Easy Chicken Salad
  • Lunch
  • Dinner

Easy Chicken Salad

This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery, and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long.

A versatile chicken salad with grapes, celery, and pecans. Perfect for make-ahead lunches.

4 servings

~20 min

Ingredients

  • Mayonnaise½ cup
  • White Wine Vinegar1 tbsp
  • Dijon Mustard½ tsp
  • Saltto taste
  • Black Pepperto taste
  • Chicken Breasts, diced, cooked3 cups
  • Celery, finely chopped½ cup
  • Grapes, quartered½ cup
  • Pecans, toasted, chopped½ cup
  • Red Onions, minced¼ cup
  • Parsley, chopped2 tbsp
  • Bread, for serving optionalto taste

Instructions

  1. Mix Dressing

    In a large bowl, combine the mayonnaise, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper; whisk until smooth.

  2. Combine Ingredients

    Add the chicken, celery, grapes, pecans, onion, and parsley and mix well. Season with more salt and pepper to taste.

  3. Serve

    Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.

Tip

For a lighter version, substitute half of the mayonnaise with Greek yogurt. Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.

Start Cooking