Classic Chicken Salad Recipe

Name: Classic Chicken Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
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

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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.

Contents

Why You’ll Like It Key Ingredients in Chicken Salad Recipe What to Serve with Chicken Salad Recipe:Classic Chicken Salad Recipe Ingredients Directions Notes

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

servings

Prep time

minutes

Cooking time

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.

Oliver Bennett

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