Whether you’re planning a light lunch, prepping for a picnic, or simply need a go-to recipe that never fails, this Best-Ever Chicken Salad delivers flavor, texture, and freshness in every bite. It’s creamy yet crisp, hearty yet refreshing—and it’s incredibly versatile.
Serve it over a bed of greens, stuffed in a croissant, or sandwiched between toasted sourdough slices. However you enjoy it, this chicken salad is about to become a regular on your menu.
Ingredients
- 3–4 lbs chicken parts (bone-in, skin-on thighs and breasts recommended)
- 2 tbsp olive oil (high-quality for the best flavor)
- 1 cup seedless grapes, halved (use red or green, or both for variety)
- 1 cup sliced almonds (optional, but highly recommended for crunch)
- 1 celery stalk, thinly sliced
- 4 scallions, sliced (white and green parts)
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
For the Dressing:
- 1 cup mayonnaise
- Juice of 1 lemon
- 1 tbsp Dijon mustard
- 1 tsp kosher salt (start with ½ tsp and adjust to taste)
- Freshly ground black pepper, to taste
Instructions
Step 1: Cook the Chicken
Preheat oven to 350°F (175°C). Rub the chicken pieces with olive oil, season with salt and pepper, and place on a baking sheet.
Bake for 35–45 minutes or until the internal temperature reaches 165°F (75°C).
Let the chicken cool slightly, then remove the skin and bones and roughly chop the meat.
Step 2: Mix the Salad
In a large mixing bowl, combine the chopped chicken with grapes, almonds, celery, scallions, dill, and parsley.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
Step 4: Combine
Pour the dressing over the chicken mixture and gently stir until everything is well-coated.
Refrigerate for at least 1 hour before serving. This allows the flavors to blend beautifully.
How to Serve
- On fresh lettuce leaves with avocado slices and tomato
- Inside a flaky croissant or sandwich roll
- As a topping for crackers or cucumber slices for a low-carb option
- In a wrap with spinach and shredded carrots for a healthy lunch
Pro Tips
- Roast your chicken instead of boiling—it adds deeper flavor.
- Don’t skip the grapes! They bring the perfect burst of sweetness.
- Toast your almonds for even more crunch and a nutty aroma.
Prep Time: 15 minutes (plus cooling time)
Cook Time: 35–45 minutes
Total Time: About 1 hour 15 minutes
Servings: 6–8
Calories per serving: ~350–400 kcal (depending on portion and added toppings)