There’s a reason chicken salad never goes out of style: it’s creamy, satisfying, and easy to make with simple ingredients. This chicken salad recipe is perfect when you need a quick lunch, an easy make-ahead meal, or a sandwich filling that feels a little more special than the usual. With tender chicken, crisp celery, fresh herbs, and a bright, tangy dressing, every bite has great texture and flavor.
I added a few original touches to make this version feel fresh and balanced, including Dijon, lemon, and a little Greek yogurt for a lighter creamy base. If you love classic chicken salad recipe ideas but want something a bit more modern, this one is for you. For another great chicken meal idea, try Air Fryer Chicken Breast or Rotisserie Chicken for an easy shortcut. Let’s make it.
Why You’ll Love This Chicken Salad
- It comes together quickly with cooked chicken you may already have.
- The dressing is creamy, tangy, and not overly heavy.
- It works well for sandwiches, wraps, lettuce cups, or crackers.
- It’s easy to customize with fruit, nuts, or extra herbs.
- It tastes even better after a short chill in the fridge.
Ingredients List
For the chicken salad
- 2 1/2 cups cooked chicken, shredded or chopped into bite-size pieces
- 1/3 cup mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons fresh lemon juice
- 2 teaspoons finely chopped dill
- 1 tablespoon finely chopped parsley
- 1/2 cup celery, finely diced
- 2 tablespoons red onion, very finely minced
- 1/3 cup red grapes, halved
- 2 tablespoons dried cranberries
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper, plus more to taste
Optional add-ins
- 2 tablespoons chopped toasted almonds or pecans
- 1 tablespoon finely chopped chives
- 1/2 teaspoon celery seed
Step-by-Step Instructions
- Make the dressing. In a large mixing bowl, stir together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, parsley, salt, and black pepper until smooth.
- Add the crunchy ingredients. Fold in the celery, red onion, grapes, and dried cranberries. This gives the salad freshness, sweetness, and texture.
- Add the chicken. Gently mix in the cooked chicken until everything is evenly coated.
💡 Pro Tip: If your chicken is very dry, add an extra spoonful of mayo or yogurt so the salad stays creamy. - Taste and adjust. Add more salt, pepper, or lemon juice if needed. If you want a little more brightness, a tiny splash of vinegar also works.
- Chill before serving. Cover and refrigerate for at least 20 minutes so the flavors can blend. Serve cold or slightly cool.
Expert Tips & Variations
- Use rotisserie chicken for the fastest version.
- Swap grapes for diced apples if you want a crisper, more tart bite.
- Add toasted nuts for extra crunch and a more filling texture.
- For a lighter salad, use more Greek yogurt and less mayonnaise.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- Spoon it into a sandwich or croissant for a classic lunch.
- Serve it in lettuce wraps for a lighter option.
- Pair it with crackers, sliced cucumbers, or a simple green salad.
You can also serve it with Celery Salad or Potato Salad for an easy picnic-style meal. If you want a heartier plate, Homemade Garlic Bread makes a great side.
FAQ About Chicken Salad
Can I make chicken salad ahead of time?
Yes, and it often tastes better after chilling because the flavors have time to blend.
What kind of chicken works best?
Cooked chicken breast, rotisserie chicken, or leftover roasted chicken all work well.
How do I keep chicken salad from getting watery?
Pat watery ingredients dry before mixing, and avoid overloading it with fruit or extra dressing.
Can I make it without mayonnaise?
Yes. You can use all Greek yogurt, or a mix of Greek yogurt and mashed avocado for a different style.
What can I add for more flavor?
Fresh herbs, Dijon mustard, celery seed, toasted nuts, or a little extra lemon juice all add depth.
Chicken Salad
Ingredients
For the chicken salad:
- 2 1/2 cups cooked chicken shredded or chopped into bite-size pieces
- 1/3 cup mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons fresh lemon juice
- 2 teaspoons finely chopped dill
- 1 tablespoon finely chopped parsley
- 1/2 cup celery finely diced
- 2 tablespoons red onion very finely minced
- 1/3 cup red grapes halved
- 2 tablespoons dried cranberries
- 1/4 teaspoon kosher salt plus more to taste
- 1/8 teaspoon black pepper plus more to taste
Optional add-ins:
- 2 tablespoons chopped toasted almonds or pecans
- 1 tablespoon finely chopped chives
- 1/2 teaspoon celery seed
Instructions
- For the chicken salad:
- In a large mixing bowl, stir together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, parsley, salt, and black pepper until smooth.
- Fold in the celery, red onion, grapes, and dried cranberries.
- Gently mix in the cooked chicken until everything is evenly coated.
- Taste and adjust with more salt, pepper, or lemon juice if needed.
- Cover and refrigerate for at least 20 minutes before serving.