Chicken Salad Recipe

Shred or dice chicken

If your chicken is warm, let it cool slightly. Use two forks or a knife to shred or dice the cooked all-white meat chicken until you have about 3 cups. Place in a large mixing bowl.

Trim and finely dice the celery (about 1 cup). Finely mince the red onion and add to the bowl. If using apple, core and small-dice it and toss immediately with the lemon juice (from the dressing step) or a splash of lemon to prevent browning, then add to the bowl. If using grapes, halve them and add. Add the chopped fresh parsley.

In a separate small bowl, whisk together the mayonnaise (3/4 cup) and Greek yogurt (1/4 cup) until smooth.

Stir in Dijon mustard (1 tsp), honey or maple syrup (1 tsp, optional), and the fresh lemon juice (1 tbsp).

Season the dressing with kosher salt (1 tsp), freshly ground black pepper (1/2 tsp), and celery seed (1/4 tsp) if using. Taste and adjust salt, pepper, or lemon as needed—the dressing should be bright and slightly tangy.

Pour the dressing over the bowl with the shredded chicken and mix-ins. Fold gently with a spatula until all ingredients are evenly coated. Avoid over-mixing to keep some texture.

Taste and adjust seasoning: add more salt, pepper, or a splash more lemon juice if desired.

Cover the bowl and chill in the refrigerator for at least 30 minutes to let flavors meld. For best flavor, chill 1–2 hours. If you’re short on time, you can serve immediately.

Lay out your rolls, croissants, or bread. Place 1 lettuce leaf on each (optional) to keep bread from getting soggy.

Divide the chicken salad into 4 equal portions (about 1 to 3/4 cups each) and mound onto the prepared bread. Sprinkle a little extra freshly ground black pepper on top to finish.

Serve chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.