Chicken Salad Scoop (Print Version)

Creamy chicken blend with crisp celery, grapes, and fresh herbs for sandwiches or light meals.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded (about 2 large breasts)

→ Vegetables

02 - 1/2 cup celery, finely chopped
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup seedless grapes, halved (optional)

→ Dressing

05 - 1/2 cup mayonnaise
06 - 2 tablespoons plain Greek yogurt or sour cream
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped (optional)

# How-To Steps:

01 - In a large bowl, mix cooked chicken, celery, red onion, and grapes if using.
02 - Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper in a small bowl until smooth.
03 - Pour the dressing over the chicken mixture and fold gently to coat evenly.
04 - Fold in chopped parsley and dill carefully.
05 - Refrigerate for a minimum of 15 minutes before serving to allow flavors to meld.
06 - Present as a generous scoop on greens, in sandwiches, or alongside crackers.

# Expert Tips:

01 -
  • It comes together in fifteen minutes but tastes like you spent hours planning it.
  • The combination of mayo and Greek yogurt gives you creaminess without feeling heavy or overly indulgent.
  • You can serve it three different ways—in a sandwich, piled on greens, or eaten straight from the bowl with your favorite crackers—and it works brilliantly every time.
02 -
  • If your dressing is too thick after chilling, a splash of milk or another squeeze of lemon juice brings it back to the right consistency—don't add more mayo.
  • Make this no more than a day ahead or the celery becomes waterlogged and the herbs start to fade.
03 -
  • Chill your bowl before assembling if you have time—it keeps the salad at the right temperature longer and prevents the mayo from breaking.
  • If you're using store-bought rotisserie chicken, pat it dry before shredding to avoid excess moisture that will make the salad watery.

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