I call this my Best Homemade Chicken Salad since it uses simple pantry staples and leftover chicken to produce a dependable chicken salad sandwich for picnics or easy weeknight meals.

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I never imagined that cooked chicken and mayonnaise could spark so much curiosity, but here I am, hooked. The contrast between tender chicken and creamy mayo hits different, and I keep tweaking tiny details so every bite makes people ask what’s different.

This is my Best Homemade Chicken Salad, the one I bring to picnics and pile into sandwiches on rushed weeknights. It tastes simple but refuses to be ordinary, like it knows a secret and won’t tell.

You might think you know chicken salad, but try this and you’ll start second guessing every other recipe you’ve made.

Ingredients

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Cooked chicken: lean protein, builds muscle and keeps you full, low in carbs.
Mayonnaise: adds creaminess and fat, calorie dense but tasty, helps flavors meld.
Greek yogurt: optional, adds tang and protein, lighter then mayo, creamy texture.
Celery: crunchy adds fiber and freshness, low calorie balances richness.
Grapes: sweet pop, add natural sugar and juiciness, contrast to savory.
dill pickles: provide tang and salt, adds crunch and bright sour notes.
Toasted walnuts: add healthy fats, crunch slight bitterness and earthy depth.
Dijon mustard: sharp, add tangy depth, helps emulsify dressing and brighten flavors.
Lemon juice: fresh acidity cuts richness, adds citrus brightness and lighter finish.

Ingredient Quantities

2 cups cooked chicken shredded or chopped (about 2 medium chicken breasts)

1/2 cup mayonnaise

1/4 cup plain Greek yogurt or sour cream (optional)

1/2 cup celery finely chopped (about 1 large stalk)

1/4 cup red onion finely chopped

2 tablespoons dill pickle relish or 1/4 cup chopped dill pickles

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice (about 1/2 lemon)

2 tablespoons chopped fresh parsley

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup seedless grapes halved or 1 small apple diced (optional)

1/4 cup chopped toasted walnuts or pecans (optional)

How to Make this

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1. Shred or chop about 2 cups cooked chicken (roughly 2 medium breasts); rotisserie chicken works great and you can shred it warm or cold, whatever’s easier.

2. Finely chop 1/2 cup celery, 1/4 cup red onion, and 2 tablespoons fresh parsley; if using 1/4 cup chopped pickles, chop them now, or measure 2 tablespoons dill pickle relish instead.

3. If using fruit, halve 1/2 cup seedless grapes or dice 1 small apple and toss the apple with a little of the lemon juice so it wont brown.

4. Toast 1/4 cup chopped walnuts or pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then cool and chop finer if needed.

5. In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream if using, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth; stir in the dill pickle relish or chopped pickles.

6. Add the shredded chicken, chopped celery, red onion, parsley, grapes or apple, and toasted nuts to the dressing bowl.

7. Gently fold everything together until evenly coated, taking care not to mash the grapes or apple pieces; taste and adjust seasoning with more salt, pepper or lemon if needed.

8. If the salad seems too thick add a splash more lemon juice or a spoonful more mayo/yogurt to reach your desired creaminess.

9. Chill at least 30 minutes to let flavors meld, then serve on bread, croissant, or lettuce.

Equipment Needed

1. Cutting board
2. Chef’s knife and paring knife
3. Two forks for shredding chicken or your hands if you prefer
4. Medium mixing bowl
5. Whisk and rubber spatula
6. Dry skillet for toasting nuts
7. Measuring cups and measuring spoons
8. Small bowl for tossing fruit with lemon juice
9. Citrus juicer or reamer (optional but handy)

FAQ

Can I use rotisserie or canned chicken instead of cooking breasts?

Yes, rotisserie is perfect cause it's already flavorful and moist, just shred it and remove skin. Canned works in a pinch, drain well and flake it, you might want a touch less mayo since canned can be wetter.

How long will this chicken salad last in the fridge?

Keep it in an airtight container and it will be good for three to four days. If you add apple or grapes add them right before serving so they dont get soggy or brown.

Can I make it ahead or will it get mushy?

You can make the base a day ahead, flavors actually meld. For best texture add crunchy stuff like celery, nuts or apples just before serving, or keep them separate till ready.

Whats a good substitute for mayo if I want it lighter?

Swap half or all mayo for plain Greek yogurt or sour cream for tang and fewer calories. Mashed avocado works if you want dairy free, just taste and maybe add a little extra lemon.

How do I keep the chicken from being dry?

Shred the chicken instead of chopping, use poached breasts or rotisserie, add dressing gradually till it's just coated, or stir in a tablespoon of chicken broth if it needs moisture.

Best ways to serve this chicken salad?

So many ways, on croissants or bread, in lettuce cups, over mixed greens, stuffed in tomatoes, or served with crackers. Finish with extra parsley or a squeeze of lemon for brightness.

Chicken Salad Recipe Substitutions and Variations

Mayonnaise: Greek yogurt (full-fat keeps it creamy), mashed avocado, olive oil mixed with a little lemon juice, or sour cream. If you want it lighter use the yogurt.
Plain Greek yogurt or sour cream: extra mayo, blended cottage cheese, silken tofu (pureed), or crème fraîche for a richer flavor.
Dijon mustard: whole-grain mustard, yellow mustard with a pinch of cayenne or black pepper, spicy brown mustard, or a small spoon of horseradish mixed with a bit of mayo.
Seedless grapes or apple: dried cranberries, chopped pear, halved cherries, or diced mango for a sweet pop instead of the apple.

Pro Tips

1) Shred the chicken while it is still a little warm, it pulls apart way easier and soaks up the dressing better. Just dont dump the mayo on piping hot meat or it can go greasy, let it cool a few minutes first.

2) Keep grapes or apple and the nuts out until the last fold so they stay crisp. Pat grapes dry and toss apple with a little lemon right away so it wont brown, and save a few chopped nuts to sprinkle on top for crunch.

3) Toast the nuts in a dry skillet till fragrant then cool completely before chopping, it wakes up the flavor big time. Chop them a bit finer than you think so every bite gets some texture instead of big lumps.

4) Taste as you go when you season and thin the dressing slowly. Pickles and mustard add salt and tang so add extra salt last, and if the mix is too thick add a splash of lemon juice, a spoon of yogurt or a little olive oil till it feels right. Chill at least 30 minutes so the flavors meld, and keep refrigerated; dont freeze this one.