This easy and creamy chicken salad is the perfect quick meal for lunch or a light dinner. Packed with juicy grapes, crunchy almonds, and a tangy homemade dressing, it’s a fresh and flavorful dish you can whip up in minutes. Enjoy it on lettuce, in a sandwich, or with crackers for a versatile, crowd-pleasing bite!
Recipe Ingredients:
- One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows
- 2 cups green or red seedless grapes, halved, plus more halved grapes, for garnish
- 1/2 cup slivered almonds
- 4 scallions, sliced
- 3 stalks celery, sliced
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh dill, plus more for garnish
- 1 tablespoon brown sugar
- Kosher salt and freshly ground black pepper
Roast Chicken:
- One 3- to 4-pound chicken
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
How To Make Basic Chicken Salad Recipe?
- Prepare the Chicken Salad: Cut the roast chicken into small pieces, discarding the skin and bones. Place the chopped chicken, halved grapes, almonds, scallions, and celery in a large mixing bowl.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, heavy cream, dill, brown sugar, salt, and pepper until smooth.
- Combine & Chill: Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Taste and adjust seasoning if needed. Cover and refrigerate for at least a few hours, or overnight for the best flavor.
- Serve & Garnish: Before serving, garnish with extra halved grapes and chopped dill. Serve chilled on a bed of lettuce or as a sandwich filling.
Recipe Tips:
- Use Fresh Chicken for the Best Flavor : If using store-bought rotisserie chicken, make sure it’s fresh and not too salty. If roasting your own, let it cool completely before cutting to keep it juicy.
- Toast the Almonds for Extra Crunch : Lightly toast the slivered almonds in a dry pan over low heat for 2-3 minutes until golden. This brings out a richer, nuttier flavor.
- Chill Before Serving : Let the salad sit in the fridge for at least 2 hours before serving. This helps the flavors blend together and makes the dressing extra creamy.
- Balance the Dressing : If the dressing tastes too tangy, add a little more brown sugar. If it’s too sweet, add a small squeeze of lemon juice to brighten it up.
- Keep It from Getting Watery : If making ahead, pat the grapes dry after washing and store the salad in an airtight container. This keeps it from getting soggy over time.
How To Store Leftovers?
Let the leftover chicken salad cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days. Stir before serving, as the dressing may separate slightly
Nutrition Facts
- Calories:729
- Total Fat:57 g
- Saturated Fat:14 g
- Carbohydrates:16 g
- Dietary Fiber:3 g
- Sugar:11 g
- Protein:38 g
- Cholesterol:159 mg
- Sodium:968 mg
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Basic Chicken Salad Recipe
Description
This easy and creamy chicken salad is the perfect quick meal for lunch or a light dinner. Packed with juicy grapes, crunchy almonds, and a tangy homemade dressing, it’s a fresh and flavorful dish you can whip up in minutes. Enjoy it on lettuce, in a sandwich, or with crackers for a versatile, crowd-pleasing bite!
Ingredients
Roast Chicken:
Instructions
- Prepare the Chicken Salad: Cut the roast chicken into small pieces, discarding the skin and bones. Place the chopped chicken, halved grapes, almonds, scallions, and celery in a large mixing bowl.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, heavy cream, dill, brown sugar, salt, and pepper until smooth.
- Combine & Chill: Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Taste and adjust seasoning if needed. Cover and refrigerate for at least a few hours, or overnight for the best flavor.
- Serve & Garnish: Before serving, garnish with extra halved grapes and chopped dill. Serve chilled on a bed of lettuce or as a sandwich filling.
Notes
- Use Fresh Chicken for the Best Flavor : If using store-bought rotisserie chicken, make sure it’s fresh and not too salty. If roasting your own, let it cool completely before cutting to keep it juicy.
- Toast the Almonds for Extra Crunch : Lightly toast the slivered almonds in a dry pan over low heat for 2-3 minutes until golden. This brings out a richer, nuttier flavor.
- Chill Before Serving : Let the salad sit in the fridge for at least 2 hours before serving. This helps the flavors blend together and makes the dressing extra creamy.
- Balance the Dressing : If the dressing tastes too tangy, add a little more brown sugar. If it’s too sweet, add a small squeeze of lemon juice to brighten it up.
- Keep It from Getting Watery : If making ahead, pat the grapes dry after washing and store the salad in an airtight container. This keeps it from getting soggy over time.
Basic Chicken Salad Recipe