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    Classic Chicken Salad Recipe

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    A classic chicken salad recipe is all about finding the right balance. The tender chicken gives you protein and substance, and the crisp vegetables offer texture and freshness. A creamy dressing brings everything together without covering up the natural flavours. It’s simple to make, simple to change, and almost hard to mess up.

    Why You’ll Like It

    • This chicken salad dish doesn’t have too much or too little sauce. It has the right amount of each ingredient to make it the perfect creamy texture.
    • It shouldn’t work to put grapes in a creamy salad, but in this chicken salad, they do. I wouldn’t normally go for the pops of sweetness on paper, but they offer a nice flavour and texture balance. (And if you’re still not sure, you can always leave them out.)

    Key Ingredients in Chicken Salad Recipe

    • Chicken. Get a rotisserie chicken instead of having to cook the chicken yourself.
    • Alliums. Adding finely chopped red onion or scallions makes the flavour better.
    • Celery. Finely sliced celery gives the dish a little crunch.
    • Grapes. Red grapes are not required, but they are a typical addition to chicken salad that adds sweetness to the dish.
    • Dill. Chopped herbs make things taste fresh.
    • Mayo. This creamy salad is held together by it. If you want to lighten things up, use plain Greek yoghurt instead of some of the mayo.
    • Seeds from celery. You don’t have to do this, but it offers the chicken salad flavour that everyone loves.

    What to Serve with Chicken Salad Recipe:

    • Chips cooked at home
    • Pickles with Dill
    • Make a chicken salad melt instead of a tuna melt.
    • For what I call “chicken salad salad,” put a scoop on top of a green salad.

    ALSO READ: Christmas Steak (Restaurant-Style Porterhouse with Salsa Roja & Chimichurri)

    Classic Chicken Salad Recipe
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    Classic Chicken Salad Recipe

    Recipe by RecipesVilla
    Course: MainCuisine: AmericanDifficulty: Easy
    Servings
    +
    –

    6

    servings
    Prep time

    20

    minutes
    Cooking time

    20

    minutes
    Calories

    370

    kcal

    This recipe makes a chicken salad that isn’t too saucy or too dry. It has the perfect ratio of ingredients for the ideal creamy consistency.

    Ingredients

    • 1  l arge stalk celery

    • 1/2  medium red onion or 3 medium scallions

    • 1/2  cup seedless red grapes (optional)

    • 1/2  medium lemon

    • 4  sprigs fresh dill

    • 1  pound shredded, cooked chicken (about 3 cups)

    • 3/4  cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise

    • 1 1/2  teaspoons Dijon mustard

    • 1/2  teaspoon celery seeds (optional)

    • Kosher salt

    • Freshly ground black pepper

    Directions

    • Prepare the following, adding each to the same medium bowl as you complete it: Dice 1 large celery stalk (about 1/2 cup).
    • Finely dice 1/2 medium red onion or thinly slice 3 medium scallions (about 1/2 cup). Quarter 1/2 cup red grapes if desired.
    • Juice 1/2 medium lemon until you have 1 tablespoon. Pick the fronds from 4 fresh dill sprigs and coarsely chop (about 1/4 cup).
    • Add 1 pound shredded cooked chicken, 3/4 cup mayonnaise or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise, 1 1/2 teaspoons Dijon mustard, and 1/2 teaspoon celery seeds if desired.

    • Stir until evenly combined. Taste and season with kosher salt and black pepper as needed.

    Notes

    • Make ahead: The chicken salad can be made up to 2 days ahead and refrigerated in an airtight container.
    • Storage: Leftover chicken salad can be refrigerated in an airtight container for up to 2 days.

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