The Best Chicken Salad Recipe
A classic chicken salad with grapes, almonds, dill, and a creamy mayo-Dijon dressing.
Servings: 8 servings
Ingredients
Ingredients
- 2 poundscooked and cooled chicken medium diced
- 1 peeled and small diced red onion
- 1 finely minced garlic clove
- 4 small diced celery stalks
- 1/2 cupsliced almonds
- 1 1/2 cupred grapes sliced in half
- 2 tablespoonsfinely minced fresh dill
- 3/4 cupmayonnaise
- 1 tablespoonDijon mustard
- salt and pepper to taste
Instructions
Instructions
- Make sure you have 2 pounds of cooked, cooled chicken cut into medium dice.
- Peel and small-dice the red onion; finely mince the garlic clove; small-dice the celery stalks; slice the grapes in half; finely mince the fresh dill.
- In a large bowl, combine the mayonnaise, Dijon mustard, minced garlic, and minced dill; stir until the dressing is smooth. Season the dressing with salt and pepper to taste.
- Add the diced chicken, diced onion, diced celery, halved grapes, and sliced almonds to the bowl with the dressing.
- Gently fold everything together with a spatula or clean hands until the chicken and other ingredients are evenly coated—be careful not to crush the grapes.
- Taste and adjust salt and pepper if needed. Cover and refrigerate until ready to serve.
Equipment
- Large Bowl
- Spatula
Notes
Notes
Chef Notes:
Make-Ahead:
You can make this up to 1 day ahead of time.
How to Store:
Cover and store in the refrigerator for up to 3 days.
If you do not
want to grill the chicken as I did in this recipe, please feel free to use chilled roast chicken, pan-seared chicken breasts, or one of those rotisserie chickens from your favorite grocery store.
It is best to
add grapes into the recipe when you are ready to serve it. Keep them aside if you plan to store the chicken salad for longer than 1 day.
In addition to salt
and pepper, chicken salad is good when seasoned with Lawry’s or Old Bay seasoning.
Feel free to substitute
the fresh dill for fresh tarragon or use both.
Chicken salad is delicious
served in fresh bread or a croissant and garnished with lettuce, tomato, and onion. It is also very good when served with freshly sliced melons.
Chef Notes:
Make-Ahead:
You can make this up to 1 day ahead of time.
How to Store:
Cover and store in the refrigerator for up to 3 days.
If you do not
want to grill the chicken as I did in this recipe, please feel free to use chilled roast chicken, pan-seared chicken breasts, or one of those rotisserie chickens from your favorite grocery store.
It is best to
add grapes into the recipe when you are ready to serve it. Keep them aside if you plan to store the chicken salad for longer than 1 day.
In addition to salt
and pepper, chicken salad is good when seasoned with Lawry’s or Old Bay seasoning.
Feel free to substitute
the fresh dill for fresh tarragon or use both.
Chicken salad is delicious
served in fresh bread or a croissant and garnished with lettuce, tomato, and onion. It is also very good when served with freshly sliced melons.