Classic Chicken Salad Scoop (Printable version)
A creamy chicken blend with celery, grapes, and herbs, great for light meals or sandwiches.
# Ingredient List:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 large breasts)
→ Vegetables
02 - 1/2 cup celery, finely chopped
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup seedless grapes, halved (optional)
→ Dressing
05 - 1/2 cup mayonnaise
06 - 2 tablespoons plain Greek yogurt or sour cream
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Herbs
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped (optional)
# How to Make It:
01 - In a large bowl, mix the cooked chicken, celery, red onion, and grapes if using.
02 - Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth in a small bowl.
03 - Pour the dressing over the chicken mixture and stir gently until evenly coated.
04 - Fold in fresh parsley and dill carefully.
05 - Refrigerate the salad for a minimum of 15 minutes to enhance flavors.
06 - Spoon a generous portion over greens, in sandwiches, or accompany with crackers.
# Expert Suggestions:
01 -
- It comes together in the time it takes to shower and change clothes, no cooking required if you have rotisserie chicken on hand.
- One bowl becomes a completely different meal depending on what you serve it with—fancy enough for guests, casual enough for solo lunch.
02 -
- Don't skip the chilling time—a cold salad tastes better and cleaner than one served at room temperature, and it holds together better when you scoop it.
- Wet vegetables will water down your entire salad, so pat your diced chicken and vegetables dry with paper towels before mixing if they seem even slightly damp.
03 -
- Make the dressing first and taste it aggressively before adding it to the chicken—it's easier to adjust seasoning in a small bowl than when everything is mixed together.
- Keep the herbs separate until the very last moment if you're storing this for later, because fresh herbs get sad and dark when they sit in mayo for too long.