The Only Chicken Salad Recipe You Will Ever Need
Prep Time: 15 Minutes | Cook Time: 0 Minutes | Total Time: 15 Minutes | Servings: 6
Why This Classic Chicken Salad Is Literally Perfect
Everyone needs a go-to chicken salad recipe, and this is the one. Perfectly shredded chicken mixed with sweet grapes, crunchy celery, diced red onion, and sweet relish, all bound together in a creamy mixture of Greek yogurt, mayonnaise, and Dijon mustard. It is creamy without being heavy, sweet without being overpowering, and crunchy in all the right places. The secret to this version is the balance. The Greek yogurt lightens things up while the mayo adds richness. The Dijon gives it a subtle tangy kick. The grapes and relish bring sweetness. The celery and onion bring crunch and bite. Every single ingredient has a job and nothing is wasted.
Serve it on bread as a sandwich, scooped up with chips, wrapped in a tortilla, or on top of a bed of greens it works beautifully every way. This is the chicken salad you make once and then make every single week after that.
Table of Contents
Kitchen Tools We Recommend
Ninja BN601 Professional Food Processor (1000 Watts) — This is the tool that makes this recipe effortless. Instead of spending 10 minutes hand-shredding chicken and ending up with uneven chunks, you drop 3 cooked chicken breasts into this food processor and pulse for 10 seconds. Done. Perfectly shredded chicken with a consistent texture that mixes evenly into the salad. The 1000-watt motor handles chicken without hesitation, and the 9-cup capacity bowl is big enough to shred all 3 breasts at once. Beyond chicken salad, you will use this for everything — chopping vegetables, making dips, blending sauces, grinding nuts, and making pie crusts. It is one of those kitchen tools you do not realize you needed until you have one, and then you wonder how you ever lived without it.
- POWERFUL PERFORMANCE: Equipped with a 1000-peak-watt motor, this Ninja food processor effortlessly handles tough ingredi…
- AUTO-IQ TECHNOLOGY: Features 4 Auto-iQ intelligent preset programs that take the guesswork out of food prep, providing o…
- LARGE CAPACITY: The 9-cup bowl is perfect for large batches, making it ideal for family meals, entertaining, or weekly m…
Ingredients
For the Chicken Salad
- 3 large cooked chicken breasts
- 1½ cups grapes, diced
- ½ cup sweet relish
- ½ cup celery, diced
- ½ cup red onion, diced
- 1 cup 5% plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Optional Add-Ins
- ½ cup dried cranberries
- ½ cup pecans or walnuts, chopped
- ½ cup diced apple (Honeycrisp or Fuji)
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Squeeze of fresh lemon juice
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper for a kick
Classic Chicken Salad Step-by-Step Instructions
Step 1: Shred the Chicken
Add the 3 cooked chicken breasts to a food processor and pulse for about 10 seconds until the chicken is finely and evenly shredded. Do not over-process — you want shreds, not paste. If you do not have a food processor, you can shred the chicken by hand using two forks, but the food processor gives you a much more consistent texture in a fraction of the time.
Step 2: Combine Everything
Transfer the shredded chicken to a large mixing bowl. Add the diced grapes, sweet relish, diced celery, diced red onion, Greek yogurt, mayonnaise, Dijon mustard, salt, pepper, and garlic powder. Mix everything together until well combined and every piece of chicken is evenly coated in the creamy dressing.
Step 3: Taste and Adjust
Give it a taste and adjust the seasoning to your liking. Want more tang? Add a little more Dijon. Want more creaminess? Add another spoonful of mayo or yogurt. Want more crunch? Toss in some extra celery or chopped nuts.
Step 4: Chill (Optional but Recommended)
For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling lets all the flavors meld together and makes the salad even more delicious. It tastes good right away but it tastes amazing after it sits.
Step 5: Serve
Serve on your favorite bread as a sandwich, scooped up with crackers or chips, wrapped in a flour tortilla or lettuce wrap, stuffed in a croissant, or on top of a bed of mixed greens as a salad. However you eat it, it is incredible.
Estimated Nutrition Information (Per Serving)
Based on 6 servings:
- Serving Size: 220 g
- Calories: 260 kcal
- Total Fat: 9 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 3 g
- Trans Fat: 0 g
- Cholesterol: 75 mg
- Sodium: 620 mg
- Potassium: 380 mg
- Total Carbohydrates: 16 g
- Dietary Fiber: 1 g
- Sugar: 12 g
- Protein: 28 g
- Vitamin A: 150 IU
- Vitamin C: 4 mg
- Calcium: 80 mg
- Iron: 1 mg
Pro Tips for the Best Results
Use a food processor for the chicken: 10 seconds of pulsing gives you perfectly even shreds that mix beautifully into the salad. Hand-shredding works but gives you uneven chunks that do not hold the dressing as well.
Greek yogurt is the secret: Using Greek yogurt instead of all mayo makes this chicken salad lighter, tangier, and higher in protein without sacrificing creaminess. The 5% fat version gives you the best balance of richness and lightness.
Dice the grapes small: Small, even dice means you get a little burst of sweetness in every bite instead of biting into one giant grape. Cut each grape into quarters for the best distribution.
Dry the celery and onion: After dicing, pat them dry with a paper towel. Excess moisture from the vegetables can make the salad watery, especially after sitting in the fridge.
Let it chill: Chicken salad always tastes better after resting in the fridge. Thirty minutes is good, a few hours is even better. The flavors come together and the dressing thickens slightly around the chicken.
Season at the end: Taste the finished salad before serving and adjust. You might want a pinch more salt, a touch more mustard, or an extra grind of pepper. Personal preference is the whole point of a recipe like this.
Delicious Variations to Try
Cranberry Pecan Chicken Salad
Replace the grapes with ½ cup dried cranberries and add ½ cup chopped pecans. The cranberries add a chewy sweetness and the pecans add a buttery crunch that makes this version feel fancy.
Curry Chicken Salad
Add 1 to 2 teaspoons of curry powder and swap the grapes for diced apple. Add ¼ cup golden raisins and a squeeze of lime juice. A completely different flavor profile that is equally addictive.
Buffalo Chicken Salad
Skip the grapes and relish. Add ¼ cup of buffalo sauce and a crumble of blue cheese. Serve on celery sticks or in a wrap for a spicy, tangy twist.
Avocado Chicken Salad
Replace the mayo and half the yogurt with 1 mashed ripe avocado. Add a squeeze of lime juice and some fresh cilantro. Lighter, creamier, and packed with healthy fats.
Classic Southern Chicken Salad
Swap the Greek yogurt for all mayo (¾ cup total), add 2 chopped hard-boiled eggs, and include a tablespoon of sweet pickle juice from the relish jar. Richer and more traditional.
Mediterranean Chicken Salad
Skip the grapes and relish. Add diced cucumber, Kalamata olives, sun-dried tomatoes, crumbled feta, and a squeeze of lemon juice. Use olive oil instead of mayo for a lighter, Mediterranean-inspired version.
Storage and Meal Prep Instructions
Refrigerator Storage
Store chicken salad in an airtight container in the refrigerator for up to 4 days. It actually gets better the longer it sits as the flavors meld together. Give it a good stir before serving.
Can I Freeze Chicken Salad?
Chicken salad with mayo and yogurt does not freeze well — the dairy ingredients separate and become watery when thawed. However, you can freeze the cooked shredded chicken by itself for up to 3 months and make fresh chicken salad whenever you want.
Meal Prep Tips
This is one of the best meal prep recipes you can make. Prepare the full batch on Sunday and portion it into containers for the week. Pack it with crackers, bread, or a side salad for easy grab-and-go lunches. Keep the bread or wraps separate until ready to eat to prevent sogginess.
How to Cook the Chicken
If you do not have cooked chicken on hand, here are the easiest methods: poach chicken breasts in simmering salted water for 15 to 20 minutes, bake at 400°F (200°C) for 20 to 25 minutes, or use shredded rotisserie chicken from the grocery store for the fastest option.
Frequently Asked Questions
What is the best way to cook the chicken? Rotisserie chicken is the easiest and adds great flavor. Otherwise, poaching or baking chicken breasts works perfectly. Let the chicken cool completely before shredding.
Can I use chicken thighs? Yes. Chicken thighs are juicier and more flavorful than breast. They work beautifully in chicken salad and are more forgiving if slightly overcooked.
Can I use all mayo instead of yogurt? Yes. Replace the Greek yogurt with ¾ cup of mayo for a richer, more traditional chicken salad. The yogurt version is lighter and tangier.
Can I skip the grapes? Yes, but they really make this recipe special. The sweetness balances the savory and tangy elements perfectly. If you do not like grapes, try diced apple or dried cranberries instead.
How long does it last in the fridge? Up to 4 days in an airtight container. Do not leave it at room temperature for more than 2 hours due to the mayo and dairy.
Can I make this the night before? Absolutely. Making it the night before actually improves the flavor. Just store it covered in the fridge and give it a stir before serving.
Is this recipe healthy? Using Greek yogurt instead of all mayo makes this a lighter, higher-protein version of classic chicken salad. It is a great source of lean protein and works well for balanced meal prep.
What bread works best for sandwiches? Croissants, sourdough, whole wheat, and brioche all work beautifully. Lettuce wraps are a great low-carb option.
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