Chicken Salad Recipe

Season and cook

Pat the chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat until shimmering. Sear the chicken breasts 2–3 minutes per side until lightly browned.

Finish cooking (poach for extra moistness)

Add 2 cups water or low-sodium chicken broth to the skillet (or transfer chicken to a small saucepan and add liquid). Bring to a gentle simmer, then reduce heat to low, cover, and cook until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 8–12 minutes depending on thickness.

Rest and shred

Remove chicken to a cutting board and let rest 5–10 minutes to retain juices. Using two forks or your hands, shred or dice the chicken into bite-size pieces. Set aside to cool to room temperature while you prepare the rest.

While the chicken cooks and rests, prepare the mix-ins: finely dice 2 celery stalks, halve 1 cup grapes, very finely chop 1/4 cup red onion, toast 1/2 cup sliced almonds in a dry skillet over medium heat until fragrant and lightly golden (about 3–4 minutes), and chop 2 tablespoons parsley. Combine all prepared mix-ins in a large mixing bowl.

In a small bowl or jar, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/2 teaspoon celery seed, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning — add more lemon for brightness, honey for sweetness, or salt and pepper as needed.

Add the cooled shredded chicken to the bowl with the prepared mix-ins. Pour the dressing over the mixture and gently toss until everything is evenly coated. Use only as much dressing as needed for your preferred consistency (you may have a little leftover).

Chill for at least 30 minutes in the refrigerator to let flavors meld, or serve immediately. If serving over greens, arrange 4 cups mixed salad greens on a platter and spoon the chicken salad on top. For sandwiches, split 4 rolls or bread and fill with a generous portion of chicken salad. Garnish with extra parsley or toasted nuts if desired.