Chicken Salad
A creamy, tangy chicken salad made with tender chicken, fresh herbs, celery, grapes, and a lightly dressed Greek yogurt and mayo base. Perfect for sandwiches, wraps, or lettuce cups.
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.
Notes
Store in an airtight container in the refrigerator for up to 3 days
Swap grapes for diced apples for a different flavor and texture
Add toasted nuts for extra crunch
Use more Greek yogurt and less mayonnaise for a lighter version
Tried this recipe?Let us know how it was!