Creamy Chicken Salad Recipe

Prepare chicken

If not using pre-roasted chicken, roast or poach about 1.25–1.5 lb chicken breasts or thighs, cool, then shred into bite-sized pieces to measure 3 cups. Pat shredded chicken dry with paper towels to remove excess moisture.

Halve the seedless red grapes. Thinly slice celery into small dice (about 1/4-inch). Reserve 1 tablespoon chopped chives for garnish; finely chop remaining chives for the dressing or salad as listed.

In a large mixing bowl combine shredded chicken, halved grapes, diced celery and toasted sliced almonds. Toss gently to distribute.

In a medium bowl whisk together 1 cup mayonnaise and 1 cup plain Greek yogurt until smooth and slightly glossy.

Add 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon honey. Whisk to incorporate.

Stir in the chopped fresh herbs: 2 tablespoons parsley, 1 tablespoon dill and 2 tablespoons chives. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning or lemon to your preference.

If the dressing is too thick, thin with 1–2 tablespoons cold water or additional lemon juice to reach desired creaminess.

Pour the dressing over the chicken, grapes and celery. Fold gently with a rubber spatula until evenly coated, taking care not to break grapes.

Cover and refrigerate at least 30 minutes (preferably 1 hour) to let flavors meld. Chill up to 48 hours; stir before serving and adjust salt/pepper if needed.

If serving on a croissant, gently warm the croissant (optional) and split. Spoon 3/4 to 1 cup of chicken salad onto croissant halves and serve immediately.

For crackers or a light plate, place 3/4 cup scoops of chicken salad on a bed of mixed salad greens or alongside 10–12 crackers. Garnish with reserved chopped chives and a few extra toasted almonds.

Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.