Chicken Salad Scoop

There's something wonderfully unpretentious about chicken salad. I first made this version on a Tuesday afternoon when a friend called asking if I could pull together lunch for a surprise gathering. I had some leftover roasted chicken in the fridge, a bunch of celery going soft, and about thirty minutes to prove I wasn't completely hopeless in the kitchen. The creamy dressing came together so effortlessly that I almost didn't believe how good it tasted—tangy from the mustard, bright from the lemon, with just enough richness to make it feel like actual restaurant food.

I've made this for lazy Sunday lunches, packed it into containers for the work week, and even brought it to potlucks where it somehow became the thing people actually talked about. There's no stress involved, which might be why I keep coming back to it. It's become the recipe I suggest to friends who say they want to cook but feel intimidated by fancy techniques.

Ingredients

• Cooked chicken breast: Use two large breasts cooked however you prefer—poached, roasted, or rotisserie from the grocery store. The key is keeping it tender and not overdrying it in the cooking process.
• Celery: This provides the crunch that keeps the salad interesting and prevents it from being purely creamy texture.
• Red onion: The color matters here visually, and red onion adds a subtle bite that white onion would soften too much as it sits.
• Seedless grapes: Halve them so they distribute evenly—they add sweetness and little bursts of juice that keep things lively.
• Mayonnaise and Greek yogurt: The combo is intentional; Greek yogurt brightens the heaviness of mayo while keeping everything silky.
• Dijon mustard: This isn't about spice—it's about flavor depth and preventing the dressing from tasting one-dimensional.
• Lemon juice: More important than you'd think; it balances all the richness and keeps the salad feeling fresh rather than heavy.
• Fresh parsley and dill: These finish the dish with personality and remind you that fresh herbs change everything about how food tastes.

Instructions

Gather your chicken and vegetables:

Dice your cooled chicken into bite-sized pieces—not too small or they'll disappear, not too chunky or they'll be awkward to eat. Finely chop the celery and red onion so they distribute throughout the salad and stay tender after chilling.

Whisk the dressing:

In a small bowl, combine mayo, Greek yogurt, mustard, and lemon juice, stirring until completely smooth. This step matters; lumpy dressing won't coat everything evenly.

Combine everything gently:

Pour the dressing over the chicken and vegetables, then fold everything together with a spatula. Gentle is the operative word here—you're trying to coat everything without breaking up the chicken.

Fold in the fresh herbs:

Add parsley and dill last so they stay bright green and flavorful rather than getting bruised by early mixing.

Let it chill:

Fifteen minutes in the fridge allows the flavors to meld and gives the vegetables time to soften slightly. This is when it tastes best.

Bookmark

I realized somewhere along the way that this salad became my go-to when I wanted to prove to myself that I could put a proper lunch on the table without exhausting myself in the process. It's one of those dishes that bridges the gap between weeknight ease and something actually worth eating.

Serving Ideas That Actually Work

The beauty of this salad is its flexibility. Pile it generous on a bed of mixed greens with a few cherry tomatoes and you have lunch. Spread it on good bread—a croissant, sourdough, whatever you have—and you have a sandwich that satisfies. I've also scooped it into butter lettuce leaves for days when I wanted something lighter, and the salad takes to that format beautifully.

When You Want to Change It Up

This salad is a canvas if you want it to be. Chopped apples add tartness and crunch; walnuts bring earthiness; sliced almonds keep things delicate. I've added crispy bacon when I had it on hand and fresh tarragon when I was feeling fancy. The base is solid enough to handle improvisation without losing its essential character.

Wine Pairing and Final Thoughts

If you're serving this for company with a glass of wine, reach for something crisp and unoaked—a Sauvignon Blanc or Pinot Grigio will cut through the richness of the dressing and refresh your palate between bites. This isn't a complicated dish, but it teaches an important lesson about how restraint and simple ingredients, when combined with care, create something that feels complete.

• Always taste before serving and adjust lemon juice or salt if needed—everyone's palate is slightly different.
• Keep the salad cold from the moment it comes out of the fridge; warm chicken salad loses something essential.
• If you make this regularly, keep good mayo on hand because it's genuinely the difference between forgettable and crave-able.

Bookmark

This is one of those recipes that lives in the background of your cooking life, always there when you need something satisfying without the drama. It's become reliable in a way that feels like a small gift.

Recipe FAQs

→ What type of chicken works best?

Use cooked chicken breast, either shredded or diced, for a tender and lean base.

→ Can I substitute any dressing ingredients?

Greek yogurt can replace mayonnaise for a lighter texture, maintaining creaminess and tang.

→ What are good additional mix-ins?

Chopped apples, walnuts, or sliced almonds add crunch and subtle sweetness.

→ How long should the mixture chill?

Chill at least 15 minutes to allow flavors to fully blend and develop.

→ What dishes pair well with this salad scoop?

Great for sandwiches, lettuce wraps, or served on a bed of fresh greens with crackers.