Full of flavor, this classic with a twist chicken salad recipe uses ready-to-eat rotisserie chicken, green onions, dill, parsley, grapes and walnuts.
There are many, many chicken salad recipes out there with as much variety as people have varying tastes. This recipe is the classic with a fresh twist and if you like recipes with Flavor Mother-load, you will enjoy this juicy, crunchy, creamy, sweet and tangy salad. This really is the best chicken salad recipe I’ve ever made.
And this beauty of a recipe is not only customizable to your liking, but I use ready-to-eat rotisserie chicken that you buy from the deli. So everything comes together in a snap. Chicken that is slow cooked and bone-in is more flavorful than using boneless chicken breasts any day.
For this Chicken Salad Recipe, I’m using the ingredients you see here. Within the written recipe, I’ve listed some adaptable variations to suit every taste or whim.
And finally, if you’re looking for a great menu or special meal, pair this with my Strawberry Soup recipe for a perfect combination that’s delicious and makes a beautiful presentation.
Chicken Salad Recipe
- Approximately 2 ½ cups of diced chicken from 1 rotisserie chicken, light and dark meat
- 1 to 2 cups red seedless grapes, cut in half
- 3 green onions, green stalk included, chopped
- 2 stalks of celery, including leaves, chopped
- 3 bread and butter pickles, diced
- ¼ cup fresh dill, minced
- ⅓ cup fresh parsley, chopped
- Good dash of whole mustard seeds
- ½ cup chopped walnuts
- ½ cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 2 Tbsp fresh lemon juice
- Kosher salt to taste, about ½teaspoon
- Fresh ground black pepper, to taste
- Dice pieces of chicken from the rotisserie into bite-size cubes, making sure to use dark meat as well as the breast meat. If you have a good amount of chicken leftover after cutting the pieces for this recipe, save the remaining chicken and bones to stew into chicken soup, or to make chicken stock.
- Combine all other ingredients with the chicken in a large bowl and stir until well combined. Season with salt and pepper as needed. If you like your chicken salad wet, you can add more mayonnaise or even a little half and half.
- Refrigerate at least 30 minutes before serving, or make the day prior. The flavors are even better the next day.
- For variety, try the following:
Chicken Waldorf salad:
- Add 1 cup chopped medium cheddar cheese, one crisp red apple,of your choice and 1 cup raisins. Omit pickles and dill for this variation.
Chicken Cashew Salad:
- Replace walnuts with cashews, add cilantro and omit pickles and dill and parsley.
Chicken Tarragon Salad:
- Add ½ to 1 teaspoon tarragon, a good dash of oregano and use pecans in place of the walnuts, omitting the dill.
Recipe source is Good Dinner Mom’s kitchen.