Chicken Salad Recipe

Prepare chicken

If not using leftover cooked chicken, poach or roast chicken breasts (about 1 lb raw) until internal temperature reaches 165°F (74°C), let cool, then shred or dice to measure 3 cups. If using rotisserie chicken, remove skin and bones and shred.

Dice vegetables and fruit

Trim and finely dice 1 cup celery and 1/4 cup red onion. Halve 1 cup seedless grapes. Chop 2 tablespoons fresh parsley and toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly golden; cool.

Place the 3 cups shredded chicken, diced celery, minced red onion, halved grapes, chopped parsley, and cooled toasted almonds in a large mixing bowl. Season with 1 tsp salt and 1/2 tsp black pepper; toss gently to combine. (Salt amount can be adjusted after combining with dressing.)

In a medium bowl, whisk together 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt until smooth.

Add 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon garlic powder, and 1/4 teaspoon celery seed (if using). Whisk until fully combined and smooth.

Taste the dressing and adjust seasoning: add up to 1/4 teaspoon more salt or 1/2 teaspoon more lemon juice or honey as desired to balance acidity and sweetness.

Pour dressing over the salad mixture in the large bowl. Using a rubber spatula or large spoon, fold the dressing into the salad until ingredients are evenly coated. Start with about three-quarters of the dressing, then add more to reach desired creaminess.

Chill the combined salad for at least 30 minutes in the refrigerator to allow flavors to meld. If serving immediately, a 10–15 minute rest helps; otherwise chilling up to 24 hours is fine (store covered).

Before serving, taste and adjust seasoning with additional salt and pepper if needed. Serve the chicken salad over 4 cups mixed salad greens, on bread or croissants for sandwiches, or with crackers.