Chicken Salad Recipe

Prepare chicken

If you don't already have cooked chicken, poach, roast, or use leftover chicken. For poaching: place 1.5 lb (about 3 cups shredded) boneless skinless chicken breasts or thighs in a saucepan, cover with water or low-sodium chicken broth, add a pinch of salt, bring to a gentle simmer, cover and cook 10–15 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, then shred or dice into bite-size pieces.

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

Add the celery, minced red onion, halved grapes (or diced apple), toasted nuts, and chopped parsley to the bowl with the chicken.

In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, and apple cider vinegar until smooth.

Season the dressing with the measured salt and black pepper. Taste and adjust: add up to 1 additional teaspoon of lemon juice or 1/2 teaspoon more honey if you prefer brighter or sweeter dressing.

Pour the dressing over the chicken mixture. Gently fold with a rubber spatula or large spoon until everything is evenly coated. Avoid over-mixing to keep some texture in the celery and grapes.

Taste and adjust seasoning with additional salt and pepper if needed.

For best flavor, refrigerate the chicken salad at least 20–30 minutes to let flavors meld. It will keep well covered in the refrigerator for 3–4 days.

Serve chilled on a bed of lettuce leaves, scooped into sandwiches or wraps, or alongside crackers. Garnish with a few extra chopped nuts and a sprig of parsley if desired.