Chicken Salad Recipe

Cook or use leftover chicken

If you don't have cooked chicken, poach or roast 2 medium boneless skinless chicken breasts (about 1 to 1¼ lb raw). To poach: place breasts in a single layer in a saucepan, cover with water or low‑sodium broth, bring to a gentle simmer, then cover and cook 10–12 minutes until internal temp reaches 165°F (74°C). Remove and let rest 5 minutes, then shred or dice into bite‑size pieces. If using leftover or rotisserie chicken, shred or dice to measure 3 cups.

Hard‑boil eggs (optional)

Place eggs in a small saucepan, cover with cold water by 1 inch, bring to a boil, then remove from heat and cover. Let sit 9–11 minutes depending on size. Transfer to an ice bath for 5 minutes, peel and chop. Measure 2 chopped eggs.

Wash and dry produce. Finely dice 1 cup celery, core and small dice 1 apple (leave skin on for texture), halve ½ cup grapes or measure ½ cup dried cranberries, finely mince ¼ cup red onion, and chop 2 tablespoons fresh parsley. If using nuts, toast ¼ cup chopped walnuts or pecans in a dry skillet over medium heat, stirring constantly, until fragrant and lightly browned (2–3 minutes). Cool before adding.

In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup Greek yogurt, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1 teaspoon honey, ¾ teaspoon salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon celery seed if using. Taste and adjust seasoning: add a little more lemon or vinegar for brightness, or a pinch more salt or honey to balance.

In a large mixing bowl combine the shredded chicken (3 cups), chopped hard‑boiled eggs (if using), diced celery (1 cup), diced apple, halved grapes or cranberries (½ cup), minced red onion (¼ cup) and chopped parsley (2 tbsp). Pour the dressing over the mixture.

Gently fold everything together with a rubber spatula or wooden spoon until evenly coated. Stir in the toasted nuts (¼ cup) if using. Taste and adjust: add more salt, pepper, or lemon juice to preference.

Cover and refrigerate for at least 30 minutes to let flavors meld. The salad keeps well in an airtight container for 3–4 days.

Serve chilled on lettuce leaves, croissants, or bread. Garnish with extra parsley or a sprinkle of celery seed. Portion about ¾ to 1 cup per serving.