The Best Chicken Salad Recipe

Prepare chicken

If using store rotisserie chicken, remove skin and bones and shred or dice meat until you have about 3 cups. If poaching breasts: place 2 medium boneless breasts in a saucepan, cover with cold water, add a pinch of salt, bring to a gentle simmer, then simmer 10–12 minutes until cooked through; cool and shred.

Finely dice celery, halve the grapes (or dice apple and toss with a little lemon to prevent browning), mince the red onion very small, chop parsley, and toast almonds in a dry skillet over medium heat 2–3 minutes until fragrant; cool.

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

Add garlic powder, kosher salt, and black pepper to the dressing; taste and adjust seasoning (more salt, pepper, or a splash more lemon or honey to balance).

In a large mixing bowl, add the shredded chicken, diced celery, halved grapes, minced red onion, toasted almonds, and chopped parsley. If using optional herbs or scallions, add them now.

Pour about three-quarters of the dressing over the chicken mixture. Gently fold with a spatula until everything is evenly coated. Add more dressing a tablespoon at a time if you prefer a creamier salad. Taste and adjust salt, pepper, or lemon as needed.

Cover and chill in the refrigerator at least 30 minutes (preferably 1–2 hours) to let flavors meld. If serving immediately, you can skip chilling but the flavor will be brighter after resting.

Serve chilled on a bed of lettuce leaves, scooped into croissant halves, on toasted bread, or with crackers. Garnish with extra parsley or a few toasted almonds if desired.

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad thickens after chilling, stir in a little extra yogurt or a teaspoon of lemon juice to loosen before serving.