Chicken Salad
Tender chunks of poached chicken tossed with crunchy celery, sweet grapes, and a creamy, tangy dressing. This classic American deli favorite comes together in minutes and makes the perfect filling for sandwiches, wraps, or a light scoop over greens.
For 4 servings
- boil · ~15 min
Poach the chicken breasts.
1.Place chicken breasts in a medium saucepan and add enough water to cover by an inch.2.Add the bay leaf and whole black peppercorns to the water.3.Bring to a gentle simmer over medium heat, then reduce heat to low.4.Cook for 12–15 minutes until chicken is cooked through and no longer pink inside.5.Remove chicken, discard poaching liquid, and let cool to room temperature.TIPKeep the water at a gentle simmer, not a rolling boil — it keeps the chicken tender. - prep · ~3 min
Cube or shred the cooled chicken.
Once the chicken is cool enough to handle, cut it into bite-size cubes or shred with two forks. Transfer to a large mixing bowl.
- mix · ~2 min
Make the creamy dressing.
1.In a small bowl, combine mayonnaise, yogurt, dijon mustard, and lemon juice.2.Whisk together until smooth and well blended.3.Season with salt and black pepper. - mix · ~2 min
Combine salad ingredients.
1.To the bowl with the chicken, add diced celery, halved grapes, chopped red onion, and toasted pecans.2.Pour the dressing over the top and add fresh dill.3.Fold everything together gently until evenly coated.TIPFold gently to keep the chicken chunks intact and prevent the grapes from getting mushy. - rest · ~30 min
Chill before serving.
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on a bed of lettuce, in a sandwich, or with crackers.
TIPMake it a few hours ahead — it tastes even better the next day.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Poach the chicken at a gentle simmer, not a rolling boil, to keep it tender and moist.
- 2Let the chicken cool completely before shredding to avoid a mushy texture in the salad.
- 3Toast the pecans in a dry skillet for 2–3 minutes until fragrant to deepen their nutty flavor.
- 4Chill the salad for at least 30 minutes (or up to 24 hours) to let the flavors meld.
- 5Fold the dressing gently into the chicken and grapes to keep chunks intact and prevent mushiness.
- 6For a lighter dressing, swap half the mayo with Greek yogurt for tang and creaminess.
- 7If making ahead, add the toasted pecans just before serving to keep them crunchy.
Adapt it for your goals.
Low-Oil / Light
Replace the mayo with non-fat Greek yogurt and skip the pecans to cut fat and calories while keeping the creamy texture and tangy flavor.
High ProteinHigh-Protein
Add 2 tablespoons of plain Greek yogurt and 1 tablespoon of hemp seeds to boost protein content without changing the classic taste.
VeganVegan
Substitute chicken with firm tofu (pressed, cubed, and pan-seared) and use vegan mayo and yogurt — similar texture and protein profile.
Gluten FreeGluten-Free
This recipe is naturally gluten-free; just serve it on gluten-free bread, lettuce cups, or with rice crackers for a safe meal.
Nut FreeNut-Free
Replace toasted pecans with roasted sunflower seeds or pumpkin seeds to keep the crunch without nuts.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, lean protein that supports muscle repair and keeps you full longer.
Rich in Vitamin K
Celery is a good source of vitamin K, which plays a key role in blood clotting and bone health.
Antioxidant-Rich Grapes
Red grapes contain resveratrol and quercetin, antioxidants that help protect cells from damage.
Healthy Fats
Pecans offer heart-healthy monounsaturated fats and fiber, which can support cholesterol management.
Probiotic Boost
Greek yogurt adds live cultures that support gut health, along with extra protein and calcium.
Frequently asked questions
Yes — shred or dice rotisserie chicken and skip the poaching step. The salad will be equally delicious and faster to prepare.
