There’s something undeniably comforting about a really good chicken salad. It’s one of those dishes that feels like a little gift every time you open the fridge and remember you’ve got some leftover. And this version? It’s simple, satisfying, and just a touch special, thanks to a few thoughtful ingredients. If you’re a fan of sweet and savory combos, then this chicken salad recipe is going to be your new go-to. It’s got all the classic elements you expect—tender shredded chicken, creamy dressing, crisp celery—but with a few little upgrades like juicy grapes and a splash of lemon juice to brighten everything up.
This recipe has become a quiet star in my kitchen over the years. It’s the dish I make when we’re headed out for a picnic, when I need to prep lunches for the week, or when I just want something easy and nourishing that doesn’t require heating up the stove. The best part? It comes together in under 30 minutes, which makes it a total win for busy weeknights or lazy Sunday afternoons.
I first made this chicken salad for a family gathering, and it disappeared faster than anything else on the table. My aunt pulled me aside asking for the recipe, and even my picky-eater cousin had seconds. It’s become one of those dependable recipes I know I can count on, whether I’m feeding a crowd or just myself. Plus, it’s incredibly adaptable. You can dress it up or down depending on what you’ve got in the fridge, and it’s equally delicious in a sandwich, on top of greens, or spooned into a crunchy lettuce cup. Basically, it’s the kind of recipe that works hard for you, while still tasting like you put in way more effort than you actually did.
Why You’ll Love This Recipe
There are plenty of chicken salad recipes out there, but this one hits all the right notes with minimal effort. First and foremost, it’s incredibly easy to make. Whether you’re using leftover chicken, a store-bought rotisserie, or cooking up a few breasts fresh, this recipe is forgiving and flexible.
What really makes it shine, though, is the flavor balance. You get creaminess from the mayo, crunch from the celery, a gentle bite from the red onion, and sweet bursts of juiciness from the grapes. Add a little lemon juice for brightness and some garlic and onion powder for depth, and you’ve got a salad that’s anything but boring.
This chicken salad is also super family-friendly. Kids love the sweet grapes, while adults appreciate the subtle seasoning and satisfying texture. You can make a big batch ahead of time, which makes it perfect for meal prep, packed lunches, or quick grab-and-go snacks.
And let’s not forget the versatility. You can serve it on bread, in wraps, on crackers, or keep it low-carb with lettuce wraps or a salad base. It also works well for casual lunches or dressed-up gatherings—it’s that adaptable.
In short, it’s the kind of dish you’ll make once and then find yourself coming back to again and again.
Health Benefits
Chicken salad might not always be seen as the healthiest option, but this version manages to be both nutritious and satisfying. Chicken breast is a great source of lean protein, helping to keep you full and fueled throughout the day. It’s also naturally low in fat, especially if you opt for white meat.
The addition of fresh grapes brings natural sweetness along with antioxidants, fiber, and vitamin C. Celery adds crunch, hydration, and even more fiber without adding extra calories. Red onion, while used sparingly, is known for its anti-inflammatory properties and adds flavor without the need for extra sodium.
By using light mayonnaise or even replacing part of the mayo with plain Greek yogurt, you can cut back on fat while still keeping the creamy texture that makes chicken salad so comforting. And the lemon juice adds a refreshing twist while offering a little extra vitamin C.
This chicken salad is a great balance of protein, healthy fats, and fiber-rich veggies, making it a smart choice whether you’re looking for a light lunch or a protein-packed snack.
Preparation Time, Servings, and Nutritional Information
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time (if cooking chicken): 10–15 minutes
Servings: 6 (about ½ cup per serving)
Calories per serving: Approximately 280
Protein: 22g
Carbohydrates: 10g
Fat: 18g
Fiber: 1g
Ingredients List
- 3 cups cooked, shredded chicken (boiled, rotisserie, or leftover)
- 1 cup seedless grapes, halved (red or green for a sweet, juicy pop)
- ½ cup finely chopped celery (for crunch and freshness)
- ¼ cup finely diced red onion (adds a mild tang)
- ½ cup mayonnaise (regular or light; can also sub with Greek yogurt)
- 1 tablespoon fresh lemon juice (brightens the flavor)
- ½ teaspoon garlic powder (adds subtle depth)
- ½ teaspoon onion powder (for a richer flavor base)
- Salt and black pepper to taste
Optional Add-Ins:
- ¼ cup sliced almonds or chopped toasted walnuts (for extra crunch—leave out for a nut-free version)
Step-By-Step Cooking Instructions
- Cook the Chicken (if needed):
If you’re starting with raw chicken, place chicken breasts in a pot and cover them with water or broth. Bring to a gentle boil and cook for 10–15 minutes, or until the internal temperature reaches 165°F. Remove from the water and let cool slightly before shredding with two forks. - Prepare the Ingredients:
While the chicken is cooling, wash and halve the grapes, dice the red onion, and chop the celery. If you’re using optional nuts, lightly toast them in a dry pan for a few minutes until fragrant, then set aside to cool. - Mix the Dressing:
In a small bowl, combine the mayonnaise, lemon juice, garlic powder, onion powder, and a pinch of salt and pepper. Stir well to combine. Taste and adjust the seasoning to your preference. - Combine Everything:
In a large mixing bowl, add the shredded chicken, grapes, celery, and red onion. Pour the dressing over the top and gently mix until everything is evenly coated. - Chill and Serve:
For best results, cover the chicken salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. - Taste and Adjust:
Before serving, give it one last taste and adjust the seasoning if needed. A little extra lemon juice or black pepper can really perk things up after it’s chilled.
How to Serve
There are so many fun and easy ways to serve this chicken salad:
- Spoon it onto toasted croissants for a café-style lunch.
- Stuff it into pita pockets or wraps with fresh greens.
- Serve in lettuce cups for a light, low-carb option.
- Layer it over a bed of mixed greens with extra veggies for a protein-packed salad.
- Enjoy it with crackers or sliced cucumbers for a quick snack.
Pairing Suggestions
This chicken salad is flavorful but light, so it pairs well with a variety of sides and drinks:
- Sides:
- Fresh fruit salad with berries and melon
- A crisp cucumber and tomato salad
- Sweet potato fries or veggie chips
- A warm bowl of soup like tomato or butternut squash
- Drinks:
- Iced green tea or lemonade for a refreshing sip
- Sparkling water with lemon or mint
- A glass of cold apple juice or unsweetened iced tea for kids
Storage, Freezing & Reheating Instructions
Storage:
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving, as some separation can occur.
Freezing:
Chicken salad is best enjoyed fresh and isn’t ideal for freezing, especially because of the mayonnaise. The texture of the grapes and celery can also change after thawing.
Reheating:
No reheating required—this dish is served cold. If using freshly cooked chicken, ensure it’s completely cooled before mixing with the mayo to prevent separation or a greasy texture.
Common Mistakes to Avoid
- Using hot chicken: Always let your chicken cool before mixing it with mayonnaise, or the dressing can become oily.
- Skipping the lemon juice: This small addition adds necessary brightness and helps balance the richness of the mayo.
- Overmixing: Gently stir to combine. Overmixing can make the salad mushy and break down the grapes and celery.
- Not seasoning enough: Taste as you go and adjust the salt and pepper—undercooked flavors can make the salad feel flat.
- Using watery mayo alternatives without draining: If using Greek yogurt, choose a thick variety or strain it first to avoid a runny dressing.
Pro Tips
- Use rotisserie chicken for convenience. It saves time and adds flavor.
- Halve the grapes right before mixing. This keeps them juicy and vibrant.
- Soak diced onions in cold water for 5 minutes. This softens their bite if you’re sensitive to strong onion flavors.
- Toast the nuts, if using. A quick toast brings out their flavor and adds a wonderful crunch.
- Make it ahead. Chicken salad actually tastes better after it sits for a bit, so prep it in the morning for lunch or dinner.
Frequently Asked Questions (FAQs)
Can I make this chicken salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge. Just give it a stir before serving.
What type of chicken is best?
Boiled or rotisserie chicken breast works best for a lean, tender texture. You can use thighs if you prefer a richer flavor.
Can I use canned chicken?
You can, though the texture is slightly different. Be sure to drain it well and break it up gently before mixing.
How can I make this recipe lighter?
Use light mayo or replace half of the mayo with plain Greek yogurt. You’ll still get creaminess but with less fat.
Is this recipe gluten-free?
Yes, all ingredients listed are naturally gluten-free. Just double-check your mayo brand to be sure.
Can I use other fruits instead of grapes?
Absolutely. Try chopped apples, dried cranberries, or even diced mango for a fun twist.
What can I use instead of mayo?
Plain Greek yogurt or a mix of yogurt and mustard works well. You can also use avocado for a creamy, dairy-free option.
Can I leave out the onion?
Yes, if you’re not a fan of raw onion, simply skip it or use a pinch of onion powder instead.
Is this recipe kid-friendly?
Definitely. The sweetness of the grapes makes it appealing to kids, and you can always reduce the onion if needed.
Can I double the recipe for a party?
Absolutely. Just make sure you have a large enough bowl and give it extra time to chill so the flavors blend.
Conclusion & Call to Action
This chicken salad recipe from Simple Joy is proof that a few basic ingredients can come together to make something truly crave-worthy. It’s quick, versatile, and endlessly customizable, making it perfect for any occasion—from a quiet solo lunch to a family picnic.
If you give this recipe a try, I’d love to hear how it turned out! Share your version in the comments or tag me with a photo on social media. Your feedback and creativity always inspire more delicious ideas.
Now go grab that bowl and start mixing—you’ve got a delicious, fuss-free meal waiting for you.
Print
Chicken Salad
- Total Time: 25 minutes
- Yield: 6 servings (½ cup each) 1x
- Diet: Gluten Free
Description
This easy and creamy chicken salad combines tender shredded chicken, sweet grapes, crunchy celery, and a zesty mayo dressing for the perfect balanced bite.
Ingredients
-
3 cups cooked, shredded chicken
-
1 cup seedless grapes, halved
-
½ cup celery, finely chopped
-
¼ cup red onion, diced
-
½ cup mayonnaise (or Greek yogurt)
-
1 tablespoon lemon juice
-
½ tsp garlic powder
-
½ tsp onion powder
-
Salt and pepper, to taste
-
Optional: ¼ cup sliced almonds or toasted walnuts
Instructions
-
Cook or shred pre-cooked chicken.
-
Prepare grapes, celery, and onion.
-
In a small bowl, mix mayo, lemon juice, garlic powder, onion powder, salt, and pepper.
-
In a large bowl, combine chicken, grapes, celery, and onion. Add the dressing and mix.
-
Chill for 30 minutes before serving for best flavor.
Notes
- Substitute Greek yogurt for a lighter version.
- Let the chicken cool before mixing.
- Use rotisserie chicken for convenience.
- Chill before serving for best flavor blending.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American