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Best Chicken Salad Recipe
Emily

The Best Chicken Salad You'll Ever Make

This Chicken Salad combines tender chicken, crunchy vegetables, tangy cranberries or grapes, and a creamy Dijon dressing. Perfect for sandwiches, wraps, or served over fresh greens, it’s a delicious, crowd-pleasing dish for any occasion.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or diced
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 stalk celery, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup dried cranberries or grapes, halved
  • 1/4 cup chopped walnuts or almonds
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Equipment

  • Large mixing bowl
  • Whisk for dressing
  • knife and cutting board for chopping ingredients
  • Spoon or spatula for mixing

Method
 

  1. In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
  2. Add chicken, celery, red onion, cranberries (or grapes), nuts, and parsley. Stir until evenly coated.
  3. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
  4. Chill chicken salad in the fridge for at least 30 minutes.
  5. Serve on its own, in a sandwich, or over a bed of greens.

Notes

Swap cranberries for grapes for a sweeter twist. Use almonds instead of walnuts for a crunchier bite. For a lighter option, increase Greek yogurt and reduce mayonnaise. Store in an airtight container in the fridge for up to 3 days.