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Easy Chicken Salad Recipe

Easy Chicken Salad Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken finely shredded or chopped (rotisserie or poached)
  • 1/3 cup plain Greek yogurt whole-milk for best texture
  • 1/3 cup mayonnaise good quality
  • 2 ribs celery finely diced (about 3/4 cup)
  • 1/4 small red onion very finely diced (about 1/4 cup)
  • 2 tsp Dijon mustard
  • 1 –2 tsp fresh lemon juice to taste
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp fresh herbs chopped (parsley and/or dill)
Optional add-ins (choose 1–2):
  • 1/2 cup seedless grapes halved or 1/3 cup diced apple
  • 1/3 cup toasted sliced almonds or chopped pecans
  • 1 –2 tbsp sweet relish for a deli vibe

Method
 

  1. Prep the chicken: If using rotisserie, remove skin and shred the meat finely (mixing light and dark meat gives better flavor). For poached: simmer salted water, add chicken breasts, cook 12–15 minutes to 165°F/74°C, cool, then shred.
  2. Make the dressing: In a large bowl whisk Greek yogurt, mayo, Dijon, lemon juice, salt, and pepper until smooth. Taste and adjust salt/lemon now.
  3. Fold & balance: Add chicken, celery, red onion, and herbs. Fold gently until everything is evenly coated. Stir in any add-ins you choose (grapes/almonds, etc.).
  4. Chill (optional, recommended): Cover and refrigerate 20–30 minutes so flavors marry and the dressing clings.
  5. Serve: Spoon onto greens, pile into a sandwich or croissant, or scoop with crackers. Finish with extra herbs and a squeeze of lemon if you like it brighter.

Notes

  • Shred small: Finer shreds bind better to dressing, so the salad spreads nicely and doesn’t feel chunky.
  • Season in layers: Salt the poaching water (if poaching), then taste the dressing before adding chicken, then taste again after mixing.
  • Let it chill: Even 20 minutes sets texture; overnight is even better for meal prep.
  • Toasted nuts last: If packing for later, fold in nuts just before serving to keep them crisp.
  • Moisture control: If your chicken is very lean/dry, add 1–2 tsp olive oil or a spoon of extra mayo to restore silkiness.