Classic Chicken Salad Recipe

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

Recipe by RecipesVillaCourse: 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 large 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.