Classic Chicken Salad Scoop

I stumbled onto this chicken salad one lazy Saturday afternoon when my sister called asking what I was making for lunch. I had leftover roasted chicken, a nearly empty fridge, and absolutely no desire to order takeout. Twenty minutes later, I was scooping this creamy, crunchy mixture onto toasted bread, and she was already asking for the recipe before I'd even finished describing it.

My neighbor once brought over fresh herbs from her garden at the exact moment I was making this, and the dill made such a difference that I've never made it the same way twice since. That's when I realized this salad isn't rigid—it bends to whatever you have and whatever mood you're in.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: Using already-cooked chicken means you skip the cooking entirely, which is the whole point of this recipe being so fast. A rotisserie chicken from the grocery store works beautifully and saves you even more time.
• Celery, 1/2 cup finely chopped: This is your crunch anchor, the thing that keeps the salad from feeling like just mayo and chicken. Don't skip it, but don't overthink the size either—just chop it fine enough that it disappears slightly into each bite.
• Red onion, 1/4 cup finely chopped: The sharpness cuts through the creaminess in the best way, and the color makes it look intentional instead of boring. If you're sensitive to raw onion bite, soak it in cold water for five minutes first.
• Seedless grapes, 1/4 cup halved: This is optional, but they add a little sweetness and surprise that people always notice. Some people add apples instead, and honestly, either works depending on what's in your fruit bowl.
• Mayonnaise, 1/2 cup: This is the backbone that makes it creamy, but don't let it be boring—use a good quality mayo if you can, because you'll taste the difference when there are only five ingredients holding the show together.
• Plain Greek yogurt or sour cream, 2 tablespoons: This adds tang and lightness without making you feel like you're eating pure oil. I prefer Greek yogurt because it's always in my fridge anyway.
• Dijon mustard, 1 tablespoon: A small amount gives you depth and sophistication without shouting mustard flavor. This is the secret that makes people ask what your secret ingredient is.
• Lemon juice, 1 teaspoon: Acid brightens everything and keeps the salad from tasting flat. Fresh lemon is worth it here.
• Salt and black pepper, 1/2 teaspoon and 1/4 teaspoon: Taste as you go because chicken varies in saltiness depending on how it was cooked.
• Fresh parsley, 2 tablespoons chopped: This adds freshness and a little color, making the salad feel less beige. Dried parsley won't do the same job, so don't substitute here.
• Fresh dill, 1 tablespoon chopped: Optional, but it transforms the entire flavor profile into something that feels more intentional and delicate.

Instructions

Combine the base:

In a large bowl, toss together the chicken, celery, red onion, and grapes if you're using them. You're building texture and flavor variety here, so take a moment to make sure everything is roughly evenly distributed.

Build the dressing:

Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a small bowl until smooth and creamy. Taste it before it meets the chicken—you want the dressing to taste intentional and balanced on its own.

Marry it together:

Pour the dressing over the chicken mixture and fold gently with a spatula until everything is coated but not mushed. You want pieces of celery to still have some integrity, not a paste.

Finish with herbs:

Fold in the parsley and dill last, right before serving if you can. They stay brighter and fresher this way.

Chill and let flavors get to know each other:

At least 15 minutes in the fridge lets the dressing coat everything evenly and the flavors meld without the salad tasting like random ingredients thrown together.

Save

I'll never forget bringing this to a friend's book club where everyone was supposed to bring something light, and somehow my simple chicken salad scoop became the thing people came back to three times. It taught me that food doesn't have to be complicated to be memorable.

Serving and Presentation

The beauty of this salad is that it performs differently depending on its stage. On its own, it's a protein-packed lunch. Nestled into a croissant, it becomes something almost fancy. Scooped onto lettuce leaves with a glass of wine, it feels like you're putting effort into a light dinner without actually working hard at all.

Storage and Make-Ahead Magic

This salad actually improves in the refrigerator for up to three days, which means you can make a big batch on Sunday and eat well all week without the bread getting soggy if you store the salad and bread separately. The flavors deepen and become more cohesive as it sits, though the celery will gradually soften if you've included extra moisture in your vegetables.

Variations and Kitchen Experiments

Once you make this basic version, you'll start seeing it differently. Swap the mayonnaise for all Greek yogurt if you want something lighter and slightly tangier. Add toasted walnuts or sliced almonds for crunch that lasts longer than celery alone. Some people swear by diced apples or dried cranberries, and they're absolutely right to experiment.

• A splash of tarragon vinegar instead of just lemon juice takes it in a French direction.
• Crumbled bacon folded in at the last second turns it into something truly special, though it changes the whole vibe.
• For a crowd, double this recipe and let everyone customize with their own add-ins—it becomes interactive and fun.

Save

This chicken salad has become my go-to when I need something nourishing without theatrics, proof that the best recipes are often the simplest ones that taste like they were made with actual thought. Make it once and you'll understand why it never leaves my rotation.

Recipe FAQs

→ Can I substitute mayonnaise with Greek yogurt?

Yes, Greek yogurt works well for a lighter, tangier texture while maintaining creaminess.

→ What herbs enhance the flavor in this dish?

Fresh parsley and dill add brightness and a subtle herbal aroma that complements the chicken.

→ Is it possible to add crunch to this chicken mixture?

Adding chopped apples, walnuts, or sliced almonds provides a pleasant crunch and extra flavor.

→ How long should the mixture chill before serving?

Chilling for at least 15 minutes allows the flavors to meld together for a better taste.

→ What are suitable serving suggestions for this chicken blend?

Serve as a scoop on bread, lettuce wraps, crackers, or over a fresh bed of greens for versatility.