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Chicken Salad

Chicken Salad

A creamy, flavorful, and versatile chicken salad made with tender shredded chicken, a tangy dressing, and crunchy add-ins. Perfect for sandwiches, wraps, salads, or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 serving
Course: Appetizer, dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie chicken recommended)
  • ½ cup mayonnaise or Greek yogurt for a lighter version
  • ½ teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 celery stalk finely chopped
  • ¼ red onion finely diced
  • ¼ cup chopped nuts pecans, almonds, or walnuts (optional)
  • ¼ cup grapes halved (optional)

Equipment

  • Large mixing bowl
  • whisk
  • Cutting board and knife
  • Spoon or spatula

Method
 

  1. Prepare the chicken by shredding cooked chicken into bite-sized pieces.
  2. In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
  3. Add shredded chicken, celery, red onion, and nuts to the bowl with the dressing.
  4. Gently fold in the grapes if using.
  5. Cover and refrigerate for 15–30 minutes to allow flavors to meld.
  6. Serve chilled in sandwiches, wraps, lettuce cups, over greens, or with crackers.

Notes

For quicker prep, use rotisserie chicken.
Adjust creaminess by adding more mayo or Greek yogurt if needed.
Customize with ingredients like apples, cranberries, jalapeños, or bacon for different variations.
Chill before serving for best flavor.
Stir gently to avoid crushing ingredients like grapes.