Description

This easy and classic Chicken Salad combines tender cooked chicken breast with a creamy dressing made from mayonnaise, Dijon mustard, and lemon juice, enhanced by the crunch of celery, the sweetness of grapes, and the zing of red onion. Perfect for sandwiches, wraps, or served over greens, this gluten-free recipe is quick to prepare and customizable with optional herbs and spices.

Ingredients

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Chicken Salad Ingredients

3 cups cooked chicken breast, diced or shredded
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup celery, finely chopped
1/4 cup red onion, finely diced
1/3 cup seedless grapes, halved
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional)
2 tablespoons chopped fresh parsley (optional)

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Instructions

Prepare the dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir until smooth and well combined to create the flavorful dressing base.
Add the chicken and vegetables: Add the diced or shredded chicken, finely chopped celery, diced red onion, and halved grapes to the bowl with the dressing.
Season the salad: Sprinkle in the salt, black pepper, and paprika if using. Gently stir all the ingredients together until the chicken and produce are evenly coated with the dressing.
Adjust seasoning: Taste the salad and adjust the seasoning with extra salt, pepper, or lemon juice if desired to suit your preference.
Chill before serving: Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld and the salad to cool before serving.

Notes

This chicken salad is versatile and delicious served on sandwiches, croissants, wraps, or over a bed of leafy greens.
For a lighter version, substitute half of the mayonnaise with plain Greek yogurt to reduce fat and add protein.
Optional: Add chopped nuts such as almonds or pecans for extra crunch and texture.
To make it more herbaceous, incorporate fresh parsley or other fresh herbs of your choice.