Name: The Best Chicken Salad
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts (about 1 pound); 2 stalks celery, finely diced (about 1 cup); 1/2 cup mayonnaise; 1/4 cup chopped red onion; 1/4 cup chopped walnuts or pecans; 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill); 1 tablespoon Dijon mustard; 1 teaspoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup red grapes, halved (optional)

The Best Chicken Salad

Looking for a lunch option that’s both delicious and versatile? Look no further than this classic chicken salad recipe! Packed with flavor and protein, it’s perfect for sandwiches, wraps, or a light lunch on a bed of greens.

This recipe uses readily available ingredients like celery, red onion, and mayonnaise to create a creamy and satisfying base. Chopped walnuts or pecans add a delightful crunch, while fresh dill brings a touch of brightness. Don’t forget the optional red grapes for a burst of sweetness and juicy texture!

This recipe is also customizable to your tastes. Prefer a bit of a kick? Add a pinch of cayenne pepper. Out of fresh dill?Substitute dried. Feel free to experiment with other ingredients like chopped apple, dried cranberries, or fresh herbs like parsley or chives.

So ditch the processed lunch meats and whip up this easy and flavorful chicken salad. In under 30 minutes, you’ll have a satisfying meal that’s perfect for busy weekdays or a light weekend lunch.

Questions I often get asked about this recipe:

Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken is a great time-saver.

Is there a substitute for celery?
Cucumber or chopped water chestnuts could work in a pinch.

What kind of mayonnaise should I use?
Any type of mayonnaise you like will work. For a lighter option, use low-fat mayonnaise or Greek yogurt.

How long will this chicken salad keep?
Homemade chicken salad will last for 3-4 days in the refrigerator when stored in an airtight container.

Can I use a different type of nut?
Yes! Chopped almonds, cashews, or even sunflower seeds would be delicious.

What you need to make The Best Chicken Salad:

2 boneless, skinless chicken breasts (about 1 pound)

2 stalks celery, finely diced (about 1 cup)

1/2 cup mayonnaise

1/4 cup chopped red onion

1/4 cup chopped walnuts or pecans

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

1 tablespoon Dijon mustard

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup red grapes, halved (optional)

How to make it:

Cook the chicken: Poach, roast, or grill the chicken breasts until cooked through. If poaching, bring a pot of water to a boil, add the chicken breasts, and simmer for 10-15 minutes, or until internal temperature reaches 165°F (74°C).

If roasting, preheat oven to 400°F (200°C), place chicken breasts on a baking sheet, season with salt and pepper, and roast for 20-25 minutes, or until cooked through.

If grilling, grill chicken breasts over medium heat for 6-8 minutes per side, or until cooked through. Let the chicken cool completely before shredding.

Shred the chicken: Using two forks, shred the chicken breasts into bite-sized pieces.

Combine the ingredients: In a large bowl, combine the shredded chicken, celery, mayonnaise, red onion, walnuts or pecans, dill, Dijon mustard, lemon juice, salt, and black pepper. Stir gently until everything is well combined.

Chill (optional): If you prefer a colder chicken salad, cover the bowl and refrigerate for at least 30 minutes before serving.

Serve: Enjoy your chicken salad on bread as a sandwich, wrapped in a tortilla, or served over a bed of lettuce. If using, fold in the red grapes just before serving.

Tips:

For extra flavor, add a pinch of cayenne pepper to the dressing.

If you don’t have fresh dill, you can substitute 1 teaspoon of dried dill.

Toasted walnuts or pecans add a nice crunch to the chicken salad. Toast them in a dry skillet over medium heat for a few minutes, watching closely to avoid burning.

Leftover chicken salad can be stored in the refrigerator for up to 3 days.

Latest Reviews:

This chicken salad is a lifesaver! So easy to throw together and perfect for busy lunches. Love the crunch from the walnuts and the freshness of the dill. Definitely a keeper! Susan N.

Made this recipe exactly as written and it was amazing! My family devoured it on sandwiches. The red grapes were a surprise hit – sweet and juicy! Thanks for sharing! Deborah J.

This chicken salad is way better than anything store-bought. So flavorful and customizable. I added some chopped apple for a bit of sweetness – delicious! Betty R.

Printable Recipe:

Yield: 4-5 servings