Chicken Salad Recipe

Prepare chicken

If not already cooked, poach or roast bone-in chicken breasts or thighs: place chicken in a pot, cover with cold water, add a pinch of salt, bring to a gentle simmer, cover, and cook 12–15 minutes (depending on thickness) until internal temperature reaches 74°C (165°F). Remove and cool, then remove skin and bones and shred or dice to measure 3 cups.

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

Add 1 cup finely diced celery, 1 cup halved grapes, 1 cup chopped toasted nuts, 1 tablespoon minced red onion, and 2 tablespoons chopped fresh parsley to the bowl with the chicken.

Season the mixture with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss lightly to combine; final seasoning will be adjusted after adding the dressing.

In a separate small bowl or jar, whisk together 3 tablespoons mayonnaise and 2 tablespoons plain Greek yogurt until smooth.

Add 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon honey, and 1 teaspoon apple cider vinegar. Whisk until combined.

Stir in 1 teaspoon garlic powder, 1 teaspoon celery seed (if using), 1/2 teaspoon fresh ground black pepper, and 1/4 teaspoon kosher salt. Taste and adjust: add a little more lemon or a pinch more salt or honey as desired.

If dressing is too thick, thin with 1–2 teaspoons water or more lemon juice until desired consistency reached.

Pour the dressing over the salad mixture and gently fold until chicken and mix-ins are evenly coated. Start with about 3/4 of the dressing and add more if you prefer a wetter salad.

Taste and adjust seasoning (salt, pepper, lemon) as needed.

For sandwiches: split croissants or rolls and layer with a few cups of mixed greens, then spoon 3/4 to 1 cup chicken salad per sandwich.

For plated service or packaged off-premise: portion chicken salad into containers (about 1 to 1-1/4 cups per serving). If packing with greens, keep greens separate to avoid wilting. Garnish with a few reserved chopped nuts or parsley if desired.

Store covered in the refrigerator for up to 3 days. Keep refrigerated at or below 4°C (40°F).