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Best Chicken Salad Ever

A creamy and flavorful chicken salad that's perfect for picnics and quick lunches, ready in under 30 minutes.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (diced, shredded, or cubed) Use leftover rotisserie chicken if available.
  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt For tanginess.
  • 1 tablespoon Dijon mustard
  • 1 cup celery (chopped)
  • 1/2 cup red onion (finely chopped)
  • 1/2 cup grapes (halved, optional) Add for sweetness.
  • Salt and pepper to taste
  • Optional: chopped fresh herbs (like dill or parsley) for garnish

Method
 

Preparation
  1. If you haven’t already, cook your chicken by boiling, baking, or using leftover rotisserie chicken. Allow it to cool slightly, then chop it into bite-sized pieces.
  2. In a large bowl, combine the mayonnaise, Greek yogurt, and Dijon mustard. Stir until well blended.
  3. Toss in the chopped celery, red onion, and grapes (if using). Give it all a gentle mix.
  4. Add the prepared chicken into the bowl. Season it with salt and pepper according to your taste. Mix until everything is evenly coated.
  5. For the best flavor, refrigerate the chicken salad for at least 30 minutes.
  6. When ready to serve, enjoy it alone, in a sandwich, or over a bed of greens.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen, but texture may change once thawed. Let it thaw overnight in the fridge before serving.