Ingredients
Main Components:
- 3 cups cooked chicken breast, diced (about 1.5 pounds raw)
- 2/3 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 celery stalks, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Optional Add-Ins:
- 1/2 cup halved red grapes
- 1/3 cup toasted pecans or walnuts
- 1/4 cup dried cranberries
- 2 hard-boiled eggs, chopped
- 1 small apple, diced
Instructions
- Cook chicken (if starting from raw): Place chicken breasts in a saucepan, cover with water, add 1 tablespoon salt. Simmer gently for 12-15 minutes until internal temperature reaches 165°F. Cool and dice into 1/2-inch pieces.
- Prep vegetables: Finely dice celery and red onion into 1/4-inch pieces. Chop fresh parsley and dill.
- Make dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth. Add garlic powder, salt, pepper, and paprika. Mix well.
- Combine: Add diced chicken to the dressing and fold to coat thoroughly. Add celery, onion, parsley, and dill. Fold gently until evenly distributed.
- Add optional ingredients: If using grapes, nuts, cranberries, or other add-ins, fold them in last.
- Chill: Refrigerate for at least 30 minutes (ideally 2-4 hours) before serving to allow flavors to meld.
- Serve: Stir before serving and adjust seasoning if needed. Serve on bread, croissants, lettuce wraps, or with crackers.
Notes
- Chicken options: Rotisserie chicken works but may be drier. For best results, poach your own chicken breasts.
- Lighter version: Use all Greek yogurt instead of mayo, or increase yogurt ratio to 1/2 cup yogurt and 1/2 cup mayo.
- Make ahead: Chicken salad improves after chilling. Prepare up to 2 days ahead, but wait to add grapes or apples until just before serving.
- Variations: See the article for curry, cranberry-walnut, Greek, Waldorf, and bacon ranch variations.
- Storage: Keep refrigerated in an airtight container for 3-4 days maximum.
- Serving size: Recipe makes about 6 cups total, serving 6 people generously.
- Gluten-free: This chicken salad recipe is naturally gluten-free. Serve on GF bread or crackers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for chicken, if starting from raw)
- Category: Salads
- Method: Mixed, No-Cook (if using pre-cooked chicken)
- Cuisine: American
- Diet: Gluten Free