Print

Classic Creamy Chicken Salad

A mound of creamy The Chicken Salad mixed with celery, red onion, grapes, and pecans on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe provides instructions for making a traditional, creamy chicken salad suitable for sandwiches or eating plain.

Ingredients

Scale
  • 3 cups cooked, shredded chicken breast
  • 1/2 cup mayonnaise
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely minced
  • 1/4 cup seedless green grapes, halved
  • 1/4 cup pecans, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the cooked, shredded chicken in a large mixing bowl.
  2. Add the chopped celery, minced red onion, halved grapes, and chopped pecans to the bowl.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard.
  4. Pour the dressing mixture over the chicken and mix-ins.
  5. Gently fold all ingredients together until the chicken is evenly coated. Do not overmix.
  6. Season with salt and pepper. Taste and adjust seasoning if needed.
  7. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.

Notes

  • For the best texture, use chicken that has been poached or roasted and cooled completely before shredding.
  • You can substitute walnuts for pecans or omit nuts entirely.
  • For a lighter version, substitute half of the mayonnaise with plain Greek yogurt.
  • This salad keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://savorsensations.com/the-chicken-salad-recipe-classic-creamy/