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Candlelit dinner with two plates of creamy chicken salad (diced chicken, celery, herbs) and two glasses of orange juice on a warm wood table.

Chicken Salad Recipe

A quick, flexible chicken salad recipe for 4: tender chicken, crunchy celery and red onion, and a creamy Dijon–lemon dressing (Greek yogurt + mayo or all-yogurt for a healthy chicken salad). Mix, chill 20–30 minutes, then serve on bread, greens, or lettuce cups. Store in an airtight container up to 3–4 days.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

Base
  • 3 cups 420 g cooked chicken, shredded or diced (breast or rotisserie)
  • 2 ribs celery finely chopped (1 cup / 120 g)
  • 3 tbsp red onion finely chopped (30 g)
  • 2 tbsp fresh parsley or dill chopped
Dressing
  • ⅓ cup 80 g Greek yogurt
  • ⅓ cup 75 g mayonnaise (use all yogurt for lighter)
  • 2 tsp Dijon mustard
  • 1 –2 tbsp fresh lemon juice
  • ½ tsp kosher salt more to taste
  • ¼ tsp black pepper
  • ¼ tsp garlic powder optional
Optional add-ins (pick 1–2)
  • ½ cup halved red grapes or diced apple
  • ¼ cup toasted almonds or walnuts chopped
  • 2 tbsp sweet relish or chopped pickles

Method
 

  1. Prep chicken: Shred or dice into small, even pieces.
  2. Make dressing: In a bowl, whisk yogurt, mayo, Dijon, lemon, salt, pepper (and garlic powder).
  3. Combine: Add chicken, celery, onion, and herbs. Fold to coat. Mix in your chosen add-ins.
  4. Adjust & chill: Taste; add salt/lemon if needed. Chill 20–30 minutes for best flavor.
  5. Serve: Pile onto toasted bread/croissants, tuck into lettuce cups, or spoon over mixed greens.