Chicken Salad Recipe

Name: Monroe Grills Chicken Salad Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken breast, shredded or diced; 2 each hard‑boiled eggs, chopped; 1 cup celery, finely diced; 0.25 cup red onion, very finely diced; 1 cup red seedless grapes, halved (or apple, diced); 2 tbsp fresh parsley, chopped; 0.5 cup mayonnaise; 0.25 cup plain Greek yogurt (or additional mayo); 1 tsp Dijon mustard; 1 tbsp lemon juice; 1 tsp honey or maple syrup; 1 tsp olive oil; 3 pinch salt; 0.5 tsp black pepper, freshly ground; 0.25 cup chopped toasted almonds or pecans; 4 servings leafy greens or bread/rolls for serving

Inspired by Monroe Grill

Time45m

Serves4

Make Chicken Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Protein

3 cups cooked chicken breast, shredded or diced

2 each hard‑boiled eggs, chopped

Produce

1 cup celery, finely diced

1/4 cup red onion, very finely diced

1 cup red seedless grapes, halved (or apple, diced)

2 tbsp Fresh parsley, chopped

Dressing

1/2 cup Mayonnaise

1/4 cup plain Greek yogurt (or additional mayo)

1 tsp Dijon mustard

1 tbsp ReaLemon lemon juice

1 tsp honey or maple syrup

1 tsp olive oil

3 pinch Celtic sea salt

1/2 tsp Black pepper, freshly ground

Optional Add‑ins & Serving

1/4 cup chopped toasted almonds or pecans

4 servings leafy greens or bread/rolls for serving

Method

Prepare proteins

Cook/prepare chicken

If you don't have pre-cooked chicken, poach 2 medium boneless skinless chicken breasts in gently simmering water or broth for 12–15 minutes until internal temperature reaches 74°C (165°F). Remove, let rest 5 minutes, then shred or dice into bite-sized pieces. Measure 3 cups for the salad.

Prepare eggs

Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let sit covered for 10–12 minutes. Transfer to ice water, peel, and chop. Use 2 chopped eggs.

Prepare produce

Wash and dry celery, grapes (or apple), and parsley. Finely dice celery (1 cup) and red onion (1/4 cup). Halve grapes or dice apple. Chop 2 tbsp parsley. Combine these with the shredded chicken and chopped eggs in a large mixing bowl.

Make dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp honey, and 1 tsp olive oil until smooth. Season with 3 pinches of salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning — add more lemon for brightness, more honey for sweetness, or more mustard for tang.

Combine & finish

Pour the dressing over the bowl with chicken, eggs, and produce. Gently fold until everything is evenly coated. Stir in chopped parsley and optional 1/4 cup toasted nuts if using. Taste and adjust salt and pepper.

Chill: Cover and refrigerate for at least 30 minutes to let flavors meld (optional but recommended).

Serve: Spoon onto a bed of leafy greens, stuff into sandwiches or croissants, or serve with rolls. Garnish with extra parsley or a sprinkle of cracked black pepper.