Chef's Chicken Salad Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach two medium boneless skinless chicken breasts: place in a saucepan, cover with water or low-sodium chicken broth by 1 inch, bring to a gentle simmer, then reduce heat and simmer for 12–15 minutes until internal temperature reaches 74°C (165°F). Remove, let rest 5 minutes, then shred or dice into roughly 1/2-inch pieces to yield about 2 cups.

Place the shredded/diced chicken in a large mixing bowl.

Add the finely diced celery, halved grapes, finely minced red onion, and chopped toasted walnuts to the bowl with the chicken. Toss gently to combine and distribute ingredients evenly.

In a medium bowl, whisk together mayonnaise and Greek yogurt until smooth.

Add Dijon mustard, lemon juice, apple cider vinegar, and honey. Whisk until fully emulsified.

Stir in chopped chives, salt, and freshly ground black pepper. Taste and adjust seasoning — add up to another 1/4 tsp salt or 1/4 tsp pepper if desired.

If you prefer a thinner dressing, whisk in 1–2 teaspoons of cold water until you reach desired consistency.

Pour the dressing over the chicken mixture and fold gently until everything is evenly coated. Do not overmix; keep some texture in the chicken and walnuts.

Fold in the chopped parsley and, if using, the lemon zest. Adjust final seasoning to taste.

Serve immediately on a bed of mixed salad greens, in a sandwich, or chilled in an airtight container for up to 3 days in the refrigerator.

If serving chilled, allow the salad to rest in the refrigerator 30 minutes to let flavors meld before serving.