Chicken Salad Cream Sauce Recipe

Cook and Dice Potato

Place diced potato (about 1 cup) in a pot and cover with cold salted water. Bring to a boil, reduce to simmer and cook 8–10 minutes until fork-tender but not falling apart. Drain and rinse briefly with cool water to stop cooking. Let cool to room temperature.

Prepare Carrot

If dicing: peel and dice carrot to approx. same size as potato (about 1/2 cup). If shredding: use a grater or food processor and measure 1/2 cup. If raw carrot is very hard you can blanch 1 minute in boiling water and cool.

Prepare Tomato, Lettuce, Grapes, Apple

Core and dice the apple into bite-sized pieces (leave skin on for texture). Halve the grapes. Seed (if desired) and dice the tomato. Chop the lettuce into bite-sized pieces. Combine apple with a light squeeze of lemon juice (from the dressing measured) if you plan to hold it more than 10–15 minutes to prevent browning.

Prepare Chicken

If you don't already have cooked chicken: poach, roast, or use leftover chicken. For poaching: simmer 2 boneless skinless chicken breasts in simmering water or broth 10–12 minutes until internal temp reaches 165°F (74°C). Cool slightly and shred or dice to measure 2 cups.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, and 2 tablespoons sour cream (if using) until smooth.

Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup. Whisk to combine.

Season with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon celery seed (if using). Stir in 1 tablespoon finely chopped parsley. Taste and adjust seasoning—add a little more lemon for brightness, a pinch more salt if needed, or a touch more honey for sweetness.

If you prefer a thinner dressing, stir in 1–2 tablespoons cold water or milk until desired consistency is reached. Chill the dressing for 10 minutes if time allows to let flavors meld.

In a large mixing bowl, combine the cooled diced potato, shredded/diced cooked chicken (2 cups), carrot (1/2 cup), tomato (1 cup), grapes (1/2 cup), diced apple (1 cup), and chopped lettuce (2 cups).

Pour the cream sauce over the salad ingredients. Start with about 3/4 of the dressing and gently fold with a rubber spatula until everything is evenly coated. Add more dressing to reach your preferred creaminess.

Taste and adjust: add salt and pepper if needed. If the salad seems dry, add additional tablespoon(s) of dressing.

Transfer the salad to a serving bowl or individual plates. Sprinkle with sliced chives or green onion and the optional toasted chopped nuts for crunch.

Serve immediately, or refrigerate covered for up to 2 days. If storing, stir briefly before serving and add any reserved lettuce just before serving for maximum crispness.