This flavor-packed chicken salad is the perfect solution for a warm day when you want a delicious meal without turning on the oven. This recipe is all about chopping and mixing to create a lovely balance of “mouthfeels”—from the creamy dressing and tender chicken to the fresh “pop” of sweet grapes and the crunch of celery. While versions of chicken salad have existed for centuries, this classic mayonnaise-based style traces its roots back to 1860s Rhode Island. whether you serve it on a baguette or enjoy it by the spoonful, this dish is easy to prepare and ideal for meal prep.
Ingredients
- Chicken: 4 cups (420g) cooked chicken breasts, chopped into bite-sized pieces.
- Produce:
- 2 green onions, tips removed and thinly sliced.
- 3 celery stalks, chopped.
- 1 cup (200g) sweet red grapes, washed, dried, and halved.
- Crunch: 1/3 cup (40g) sliced almonds.
- Dressing:
- 1/2 cup (120g) mayonnaise.
- 2 tablespoons Dijon mustard.
- Seasoning:
- 1/2 teaspoon salt.
- 1/2 teaspoon black pepper.
- Optional Garnish: 2 tablespoons fresh herbs (parsley, tarragon, or dill).
Instructions
- Prepare the Chicken Start by breaking down your cooked chicken. You can cube the chicken into bite-sized pieces, which fit nicely onto a fork or spoon, or you can shred it if you prefer smaller pieces that hold more dressing.
- Chop the Vegetables Slice the green onions thinly and chop the celery stalks to add a fresh crunch to the salad. Halve the red grapes to provide a sweet counterpoint to the savory ingredients.
- Combine the Base Ingredients In a large bowl, combine the chopped chicken, sliced green onions, chopped celery, halved grapes, and sliced almonds.
- Add the Dressing and Seasoning Add the mayonnaise and Dijon mustard directly to the bowl. Season with the salt and black pepper.
- Mix Gently mix all the ingredients together until everything is evenly coated with the dressing.
- Add Finishing Touches For an optional flourish, sprinkle in fresh herbs such as chopped parsley, tarragon, or dill to add a vegetal, soft note. Give the salad one final mix.
- Chill and Serve While you can eat it immediately, the salad is best if allowed to chill in the refrigerator for 20 to 30 minutes so the flavors can meld. Serve on lettuce, a crunchy baguette, ciabatta, or simply in a bowl.
Tips for Success
- Chicken Options: While you can cook chicken breasts specifically for this recipe, you can also use a store-bought rotisserie chicken to save time; simply break it down and chop it up.
- Texture Preference: Cubing the chicken provides distinct bite-sized chunks, while shredding it results in a texture that grabs onto the dressing more intensely—choose the method that suits your preference.
- Storage: This salad is excellent for meal prep as it lasts for up to a week in the refrigerator when stored in an airtight container.
