Chicken Salad Recipe
A light, creamy, and protein-rich chicken salad perfect for quick lunches, wraps, or meal prep. Easy to make, packed with flavor, and full of fresh ingredients.
Ingredients
For the salad base
- 1 large celery stalk diced
- 0.5 medium red onion finely diced or use 3 scallions finely sliced
- 0.5 cup seedless red grapes quartered, optional
- 1 pound cooked chicken shredded, about 3 cups
- 4 sprigs fresh dill chopped, about 1/4 cup
For the dressing
- 0.75 cup mayonnaise or use 1/2 cup plain Greek yogurt with 1/4 cup mayo
- 1.5 teaspoons Dijon mustard
- 1 tablespoon lemon juice juice of 1/2 medium lemon
- 0.5 teaspoon celery seeds optional
- 1 to taste kosher salt
- 1 to taste fresh black pepper
Instructions
- Step 1: Dice the celery and red onion or slice the scallions. Quarter the grapes if using. Chop the dill and juice the lemon. Add all to a mixing bowl.
- Step 2: Shred or chop the cooked chicken and add it to the bowl with the vegetables and grapes.
- Step 3: In a small bowl, whisk the mayonnaise or yogurt mix with Dijon mustard, lemon juice, and celery seeds (if using).
- Step 4: Pour the dressing over the chicken mix and stir gently to coat everything evenly.
- Step 5: Season with kosher salt and black pepper to taste. Stir lightly to combine.
- Step 6: Serve immediately or chill for 30 minutes for better texture and flavor blending.
Notes
Chill the cooked chicken before mixing for the best texture. Add-ins like grapes, apples, nuts, or herbs can easily customize the flavor to your preference.
Store in an airtight container in the fridge for up to 4 days. Avoid leaving at room temperature for long periods.
Carbohydrates: 2 g
Protein: 18 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 50 mg
Sodium: 307 mg
Sugar: 1 g
Nutrition Facts (Per Serving - 1/2 Cup)
Calories: 131 kcalCarbohydrates: 2 g
Protein: 18 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 50 mg
Sodium: 307 mg
Sugar: 1 g