Best-Ever Chicken Salad

Best-Ever Chicken Salad A Creamy, Flavorful Classic
If you’re looking for a delicious, easy-to-make chicken salad, you’ve just found your new go-to recipe. This Best-Ever Chicken Salad is creamy, crunchy, and bursting with fresh flavors. Tender roasted chicken, crisp celery, juicy grapes, and aromatic herbs come together in a tangy, well-balanced dressing.

Perfect for sandwiches, lettuce wraps, or serving over a bed of greens, this recipe is a great option for meal prep, picnics, or quick lunches. Plus, with a simple and customizable ingredient list, you can easily tweak it to suit your taste!

Ingredients & Their Role
For the Chicken Salad
3 – 4 lbs of chicken parts (bone-in, skin-on thighs and breasts) – Baking the chicken with the bone and skin enhances the flavor and keeps the meat moist. You can also use rotisserie chicken for convenience.
2 tablespoons quality olive oil – Helps lock in moisture while roasting the chicken, adding richness to the flavor.
1 cup seedless grapes (halved, red or green) – Brings natural sweetness and a refreshing contrast to the creamy texture.
1 cup almonds, thinly sliced (optional) – Adds a light crunch and nutty depth. You can substitute with pecans or walnuts.
1 celery stalk, sliced – Provides a crisp bite and subtle peppery flavor.
4 scallions, thinly sliced (white and green parts) – A mild onion flavor that doesn’t overpower the dish.
2 tablespoons fresh dill, chopped – Adds a burst of freshness and a hint of anise-like flavor.
1 tablespoon fresh parsley, chopped – Brightens up the dish with an herbaceous note.
For the Dressing
1 cup mayonnaise – The creamy base that brings all the ingredients together. Greek yogurt or a mayo-yogurt blend can be used for a lighter version.
Juice of 1 lemon – Adds a tangy brightness that balances the richness of the mayo.
1 tablespoon Dijon mustard – Provides a mild spice and depth of flavor.
1 teaspoon Kosher salt (start with ½ teaspoon, then adjust) – Enhances all the flavors and keeps the seasoning well-balanced.
Freshly ground black pepper – Adds a subtle heat and enhances the overall taste.
Step-by-Step Instructions
Step 1: Roast the Chicken
Preheat your oven to 350°F (175°C).
Rub olive oil all over the chicken pieces, then season with salt and pepper.
Place the chicken on a baking sheet and roast for 35-45 minutes, or until the internal temperature reaches 165°F (75°C).
Remove from the oven and let the chicken cool completely before handling.
Once cooled, pull the meat from the bones and roughly chop or shred it into bite-sized pieces.
Step 2: Prep the Salad Ingredients
Slice the grapes in half.
Thinly slice the celery and scallions.
Chop the fresh dill and parsley.
If using almonds (or other nuts), toast them lightly in a dry pan over medium heat for extra crunch and flavor.
Step 3: Make the Dressing
In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth and well combined.
Taste and adjust seasoning if needed.
Step 4: Assemble the Chicken Salad
In a large mixing bowl, combine the chopped chicken, grapes, almonds, celery, scallions, dill, and parsley.
Pour the dressing over the mixture and gently stir until well combined.
Cover and refrigerate for at least 1 hour to let the flavors meld.
Why You’ll Love This Chicken Salad