Chicken Salad Recipe
This chicken salad recipe is creamy, flavorful, and full of texture from juicy grapes, crunchy walnuts, and fresh herbs. Made with rotisserie chicken for ease and extra flavor, it comes together quickly and tastes even better after chilling—perfect for sandwiches, wraps, or an easy make-ahead lunch.
Servings: 4 -6
Calories: 341kcal
Ingredients
- 2½ cups chicken, cooked light and dark meat
- 1 to 2 cups red seedless grapes cut in half
- 3 green onions chopped
- 2 stalks celery chopped
- 3 bread and butter pickles diced
- ¼ cup fresh dill minced
- ⅓ cup fresh parsley chopped
- ½ tsp whole mustard seeds
- ½ cup chopped walnuts
- ½ cup mayonnaise
- ½ cup plain Greek yogurt or sour cream
- 2 Tbsp fresh lemon juice
- sea salt to taste
- black pepper to taste
Instructions
- Dice pieces of chicken from the rotisserie into bite-size cubes, making sure to use dark meat as well as the breast meat.2½ cups chicken, cooked
- 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.1 to 2 cups red seedless grapes, 3 green onions, 2 stalks celery, 3 bread and butter pickles, ¼ cup fresh dill, ⅓ cup fresh parsley, ½ tsp whole mustard seeds, ½ cup chopped walnuts, ½ cup mayonnaise, ½ cup plain Greek yogurt or sour cream, 2 Tbsp fresh lemon juice, sea salt, black pepper
- Refrigerate at least 30 minutes before serving, or make the day prior. The flavors are even better the next day.
Notes
Notes & Tips
- Use a mix of light and dark meat for the best flavor and texture. Rotisserie chicken works perfectly and saves time.
- Let the chicken salad chill for at least 30 minutes before serving. This helps the flavors meld and makes a noticeable difference.
- Adjust the consistency to your liking by adding a little more mayonnaise, Greek yogurt, or even a splash of half-and-half if you prefer it creamier.
- Chicken Waldorf Salad: Add chopped apple, raisins, and cheddar cheese. Omit the pickles and dill for this version.
- Chicken Cashew Salad: Replace walnuts with cashews, add fresh cilantro, and omit the dill and parsley.
- Chicken Tarragon Salad: Add ½–1 teaspoon tarragon, a pinch of oregano, and use pecans instead of walnuts. Omit the dill.
Nutrition
Serving: 1g | Calories: 341kcal | Carbohydrates: 13g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 589mg | Potassium: 319mg | Fiber: 2g | Sugar: 8g | Vitamin A: 883IU | Vitamin C: 16mg | Calcium: 95mg | Iron: 1mg