This Creamy Chicken Salad is a delicious, easy-to-make recipe that’s perfect for lunch, picnics, sandwiches, and quick family meals. Tender shredded chicken is combined with crunchy celery, sweet grapes, red onion, and a rich, creamy homemade dressing.
A little Dijon mustard, fresh lemon juice, and black pepper bring everything together for the perfect balance of creamy, tangy, and savory flavors. Serve it on toasted bread, in lettuce cups, with crackers, or straight from the bowl!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes (if cooking chicken from scratch)
- Chilling Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Course: Lunch, Salad, Main Course
- Cuisine: American
- Diet: Gluten-free (check ingredient labels)
Ingredients
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For the Chicken Salad
- 3 cups cooked chicken breast, shredded or diced
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
For the Creamy Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
Instructions
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Step 1: Prepare the Chicken
If you’re cooking chicken from scratch, season two medium chicken breasts with salt and black pepper. Place them in a saucepan, cover with water or chicken broth, and bring to a gentle simmer.
Cook until the thickest part reaches 165°F (74°C). Remove the chicken and let it cool completely before shredding or dicing it into bite-sized pieces.
You can also use leftover cooked chicken or rotisserie chicken to save time.
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Step 2: Prepare the Vegetables and Grapes
Wash and dry the celery, grapes, parsley, and dill.
Finely chop the celery and red onion. Cut the grapes in half and roughly chop the nuts if using them.
Keep the pieces relatively small so they distribute evenly throughout the salad.
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Step 3: Make the Creamy Dressing
In a small bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper.
Whisk everything together until smooth and creamy.
Taste the dressing and adjust the lemon juice, salt, or mustard according to your preference.
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Step 4: Combine the Salad Ingredients
Add the cooled chicken to a large mixing bowl.
Stir in the chopped celery, red grapes, red onion, pecans, parsley, and dill. Gently mix until the ingredients are evenly distributed.
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Step 5: Add the Creamy Dressing
Pour the prepared dressing over the chicken mixture.
Use a large spoon or spatula to gently fold everything together until the chicken and vegetables are evenly coated.
If the salad seems too thick, add a spoonful of Greek yogurt or a little lemon juice to adjust the consistency.
Step 6: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes. This gives the flavors time to blend and makes the salad even more delicious.
Before serving, give it a gentle stir and garnish with fresh parsley and a few extra grapes or chopped pecans.
Enjoy it in sandwiches, lettuce cups, wraps, or with your favorite crackers!
Tips for the Best Creamy Chicken Salad
- Use chilled chicken: Let the chicken cool completely before adding the dressing.
- Don’t skip the lemon juice: It balances the richness of mayonnaise and adds freshness.
- Cut ingredients evenly: Small pieces make every bite more enjoyable.
- Choose crisp celery: It adds a wonderful crunch to the creamy texture.
- Chill before serving: Refrigerating the salad helps the flavors come together.
- Adjust the dressing: Add extra Greek yogurt or mayonnaise if you prefer a creamier consistency.
Easy Recipe Variations
- Classic Chicken Salad: Leave out the grapes and nuts for a traditional version.
- Apple Chicken Salad: Replace grapes with finely diced crisp apples.
- Cranberry Pecan Chicken Salad: Add dried cranberries and toasted pecans for a sweet and crunchy combination.
- Avocado Chicken Salad: Replace some of the mayonnaise with mashed avocado.
- Spicy Chicken Salad: Add a little cayenne pepper or finely chopped jalapeño.
- Low-Carb Chicken Salad: Serve in lettuce cups instead of bread or crackers.
What to Serve with Creamy Chicken Salad
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This chicken salad pairs wonderfully with:
- Toasted sourdough or whole wheat bread
- Croissants and sandwich rolls
- Fresh lettuce cups
- Buttery crackers
- Cucumber slices and carrot sticks
- Fresh fruit salad
- Vegetable soup
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Make Ahead: Prepare the chicken and dressing separately a day ahead, then combine before serving.
- Freezing: Freezing is not recommended because mayonnaise and fresh vegetables can separate or become watery after thawing.
- Serving Safety: Do not leave chicken salad at room temperature for more than 2 hours, or 1 hour when temperatures are above 90°F (32°C).
Frequently Asked Questions
1. Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great shortcut. Remove the skin, shred the meat, and let it cool before mixing it with the dressing.
2. Can I make creamy chicken salad without mayonnaise?
Yes! Use plain Greek yogurt instead of mayonnaise for a lighter, tangier dressing. You can also use half yogurt and half mayonnaise.
3. Can I make this recipe the night before?
Yes. Prepare the salad, store it in an airtight container, and refrigerate it overnight. Stir gently before serving.
4. What type of chicken works best?
Cooked chicken breast is ideal because it is tender and easy to shred. However, cooked chicken thighs also work well and provide a richer flavor.
5. Can I serve chicken salad warm?
This recipe tastes best chilled or cold. Allow freshly cooked chicken to cool completely before mixing it with the creamy dressing.
Printable Recipe Card
Creamy Chicken Salad
Healthy Chicken Salad | Get Inspired Everyday!
Tender chicken, crunchy celery, sweet grapes, and pecans tossed in a delicious homemade creamy dressing.
PREP TIME
15 minutes
COOK TIME
20 minutes
TOTAL TIME
1 hour 5 minutes
SERVINGS
6
Ingredients
- 3 cups cooked shredded or diced chicken
- 1/2 cup chopped celery
- 1/2 cup halved red grapes
- 1/4 cup chopped red onion
- 1/4 cup chopped pecans or walnuts
- 2 tbsp chopped parsley
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt
Instructions
- Cook chicken to an internal temperature of 165°F (74°C), cool, and shred or dice.
- Chop celery, grapes, onion, parsley, and nuts.
- Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, and seasonings.
- Combine chicken, vegetables, grapes, and nuts in a large bowl.
- Add dressing and gently fold until evenly coated.
- Refrigerate for at least 30 minutes.
- Garnish with parsley and serve chilled.
Recipe Notes
- Use rotisserie chicken to save preparation time.
- Substitute apples or dried cranberries for grapes.
- Store refrigerated for 3–4 days.
