Lunch
Classic Creamy Chicken Salad
Creamy chicken salad with celery, grapes and a lemony dressing — perfect for sandwiches, wraps or crackers, and easy to make ahead.
By the Forkful editorial team · Published
Quick answer
Gently poach chicken breasts until they reach 165°F (74°C), cool and shred them, then fold them into a dressing of mayonnaise, Greek yogurt, lemon juice and Dijon mustard with celery, grapes, green onions and herbs. Chill for 30 minutes and serve on bread, in lettuce cups or with crackers.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 1 h 5 min
- Makes
- 4 servings
Total time includes 30 min of rising, chilling or cooling.
People search for "chicken salad recipe" when they want a reliable lunch that can be made ahead and eaten several ways: on bread, in lettuce cups, with crackers or straight from the bowl. The best versions are creamy but not heavy, with crunch from celery and a little sweetness and acidity to keep it fresh.
This recipe poaches the chicken gently so it stays moist, then folds it into a simple mayonnaise and Greek yoghurt dressing brightened with lemon and Dijon. Everything can be adjusted: swap the grapes for apple, add herbs, or use leftover roast chicken.
Ingredients
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- 1 ½ lb boneless, skinless chicken breasts
- ½ cup mayonnaise
- ¼ cup plain Greek yoghurt
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 2 celery stalks, finely diced
- 1 cup halved red or green grapes
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh parsley or dill
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Put the chicken in a saucepan and cover with cold water by 1 inch (2.5 cm). Add a pinch of salt. Bring to a gentle simmer over medium heat, then cover, turn off the heat and let it sit for 15–18 minutes.
- Check that the thickest part reads 165°F (74°C). If not, return to hot water for a few more minutes. Transfer to a plate and cool for 15 minutes.
- In a large bowl, whisk the mayonnaise, yoghurt, lemon juice, mustard, salt and pepper.
- Shred or dice the chicken into bite-size pieces and add to the bowl with the celery, grapes, green onions and herbs.
- Fold gently until everything is coated. Taste and adjust the salt and lemon.
- Chill for at least 30 minutes so the flavours come together, then serve.
Tips for the best result
- 1Let the chicken cool before mixing, otherwise the dressing turns oily and thin.
- 2Pat the chicken dry after poaching so the salad does not become watery.
- 3For extra crunch add toasted pecans or almonds just before serving.
- 4Use leftover roast or rotisserie chicken to skip the poaching step; you need about 3½ cups (450 g) of cooked chicken.
Storage
Keep in an airtight container in the fridge for up to 4 days. Do not freeze: the dressing separates and the celery turns soft. Do not leave it out at room temperature for more than 2 hours.
Frequently asked questions
How long does chicken salad last in the fridge?
Stored in a sealed container at 40°F (4°C) or colder, chicken salad keeps for up to 4 days.
What is the best chicken to use for chicken salad?
Poached or roasted chicken breast gives a clean, lean result, while thighs are richer. Rotisserie chicken is a good shortcut.
How do I keep chicken salad from being dry?
Cook the chicken just to 165°F (74°C), cool it, and use enough dressing. A spoonful of yoghurt adds creaminess without extra heaviness.
