Chicken Salad Recipe

Prepare chicken

If your chicken is not already cooked, poach or roast breasts/thighs until internal temperature reaches 165°F (74°C), then cool. Shred or dice to measure 3 cups. Place chicken in a large mixing bowl.

Prep aromatics

Thinly slice the scallions (white and green parts). Finely dice the celery. If using grapes, halve them; if using apple, core and dice into small pieces. Toast nuts in a dry skillet over medium heat, stirring, until fragrant (1–2 minutes). Let cool.

In a medium bowl, whisk together mayonnaise, Dijon mustard, Greek yogurt (if using), lemon juice, olive oil, and honey until smooth and homogenous.

Season the dressing with kosher salt and coarse black pepper. Taste and adjust: add more lemon for brightness, more honey for sweetness, or more Dijon for tang.

Stir in the chopped rosemary into the dressing so the herb is evenly distributed.

Pour the dressing over the bowl with the shredded chicken. Add the sliced scallions, diced celery, grapes or apple, and toasted nuts.

Using a spatula, fold ingredients gently until everything is evenly coated with dressing. Taste and adjust seasoning with additional kosher salt and black pepper as needed.

If the salad seems dry, add up to 1–2 tablespoons extra mayo or yogurt; if too wet, add more chicken or a bit more celery for crunch.

Cover the salad and refrigerate at least 30 minutes to allow flavors to meld (1–2 hours is better).

Before serving, give it a final stir. Serve over mixed greens or in butter lettuce leaves. Garnish with extra cracked black pepper and lemon wedges on the side.