Chicken Salad Recipe

Prepare chicken

If you don't have cooked chicken ready, poach or roast about 1 to 1.25 lb (450–550 g) boneless skinless chicken breasts or thighs until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice into roughly 1/2-inch pieces to yield about 3 cups. Cool slightly before combining with other cold ingredients so dressing stays creamy.

Trim and thinly slice 1 cup celery. Core and dice 1 apple into 1/2-inch pieces if using. Halve 1 cup grapes or measure 1 cup dried cranberries. Thinly slice green onions and roughly chop toasted nuts.

In a large mixing bowl, combine the prepared chicken, celery, apple, grapes (or cranberries), green onion, and chopped nuts. Toss gently to distribute evenly.

If serving on greens: arrange 4 cups mixed salad greens or butter lettuce on a platter or individual plates. Spoon the dressed chicken salad onto the greens just before serving.

In a medium bowl, whisk together 3 tablespoons mayonnaise, 3 tablespoons plain Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 teaspoon honey until smooth and homogenous.

Season the dressing with 3/4 to 1 teaspoon salt (start with 3/4 tsp and adjust to taste) and 1/2 to 1 teaspoon freshly ground black pepper. If using smoked paprika, stir in 1/4 to 1 teaspoon for a subtle smoky flavor. Taste and adjust lemon, honey, salt, and pepper as needed.

Pour the dressing over the salad mixture in the large bowl. Gently fold with a spatula or large spoon until everything is evenly coated. Avoid over-mixing to keep texture.

Refrigerate the dressed chicken salad at least 15 minutes to allow flavors to meld, or up to 2 days covered in an airtight container. If chilling longer than a few hours, you may want to reserve 1–2 tablespoons of dressing and add just before serving to preserve crunch.