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Classic Chicken Salad

A simple yet delicious chicken salad that's perfect for lunch boxes or quick dinners, made with fresh ingredients and a mix of flavors that appeal to both adults and children.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, diced chicken You can use rotisserie chicken for a quick option or boil and shred your own.
  • 1/2 cup mayonnaise Opt for full-fat for creaminess or Greek yogurt for a lighter version.
  • 1 cup diced celery Adds a nice crunch; fresh celery is best for flavor.
  • 1/4 cup chopped green onion Use the green tops for a milder flavor, or the white parts for a bit more bite.
  • 1 cup halved grapes Red or green grapes work well. They add sweetness and color.
  • 1/4 cup chopped fresh herbs Like parsley or dill; this elevates the dish’s flavor. Fresh herbs make a difference.
  • to taste salt and pepper Season gradually; you can always add more.

Method
 

Preparation
  1. In a large bowl, combine the diced chicken. If you are using rotisserie chicken, this is where the convenience comes in.
  2. Add the mayonnaise. Stir it in gently but thoroughly. Ensure every piece of chicken is coated for the best flavor.
  3. Next, incorporate the diced celery. This will add the perfect crunch to your salad.
  4. Mix in the chopped green onion. The fresh flavor will brighten up the dish.
  5. Add the halved grapes. They will provide a delightful burst of sweetness.
  6. Finally, toss in the chopped herbs. This is your chance to experiment with flavors.
  7. Season with salt and pepper to taste. Don't rush this step; it can make a big difference.
  8. Serve chilled, either as a sandwich filling or on a bed of lettuce.

Notes

This chicken salad is best served fresh but can be stored in the refrigerator for up to 3 days in an airtight container. If you have leftovers, try to keep it separate from your bread until ready to serve to avoid sogginess. For a warm lunch, add it to a wrap and warm it up in a skillet.