Go Back
+ servings

Chicken Salad Recipe

This recipe is made with classic ingredients. Also included is a list of easy and delicious ingredient substitutes for every occasion.
Prep Time45 mins
Total Time45 mins
Course: Salad
Servings: 4 -6
Author: Good Dinner Mom

Ingredients

  • Approximately 2 1/2 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
  • 1/4 cup fresh dill minced
  • 1/3 cup fresh parsley chopped
  • Good dash of whole mustard seeds
  • 1/2 cup chopped walnuts
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tbsp fresh lemon juice
  • Kosher salt to taste about 1/2 teaspoon
  • Fresh ground 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. 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 1/2 to 1 teaspoon tarragon, a good dash of oregano and use pecans in place of the walnuts, omitting the dill.