I reveal the simple ratio behind my Homemade Chicken Salads that turns a few pantry staples into a reliable cold salad filling.

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I never thought a simple bowl could become my go to lunch but this classic chicken salad surprised me. The creamy mayonnaise with tender chicken feels oddly fancy yet totally doable.

I grab it for packed school days, it shows up in my lunchbox as a Salad Sandwich when I want something quick. People call it Chicken Salad Recipe Easy and yeah its simple but theres a little trick in balancing cream and brightness that keeps me coming back.

Honest, you want to taste it twice.

Ingredients

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Cooked chicken adds lean protein, keeps you full, and makes it hearty.
Mayonnaise brings creaminess and fat, richer flavor, so use less if watching calories.
Greek yogurt adds tang, extra protein and a lighter creaminess than mayo.
Celery gives crunch, fibre and freshness, balances the creaminess with a snap.
Grapes (or cranberries) add sweet bursts, contrast savory, and a pleasant chew.
Toasted walnuts lend crunch, healthy fats and a toasty, slightly bitter note.
Lemon brightens everything with acid, cuts richness and adds fresh zing.
Dijon gives subtle heat, umami lift and ties flavors together, like magic.

Ingredient Quantities

3 cups cooked chicken, shredded or chopped (about 1 lb / 450 g)

3/4 to 1 cup mayonnaise

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

1/2 cup celery, finely chopped

1/4 cup red onion or green onions, finely chopped

2 hard boiled eggs, chopped (optional)

1/2 cup seedless grapes, halved or 1/2 cup dried cranberries (optional)

1/3 cup toasted chopped walnuts or pecans (optional)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped

How to Make this

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1. If your chicken isnt cooked yet, poach or roast about 1 lb (450 g) until done, then shred or chop to make 3 cups; rotisserie chicken works great and saves time.

2. Hard boil 2 eggs if using: boil 9-12 minutes, cool, peel and chop. Finely chop 1/2 cup celery, 1/4 cup red or green onions, and 2 tbsp parsley; halve 1/2 cup seedless grapes or measure 1/2 cup dried cranberries.

3. Toast 1/3 cup chopped walnuts or pecans in a dry skillet over medium heat 3-5 minutes until fragrant, let cool and chop more if needed; reserve a few for garnish.

4. In a medium bowl whisk together 3/4 to 1 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream if using, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Start with less mayo and yogurt, you can add more for creaminess.

5. In a large mixing bowl combine the shredded chicken, chopped celery, onion, chopped eggs (optional), grapes or dried cranberries (your choice), and toasted nuts.

6. Pour the dressing over the chicken mixture and fold gently until everything is evenly coated; stir in the chopped parsley. Taste and adjust salt, pepper or lemon juice if needed.

7. Chill at least 30 minutes for flavors to meld; if you used grapes, pat them dry first and dont let the salad sit too long or it can become watery.

8. Serve on bread, croissants, in lettuce cups or with crackers; garnish with reserved nuts and a sprinkle of parsley. Store leftovers in an airtight container in the fridge for 3 to 4 days, do not freeze.

Equipment Needed

1. Chef’s knife or large sharp knife
2. Cutting board
3. Medium saucepan for boiling eggs or poaching chicken
4. Dry skillet for toasting nuts
5. Measuring cups and measuring spoons
6. Two mixing bowls (one medium, one large)
7. Whisk and a rubber spatula or wooden spoon
8. Forks for shredding chicken and an airtight container for storing leftovers

FAQ

Q: How long will this chicken salad keep in the fridge? A: Stored in an airtight container it stays good 3 to 4 days. If you added eggs eat it sooner, and always smell it first, if it smells off toss it.

Q: Can I use rotisserie or canned chicken instead of cooking my own? A: Yes, rotisserie is perfect and gives great flavor, canned works too but drain it well and taste for salt before adding the 3/4 teaspoon since canned can be salty.

Q: How do I make it lighter without losing flavor? A: Swap some mayo for plain Greek yogurt, use less than the recipe calls for, add extra lemon juice and Dijon for zip, and toss in grapes or apple for sweet balance.

Q: Will this freeze okay? A: Not recommended, mayo and yogurt separate when frozen and texture gets weird. You could freeze just the cooked chicken then thaw and mix fresh ingredients later.

Q: Any tips to keep sandwiches from getting soggy? A: Pack the salad separate from bread, or put a thin layer of butter on bread to create a moisture barrier, or use lettuce leaves between the salad and bread.

Q: I have nut allergies, what can I use instead of walnuts or pecans? A: Leave nuts out, they are optional. For crunch try toasted sunflower or pumpkin seeds, or extra chopped celery and apple.

Classic Chicken Salad Recipe: A Timeless Delight Substitutions and Variations

Cooked chicken (3 cups)
- Roast turkey, chopped — same texture and flavor, use 1 to 1
- Canned chicken, drained — good shortcut, use about 12 oz (340 g)
- Cubed rotisserie chicken — juicy and ready to go, same amount
- For vegetarian: mashed chickpeas, lightly smashed, about 3 cups for similar bite
Mayonnaise (3/4 to 1 cup)
- Greek yogurt — tangier, use 1 to 1 or mix half mayo half yogurt to mellow
- Avocado mayo — similar creaminess, swap directly
- Silken tofu blended with a little lemon and oil — lower fat, use same volume
- Olive oil + lemon emulsion — lighter, start with 3/4 cup oil and 1 tbsp lemon then adjust
Seedless grapes or dried cranberries (1/2 cup)
- Diced apple — adds crispness and fresh sweetness, use 1/2 cup
- Dried cherries or raisins — same chewy sweetness, use 1/2 cup
- Diced pear — mellow and juicy, about 1/2 cup
- Chopped dried apricots — tart sweet, chop fine and use slightly less if very sweet
Toasted chopped walnuts or pecans (1/3 cup)
- Toasted sliced almonds — similar crunch and mild flavor, swap equal amounts
- Pumpkin seeds (pepitas) — nut free option with good crunch, use 1/3 cup
- Sunflower seeds — allergy friendly and crunchy, use same volume
- Chopped pistachios — richer, use slightly less if you dont want it too bold

Pro Tips

– Start small with the mayo and yogurt, you can always add more but you cant take it out. If it seems dry, add a splash of lemon juice not more mayo, that keeps it bright instead of just richer. Chill it at least 30 minutes so the flavors meld.

– If you use fresh grapes pat them totally dry and fold them in last minute, otherwise they make the salad watery. Dried cranberries give more chew and hold up better if you need leftovers.

– Toast the nuts in a dry pan till they smell nutty, chop them roughly so you get crunchy bits and bigger pieces, save a few whole for garnish. Toasting makes a huge difference but dont burn them or they go bitter.

– Eggs and onions can overpower, so chop eggs coarse and soak strong red onion in cold water for 5 minutes to mellow the bite. Use rotisserie chicken if youre rushed, but if you cook your own, shred it unevenly for better texture.

Classic Chicken Salad Recipe: A Timeless Delight

Recipe by Sarah level

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I reveal the simple ratio behind my Homemade Chicken Salads that turns a few pantry staples into a reliable cold salad filling.

Servings

servings

Calories

612

kcal

Equipment: 1. Chef’s knife or large sharp knife
2. Cutting board
3. Medium saucepan for boiling eggs or poaching chicken
4. Dry skillet for toasting nuts
5. Measuring cups and measuring spoons
6. Two mixing bowls (one medium, one large)
7. Whisk and a rubber spatula or wooden spoon
8. Forks for shredding chicken and an airtight container for storing leftovers

Ingredients

3 cups cooked chicken, shredded or chopped (about 1 lb / 450 g)
3/4 to 1 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream (optional)
1/2 cup celery, finely chopped
1/4 cup red onion or green onions, finely chopped
2 hard boiled eggs, chopped (optional)
1/2 cup seedless grapes, halved or 1/2 cup dried cranberries (optional)
1/3 cup toasted chopped walnuts or pecans (optional)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped

Directions

If your chicken isnt cooked yet, poach or roast about 1 lb (450 g) until done, then shred or chop to make 3 cups; rotisserie chicken works great and saves time.
Hard boil 2 eggs if using: boil 9-12 minutes, cool, peel and chop. Finely chop 1/2 cup celery, 1/4 cup red or green onions, and 2 tbsp parsley; halve 1/2 cup seedless grapes or measure 1/2 cup dried cranberries.
Toast 1/3 cup chopped walnuts or pecans in a dry skillet over medium heat 3-5 minutes until fragrant, let cool and chop more if needed; reserve a few for garnish.
In a medium bowl whisk together 3/4 to 1 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream if using, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Start with less mayo and yogurt, you can add more for creaminess.
In a large mixing bowl combine the shredded chicken, chopped celery, onion, chopped eggs (optional), grapes or dried cranberries (your choice), and toasted nuts.
Pour the dressing over the chicken mixture and fold gently until everything is evenly coated; stir in the chopped parsley. Taste and adjust salt, pepper or lemon juice if needed.
Chill at least 30 minutes for flavors to meld; if you used grapes, pat them dry first and dont let the salad sit too long or it can become watery.
Serve on bread, croissants, in lettuce cups or with crackers; garnish with reserved nuts and a sprinkle of parsley. Store leftovers in an airtight container in the fridge for 3 to 4 days, do not freeze.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.