Chicken Salad Recipe

Chicken salad is undoubtedly a classic recipe. Diced chicken is tossed with a creamy dressing and dotted with crisp celery, green onion, and fresh grapes.

Chicken salad is really easy to make and a great way to use up leftover chicken breast from a whole roasted chicken. You can also poach the chicken in chicken broth (see below) or use my air fryer chicken breast recipe to make this salad.

To make the salad, remove the chicken breast from the roasted chicken and chop it fine with the veggies, then combine with mayonnaise, celery, onions, Dijon mustard, a little chicken broth if needed, and season with salt and pepper.

How to Poach Chicken Breast:

If you want to poach your chicken breast, follow these simple steps:

1. Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken.
2. Add salt and pepper, a piece of celery and it’s leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil. Reduce to a simmer and cook 5 minutes.
3. Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees.
4. Chicken will be cooked through. Let it cool and chop.

Chicken Salad Recipe

Quick and easy, Chicken salad recipe made healthier and lighter to make the perfect homemade chicken salad sandwich. The perfect cold lunch for meal prep!

Ingredients 

Servings: 6 people as a side salad

Chicken Salad Ingredients:

• 1 lb cooked chicken breast meat, 4 cups diced*
• 2 cups seedless red grapes, halved
• 1 cup celery, cut in halve lengthwise then sliced, (from 2-3 sticks celery)
• 1/2 cup red onion, finely chopped (1/2 medium red onion)
• 1 cup pecans, toasted and coarsely chopped

Chicken Salad Dressing:

• 1/2 cup mayo
• 1/2 cup sour cream, or plain Greek yogurt
• 2 Tbsp lemon juice
• 2 Tbsp dill, finely chopped
• 1/2 tsp salt, or to taste
• 1/2 tsp black pepper

Instructions

1. Place the pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.

2. In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion and cooled pecans.

3. In a small bowl, add all of the dressing ingredients and stir to combine.

4. Add all of the dressing to the salad, or add it to taste and stir until salad is evenly coated with dressing. Cover and refrigerate until ready to serve.