Lunch Chicken Salad Recipe

Cook or use pre-cooked chicken

If you don’t have cooked chicken, poach two medium boneless skinless chicken breasts: place in a saucepan, cover with cold water, add a pinch of salt, bring to a gentle simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then shred or dice into roughly 1/2-inch pieces. If using rotisserie or leftover chicken, chop/shred to about 2 cups.

Wash and dry celery and salad greens. Finely chop celery to yield about 1 cup. Halve the grapes (or dice the apple and toss briefly in a little lemon to prevent browning). Very finely dice the red onion (use about 2 tablespoons) so its flavor is present but not overpowering. Roughly chop the toasted nuts and chop the parsley and any herbs for garnish.

In a medium bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 teaspoon honey or maple syrup. Whisk until smooth.

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, honey for sweetness, or a bit more mustard for tang.

In a large mixing bowl add the shredded/diced chicken (2 cups), chopped celery (1 cup), halved grapes (1 cup), and the chopped red onion (about 2 tbsp). Add the chopped nuts (1 tablespoon) and 1 teaspoon chopped parsley.

Pour the prepared dressing over the chicken mixture. Fold everything gently with a rubber spatula or large spoon until evenly coated. Start with about 3/4 of the dressing and add more if you prefer a creamier salad.

Taste and adjust seasoning: add a pinch more salt, 1/4 teaspoon more pepper, or a squeeze of lemon if needed.

Serve the chicken salad chilled or at room temperature over a bed of mixed greens (about 4 cups) or as a sandwich filling. Sprinkle optional herbs (dill or chives) and a light dusting of paprika for color.

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad becomes dry, stir in a teaspoon or two of mayonnaise or yogurt before serving.