Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups cooked shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 cup seedless red grapes, halved
- 1 cup celery, finely diced
- 1/2 cup toasted pecans or walnuts, chopped
- 2 tbsp sliced scallions or finely chopped chives (optional)
Do This
- 1. Toast nuts in a dry skillet over medium heat for 3–5 minutes; cool.
- 2. Whisk mayo, yogurt, lemon juice, Dijon, honey, salt, pepper, and garlic powder.
- 3. Fold in shredded chicken until coated.
- 4. Add celery, halved grapes, and scallions/chives; mix gently.
- 5. Stir in most of the toasted nuts (save a spoonful for topping).
- 6. Taste and adjust seasoning; add a touch more lemon or salt if needed.
- 7. Chill 30 minutes for best flavor; serve in sandwiches or lettuce cups.
Why You’ll Love This Recipe
- Perfect balance: Creamy dressing, crisp celery, juicy grapes, and nutty crunch in every bite.
- Fast and flexible: Great with rotisserie chicken and easy to tweak for what you have.
- Make-ahead friendly: Tastes even better after chilling.
- Works anywhere: Pack it for lunches, picnics, or serve it for quick dinners in lettuce cups.
Grocery List
- Produce: 1 cup seedless red grapes, 2–3 celery stalks, 1 lemon, scallions or chives (optional), lettuce leaves (if serving as cups)
- Dairy: Plain Greek yogurt
- Pantry: Mayonnaise, Dijon mustard, honey, kosher salt, black pepper, garlic powder, pecans or walnuts, sandwich bread or rolls (optional)
Full Ingredients
For the chicken salad
- Cooked chicken (shredded): 3 cups (about 1 1/2 lb / 680 g cooked), lightly packed
- Mayonnaise: 1/2 cup (120 g)
- Plain Greek yogurt: 1/4 cup (60 g), full-fat or 2%
- Fresh lemon juice: 1 tbsp (15 ml)
- Dijon mustard: 1 tbsp (15 g)
- Honey: 1 tbsp (21 g)
- Kosher salt: 1 tsp (adjust to taste)
- Black pepper: 1/2 tsp
- Garlic powder: 1/2 tsp
- Celery: 1 cup finely diced (about 2–3 ribs / 220 g)
- Seedless red grapes: 1 cup, halved (about 150 g)
- Pecans or walnuts: 1/2 cup chopped (55–60 g), toasted
- Sliced scallions or chopped chives (optional): 2 tbsp
For serving (choose one)
- Sandwiches: 6 sandwich rolls or 12 slices sandwich bread
- Lettuce cups: 12 large Bibb, butter lettuce, or romaine leaves
Step-by-Step Instructions
Step 1: Toast the nuts for maximum flavor
Place 1/2 cup chopped pecans or walnuts in a dry skillet over medium heat. Toast, stirring often, until the nuts smell fragrant and deepen slightly in color, 3–5 minutes.
Immediately transfer to a plate to cool (they can burn quickly if left in the hot pan).
Step 2: Make the creamy dressing
In a large mixing bowl, whisk together:
1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp Dijon, 1 tbsp honey, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Whisk until smooth and glossy. This dressing should taste lightly tangy-sweet and well seasoned.
Step 3: Add the chicken and coat it well
Add 3 cups cooked shredded chicken to the bowl. Use a spatula to fold and stir until every strand is evenly coated.
If your chicken is very dry, let it sit in the dressing for 2 minutes before adding the crunchy ingredients; it helps the chicken absorb flavor.
Step 4: Fold in celery, grapes, and herbs
Add 1 cup finely diced celery, 1 cup halved red grapes, and 2 tbsp scallions or chives (if using). Fold gently so the grapes stay plump and don’t get squished.
Step 5: Add toasted nuts and adjust the texture
Stir in most of the cooled toasted nuts, reserving about 1 tbsp for topping (optional, but it looks nice and adds extra crunch).
If you prefer a looser chicken salad for sandwiches, add 1–2 tbsp more mayonnaise. If you want it tangier, add an extra 1 tsp lemon juice.
Step 6: Chill for best flavor (recommended)
Cover and refrigerate for 30 minutes. This helps the flavors meld and slightly firms the dressing so it scoops nicely.
If you’re in a hurry, you can serve it right away, but chilling really takes it from good to great.
Step 7: Serve in sandwiches or lettuce cups
For sandwiches, spoon chicken salad onto bread or rolls. For lettuce cups, spoon into 2 lettuce leaves per serving and sprinkle with the reserved nuts.
If desired, add extra halved grapes on top for a fresh, pretty finish.
Pro Tips
- Use cold chicken: Chilled shredded chicken mixes more cleanly and keeps the dressing thick instead of runny.
- Cut grapes in half: It makes the salad easier to eat and helps the sweetness distribute through every bite.
- Toast nuts, then cool: Toasting boosts flavor; cooling keeps the nuts crisp (warm nuts can soften in the dressing).
- Dice celery small: Fine dice gives crunch without overpowering the chicken.
- Season at the end: Salt needs can vary depending on your chicken (especially if it’s rotisserie).
Variations
- Curried chicken salad: Add 1 1/2 tsp curry powder to the dressing; swap honey for 1 tbsp mango chutney if you have it.
- Extra-herby and bright: Add 2 tbsp chopped fresh parsley and 1 tsp lemon zest.
- Lighter version: Use 1/3 cup mayonnaise and 5 tbsp Greek yogurt (still creamy, just a bit tangier).
Storage & Make-Ahead
Store chicken salad in an airtight container in the refrigerator for up to 3 days. For the best crunch, you can store the toasted nuts separately and stir them in just before serving. If the salad thickens after chilling, loosen it with 1–2 tsp lemon juice or a small spoonful of mayonnaise. Do not freeze; the dressing can separate and the grapes will become watery when thawed.
Nutrition (per serving)
Approximate per serving (1/6 of recipe, without bread/lettuce): 390 calories, 28 g protein, 28 g fat, 12 g carbs, 2 g fiber, 9 g sugar, 690 mg sodium.
