This is the ultimate Chicken Salad recipe! We call this ‘fancy’ Chicken Salad because of the dressing, grapes, and pecans, but it’s truly easy. This is a fresher and lightened-up version of classic chicken salad, and it’s perfect as a side dish, main course, or for meal prep. It’s especially easy if you use leftover rotisserie chicken.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“Another winner. I was looking for a summer dinner, this was perfect. I served it on a bed of spinach & lettuce. My husband had 2 servings. It was perfect the next day for lunch, we made into sandwiches. Thank you for sharing!!” – Cindy ★★★★★
Chicken Salad Video
Watch my easy video tutorial where I walk you through all of my tips for making the best Chicken Salad.
I’ve made and tasted more chicken salads than I can count, and after years of tweaking, this is the one! It has a creamy dressing, but it feels so light and bright because of the lemon and fresh herbs in the dressing. The combination of sweet and savory flavors, and different textures makes this salad exciting and one you’ll make on repeat. This is my go-to lunch salad on busy work days, and it never disappoints. Plus, there are so many ways to serve and keep it exciting (see my serving suggestions below).
We love protein-packed salads like our Chicken Avocado Salad, Autumn Chopped Chicken Salad, and Cobb Salad. This creamy chicken salad is really the best combination of chicken salad and Waldorf salad which is a go-to for lunch. As a busy working mom, I always appreciate quick and easy lunch ideas.
Chicken Salad Ingredients
The 5 ingredients in this chicken salad are simple, but each one is important for the best taste, texture, and color. That said, there are plenty of variations that I’m sharing so you can use what you have on hand.
- Chicken – we use 2 large chicken breasts from a whole roasted chicken, but you can use rotisserie chicken, Baked Chicken Breast, or sautéed chicken breasts instead. Dark-meat chicken, like our quick-cooking Air Fryer Chicken Thighs will also work. I’ve even had good reports with readers using canned chicken in a pinch.
- Celery – adds a great crunch to the salad and lightens up the flavor (if you aren’t a fan of celery, we can still be friends, just replace with diced green apple, bell pepper or seeded diced cucumber.
- Grapes – add sweet juiciness to the salad. Just like in our Broccoli Grape Salad, the grapes are a refreshing addition and make the salad feel ‘fancy.’ You can sub for another fruit such as diced apples or pears or dried fruit like cranberries or raisins.
- Pecans – I suggest toasting the nuts on a dry skillet to really bring out their flavor. You can substitue with walnuts, cashews, sliced or slivered almonds, or sunflower seeds or pepitas.
- Red onion – finely chop half of a medium red onion, or you can add red onion to taste. If you prefer a milder onion flavor, try a vidalia sweet onion. You can also substitute chopped green onion, but red onion keeps better when refrigerated.
The Best Chicken Salad Dressing
This is similar to the dressing from my popular Broccoli Apple Salad. It’s creamy and tangy, and adding sour cream makes it lighter than just using mayo.
- Mayonnaise – use real mayo or homemade mayonnaise for the best flavor.
- Sour cream – we use full-fat sour cream, but you can substitute it with low-fat sour cream or fat-free Greek yogurt.
- Lemon juice – be sure to use freshly squeezed and not from concentrate.
- Dill – finely chopped fresh dill is our favorite, but you can substitute with 2 Tbsp of finely chopped fresh parsley. Fresh herbs really elevate this salad.
How to Make Chicken Salad
This easy chicken salad comes together so fast in one bowl, which is why it’s the ideal lunch option.
- Toast pecans – Place them on a dry skillet over medium/low heat and toss them frequently until they are golden and fragrant. Do not walk away from them because they can burn easily. Transfer to a cutting board to coarsely chop and set aside to cool, then add to a large bowl.
- Chop Chicken – dice cold chicken breast and add it to the mixing bowl. Note: We prefer the texture of chicken when it’s diced instead of shredded.
- Halve Grapes – Cut grapes in half with a serrated knife and add to the bowl.
- Chop celery and onion – cut celery sticks in half lengthwise then thinly slice and add to the bowl along with the chopped onion.
- Make Dressing – Combine the dressing ingredients in a dish and add dressing to the salad.
- Toss to combine – stir until salad is evenly coated in dressing, then cover and refrigerate until ready to serve.
Make-Ahead and Storage Tips
This easy chicken salad keeps well in the refrigerator, so it’s great for meal prep. If you are serving the salad with greens or on toast (see serving ideas below), store those separately from the salad so they don’t get soggy.
- To Refrigerate – Store the leftover chicken salad in an airtight container in the refrigerator for 3 to 4 days, depending on how fresh the cooked chicken is. The USDA recommends storing cooked chicken for 3-4 days in the refrigerator.
- Freezing – I do not recommend freezing chicken salad since the dressing can separate.
How to Serve Chicken Salad
Just like with a classic Tuna Salad, this chicken salad can be served as a side salad or as a main course:
- Over Mixed Greens – place your favorite greens such as arugula or mixed salad greens into a large bowl, top with the chicken salad, and serve.
- Lettuce Wraps – serving in lettuce cups is a great low-carb option for lunch.
- Croissant Sandwiches – Cut the croissants in half without cutting all the way through then fill it with the salad. It tastes like a bakery-quality sandwich.
- Crackers – pair with crunchy crackers for a quick snack. My favorites are Sourdough Crackers, or storebought Ritz or Wheat Thins.
- Pita Bread – we love to stuff a pita with chicken salad, it’s so simple and good.
I hope this creamy Chicken Salad gives you some great lunchtime inspiration. I’m convinced this will become your new favorite creamy chicken salad dressing – it’s easy and excellent.
Have you tried this easy chicken salad? I’d love to hear about any special twists or add-ins that you use.
Best Chicken Salad
Ingredients
Chicken Salad Ingredients:
- 1 lb cooked chicken breast meat, 4 cups diced*
- 2 cups seedless red grapes, halved
- 1 cup celery, (from 2-3 sticks celery), cut in half lengthwise then sliced
- 1/2 cup red onion, finely chopped (1/2 medium red onion)
- 1 cup pecans, toasted and coarsely chopped
Chicken Salad Dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream, or plain Greek yogurt
- 2 Tbsp lemon juice
- 2 Tbsp dill, finely chopped
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
Instructions
- Toast pecans on a dry skillet over medium/low heat and toast for 3-5 minutes, tossing frequently until golden and fragrant then transfer to a cutting board and coarsely chop and set aside to cool.
- Combine Salad Ingredients – In a large mixing bowl, combine diced chicken, halved grapes, sliced celery, chopped onion, and cooled pecans.
- Make the Dressing – In a small bowl, add all of the dressing ingredients and stir to combine.
- Add the dressing to the salad to taste and stir until the salad is evenly coated with dressing. Enjoy right away or cover and refrigerate for up to 3-4 days.
Notes
*Chicken Salad Variations
- Nuts – leave them out or try walnuts, almonds, or cashews.
- Fruit – instead of grapes, try diced apples, pears or dried fruit like cranberries or raisins.
- Onion – try sweet Vidalia onion, or chives for milder onion flavor.
- Celery – swap with green apple, bell pepper or seeded diced cucumber.
- Canned Chicken – it will work but you’ll have the best texture when using fresh, cooked chicken.
Nutrition Per Serving
Filed Under
More Easy Lunch Ideas
- Taco Salad
- Egg Salad
- Cheeseburger Sliders
- Reuben Sandwich
- Philly Cheesesteak
- Chickpea Salad
- Avocado Chicken Salad
- Sloppy Joes
Perfect! So fresh and healthy tasting! Just wondering if I can use this filler to make cut sandwiches for large party the night before the event (at 4pm the next day)?
I read that you say wait to serve. Just speaking for Moms with toddlers, I feel that it may not get done before party if I don’t do it the night ahead!
Hi Alison! I think that would be fine. But I’m not sure how the bread will hold up due to the moisture, it may become soggy.
Absolutely Love Your Recipes. I Like That You Had Many Options On Every Single Ingredients !! I Will Definitely Follow Your Other Recipes Well Written. Thanks, Doreen L.
Hi Doreen! That’s wonderful to hear. Thank you.
Also, just want to add that I will be decreasing the amount of dill since it can be overpowering and might taste weird to my family. I’m going to add just an 1/8 teaspoon instead of 2 tablespoons. That would be too much for us.
Hi Julie, fresh dill isn’t as overpowering as dried dill, but you can adjust to taste.
Making this today but I don’t have sour cream for the dressing. What can I use instead? I also don’t have Greek yogurt either. I also won’t be adding in red onions or any onions because I don’t like the taste. I hope it comes out well!
Hi Julie, the Greek yogurt would have been my suggestion. If you are looking for a non-creamy chicken salad, I think you would love our Chicken Avocado Salad instead.
Delicious! Refreshing meal in the heat of the (not yet) summer.
This has instantly become our favorite chicken salad. I totally agree, the celery adds such a nice crunch. Very Yummy!
I’m so glad you love it.
Very good! Love the sauce, all of the ingredients pair VERY well!!
Absolutely Delicious! I ate way more at one sitting than I needed to.
I’m so glad you enjoyed it!
Really liked this recipe but found 2 TBSP of dill overpowering and I love dill. Next time I will decrease the amount of dill adding a little at a time as it cannot be removed once its in this salad. Maybe the dill I bought was more potent. I also only use organic grapes when in season as they are highly sprayed with toxic chemicals. This recipe can also put put into a tortilla wrap and cut in half for an easy lunch. Super delicious!
Hi there, yes you may add it little at a time until you get your preferred taste. I can sometimes depend on the dill that you have. I think it’s a great idea to put it in a tortilla wrap!
Most delicious chicken salad I ever had. I’m saving this recipe for life. Thank you!!
I’m making this today and am really excited to see how it turns out! Question…I’m using boneless skinless chicken breast, what’s the best way to prepare it? Thank you
Hi Julie, Boneless skinless sautéed chicken breasts would work here. I hope you love it.
Made it just as the recipe stated except I didn’t have grapes so I used Craisins. So delicious!! It was a hit with my friends!!
Awesome salad! So very tasty. I’ve made so many recipes from your site. All I have to say to my husband is “This is from Natasha” and he’s a happy camper. He’s a picky eater, but always eats everything I make from Natasha’s Kitchen! Thanks for sharing your tasty treats.
Awww that makes me smile! Thank you for sharing that with us, it helps inspire me to do more content and recipes!
This recipe is easy and delicious. I did not add grapes, and I substituted walnuts for the pecans. If you want extra crunch, add the nuts just before serving.
Haven’t even made the salad yet but can hardly wait to do so. You asked if anyone knew how to slice grapes quickly and efficiently, plus you can use this method for cherry tomatoes too. Just place the grapes in between two plastic tub lids, similar to the cottage cheese or sour cream containers, and slice the grapes with a sharp knife between the lids. Works like a charm. Let me know if you tried it and please be careful not to nick your fingers.
That’s a great tip! Thank you so much for sharing that with me, Earlyne!
I made this last night with rotisserie chicken, Honeycrisp apples, pecans, celery and Vidalia onions. I also added two hard-boiled eggs. The dressing was great. Nice and light. The salad was a huge hit! Will definitely be a regular addition to our menu. Thank you, Natasha!
I’m so glad you loved it! Thank you for sharing.
This is the best chicken salad! I made it for a baby shower. It was delicious. Can’t wait to make it again!!!
Thank you, Connie! So glad to hear that you love this recipe!
This is absolutely delicious! However, I never saw a link for lemon squeezer… Please post a link to it!
Hi Kay! I’m so glad you loved it. You can select “Shop” from the menu above and you can find all of my favorite tools/items that I use linked in my Amazon affiliate shop.
I have tried many chicken salad recipies over the years. This is hands down the best one!!
I’m so glad you’re loving it, Jack!
It’s everything you said it is and more. I used apple as I didn’t have grapes and I served it in a lettuce cup. Absolutely delicious. The dressing is a winner too. Thanks for sharing.
You’re welcome, Carole! Super happy to know that you enjoyed it!