Best Ever Chicken Salad

Most places will offer you chicken salad that is either too wet with mayo, or too dry. This recipe will not fall victim to either of those fates. It has been made in my kitchen for years, taught to me by my stepmom. Every summer she would keep a bowl of it in the fridge. While visiting, I would eat it daily. That is the highest compliment I can give a recipe, and I still make it the same way.

What makes it work? The combination of tender shredded chicken, just enough mayonnaise to bind, halved grapes that burst with sweet juice, chopped walnuts for crunch, and a small but mighty spoonful of Dijon mustard that ca;;s the tune (but not too loudly). Five ingredients. \n\nTwo hours of chill time. Done.\n

Why This Chicken Salad Works

You’re right! There are many recipes for chicken salad out there. But many of them try to do too much. Celery, onion, pickles, herbs, hard-boiled eggs, apples – it becomes a bowl of every thing, rather than a bowl of chicken salad. This recipe is different. Because of their restraint, this recipe manages to taste better than the rest!

Dijon mustard is what really makes the salad special. It adds a low-level tang and a depth that also helps elevate the salad’s overall taste. Most people cannot pinpoint the source of the improvement, but they know the salad is somehow better than the basic version. Don’t ignore the dijon mustard, and don’t switch it out for plain yellow mustard – it’s a world apart flavor-wise.

The grapes do double duty. They add sweetness to counter the savory flavors of the chicken and mayo. They also help keep the texture from becoming monotonous. The crunch and creaminess are broken up by the surprise of a cold juicy grape half, which might even reset your palate. If you have only had chicken salad with celery, this will be a different experience – lighter, a little brighter, less heavy.

The walnuts don’t just provide crunch though, they also give a slight bitterness that counters the sweetness of the grapes. There’s a good tension here. If you avoid walnuts, you can sub in pecans — they’re the same shape, but a little bit less bitter, and also a touch sweeter. Almonds will work in a pinch, but they have a harder and less interesting texture than the others.

The range for the mayonnaise amount (1/3 to 1/2 cup) is due to the differences in the chicken. Freshly shredded rotisserie chicken can hold moisture differently than chicken you poached yourself and shredded while still warm. Begin with 1/3 cup, mix it up, and add more, by the tablespoon, until it looks right (coated, but not soupy).

What You Need to Know Before You Start

On the Chicken

For this salad, shredded chicken works best, as opposed to chopped chicken. Chopped chicken will have cleaner edges which won’t be able to hold onto the dressing as effectively. Because shredded chicken has more area and has an uneven structure, it’ll grasp the mayonnaise better and it’ll keep everything all together.

Three ways to get there:

• Rotisserie chicken: The fastest option. Pull the meat off while it is still warm, shred it with two forks, and you are done. About half of a standard rotisserie bird gives you 3 cups of meat.
• Slow cooker chicken: Place boneless, skinless chicken breasts in the slow cooker, add 1/2 cup chicken broth or water, cook on low for 4 hours. Once done, shred directly in the pot using a hand mixer on low for about 20 seconds. A basic hand mixer makes this effortless and the chicken comes out in perfect small shreds.
• Poached chicken: Cover chicken breasts with cold water, bring to a simmer (not a boil), cook for 15–18 minutes until cooked through. Let cool slightly before shredding.

Mix everything after your chicken has cooled down to at least room temperature. If you don’t, the warm chicken will melt some of the mayonnaise, and you will have an oily texture instead of creamy.

On the Grapes

Use red seedless grapes, cutting them in half lengthwise. Grapes, in general, are sweet, but red grapes are sweeter than green. They do better than green grapes because green grapes can get soft and mushy after sitting in the fridge for a couple days. Keep in mind that 10 grapes halved gives you 20 pieces. That’s the perfect won for 3 cups of chicken. You want grape in most bites but not in every single one.

On the Walnuts

It’s completely up to you if you want to buy walnut halves and chop them yourself, or if you want to buy walnut pieces that are already chopped. If you do decide to buy halves, just put some in a zip-top bag, seal it, and roll over it with a rolling pin. You’ll get some rough, uneven walnut pieces that will be more interesting than the uniform pieces from a food processor.

If you have five minutes to spare, you can toast the walnuts. Place them in a dry skillet over medium heat and stir them for about 3-4 minutes or until fragrant. When walnuts are toasted, the flavor is deepened and you won’t experience the raw and slightly bitter taste that can happen when they are uncooked. Make sure to let them cool before adding them to the salad.

On the Mayonnaise

Only use full-fat mayonnaise. If you want the recipe to taste the way it is supposed to taste, do not use reduced-fat mayo or Greek yogurt substitutions. Here, both Hellmann’s and Duke’s are equally good. If you want to do a lighter version, do a mix of half mayo and half plain full-fat Greek yogurt — the flavor remains clean, though the texture varies a bit.

Ingredients

• 3 cups cooked shredded chicken (from roughly 1.25 lbs raw boneless skinless chicken breast, or half a rotisserie chicken)
• 1/3 to 1/2 cup mayonnaise (full-fat; start with 1/3 and add more as needed)
• 10 seedless red grapes, cut in half (about 2/3 cup halved)
• 2/3 cup chopped walnuts (toasted if you have time)
• 2 teaspoons Dijon mustard
• Salt and black pepper to taste

You can serve butter lettuce leaves, croissants, Triscuit crackers, wheat crackers, or toasted sourdough.

How to Make It

Step 1: Prepare the Chicken

Prepare your chicken in the way you prefer (for example, use rotisserie, slow cooker, or poached methods as described above) and allow it to cool to room temperature. Chicken that is still warm won’t blend well with the cold mayonnaise and will impact the texture negatively.

Step 2: Mix the Dressing

In a big glass mixing bowl, combine 1/3 cup of mayonnaise and 2 teaspoons of Dijon mustard, and mix until they are smooth. You will then want to do a taste test. It should be creamy with only a slight tang. This is your base.

Step 3: Combine Everything

Place shredded chicken into the bowl and give it a toss to coat. Then, add the halved grapes and the chopped walnuts. Gently stir everything together so that you mix it without breaking down the halved grapes or compacting the chicken. Check the consistency; if it seems dry or the chicken is not fully coated, add more mayonnaise one tablespoon at a time.

Step 4: Season and Chill

Start with 1/4 teaspoon of salt and pepper, and remember to taste as you go. Depending on the cook method used for the chicken, the level of penetration of salt can vary. For example, rotisserie chicken is typically pre salted, so go on the low side of seasoning. Once this is done, and without mixing the ingredients, cover the bowl and place it in the fridge for a minimum of 2 hours. The resting period is *NOT* optional, because it allows the chicken to soak up the dressing, and also allows the various ingredients to mingle.

Step 5: Serve

For best flavor, serve cold. The salad is great with a croissant because the buttery, flaky pastry goes well with the creamy salad. Using salad with Triscuits is another great idea. Butter lettuce cups are a lighter, lower carb option that are good for lunches.

Tips for the Best Results

Chill Time Is Non-Negotiable

Two hours is the minimum time this can sit. If you can give it 4 hours, that is definitely better. Best case scenario is to let this sit overnight. Day 2 salads definitely taste better than freshly mixed ones. The chicken gets a little softer, the mustard flavor calms down and distributes evenly and the grape juice blends with the dressing and makes the whole salad more cohesive. If you are making this for guests, make it the night before. You will definitely thank yourself.

Use a Sharp Knife for the Grapes

A dull knife won’t cut the grapes, instead the knife will smash the grapes which will result in you losing a lot of the grape juice on the cutting board instead of in the salad. On the other hand, a sharp chef’s knife will cut the grapes in half in an instant. When cutting grapes, make sure to cut them lengthwise instead of cutting them crosswise. Lengthwise cut grapes will hold together better in the salad compared to crosswise cut grapes.

Do Not Over-Mix

Mix the salad only until all the ingredients are coated. If you stir too aggressively, the grapes will get shredded and turn the dressing pink and watery. The chicken will get paste-like. Instead of ending up with a uniform mash, you want clear, separate pieces of each ingredient.

Taste Before Serving, Not Just Before Chilling

Chilling temperatures dull flavors. A salad that tastes perfectly seasoned at room temperature will taste a bit underseasoned straight from the fridge. If you’re adding the dressing, do so as close to serving as possible. To make it taste even better, do a final taste check and maybe a pinch more salt. Final touches make a real difference.

Scale It Up

This recipe is easy to double or triple. For a party or potluck, you can make a triple batch the night before and keep it in a large covered container. It holds in the fridge and is better the longer it sits. Just keep it cold and do not leave chicken salad out at room temperature for more than two hours.

Serving Ideas

A classic option is a croissant sandwich. Take a big bakery croissant, slice it in half, add a big scoop of chicken salad, and if you have some, a leaf or two of butter lettuce. That is a truly great lunch. But there are other great choices:

• On Triscuits or wheat crackers: Serves well as a scoop-and-eat snack or appetizer. Triscuits specifically have a texture that holds up under the weight of the salad without getting soggy immediately.
• In butter lettuce cups: Fresh, light, and works for people avoiding bread. Spoon into the cup of a butter lettuce leaf and eat it like a taco.
• On toasted sourdough: Toast the bread well so it does not get soggy from the dressing. Open-faced works well here.
• As a stuffed tomato: Core a large beefsteak tomato and fill it with chicken salad. Good for a summer lunch presentation.
• On top of a green salad: A scoop on top of mixed greens with a light vinaigrette makes a full meal.

How to Store It

Use an airtight container to keep chicken salad in your fridge. Glass containers with tight-fitting lids are the best because they are odorless, and they are clear to see what is inside. Don’t keep chicken salad chicken in a mixing bowl with plastic wrap covering it. That will not seal as tightly, and the chicken salad will pick up odors from the fridge.

It can be kept for 3 days. On day 4 the grapes start to break down and the texture gets watery. The honest answer is if you have any left after day 3, you did not make enough.

Do not freeze chicken salad. When frozen and thawed, the mayonnaise breaks, and the grapes turn to mush. It does not work.

Variations Worth Trying

Swap the Nuts

Pecans make an excellent substitute for walnuts. They have a similar texture but are a bit sweeter and don’t have as much of a bitter taste. Also, toasted and slivered almonds can be a substitute. However, they are a bit crunchier and give a more uniform texture. Don’t use cashews for this one, as they will soften too quickly and will not provide the desired texture.

Add Fresh Herbs

A tablespoon of freshly chopped tarragon is a traditional match with chicken salad. It gives the salad a slight hint of anise which goes well with the Dijon. Chives are a fresher option. If you find tarragon too overpowering, chives would be a good substitute. It is better to add herbs right before you serve the salad than during the mixing, as they will hold their color and flavor better that way.

Make It Lighter

Substitute half of the mayonnaise for plain full-fat Greek yogurt. The consistency is a tad thinner, and the yogurt gives a nice tangy flavor that blends nicely with the Dijon. Avoid using non-fat yogurt, as it is too thin and too watery.

Add Dried Cranberries

Replacing some grapes with a quarter cup of dried cranberries adds a chewy texture to the dish as well as a bold sweetness. It is a popular choice for holiday parties s`, particularly on croissants.

Frequently Asked Questions

Can I use canned chicken?

Yes, but the texture will be quite a bit different. Canned chicken is more fine and uniform than hand-shredded chicken, and the taste is milder. If canned chicken is all you have, drain it really well and press it with paper towels to soak up as much moisture as you can before mixing it in, as too much moisture will make the salad watery. The end result is not the same as using fresh chicken, but it is acceptable.

Can I make this ahead for a party?

Absolutely! Make the salad ahead of time, and put it in the fridge to chill. It will be even more delicious the next day. When serving, make sure to keep it cold. If it is going on the table, take it out right before guests arrive (about 15 minutes). Please don’t have chicken salad out at room temperature for more than 2 hours.

My salad looks too dry after chilling. What happened?

It is usual for chicken to soak up the dressing while it is chilling in the fridge. If once chilled the salad appears to be too dry, add another tablespoon of mayo before tasting. This is a good example of why it is a good practice to reserve and hold back some of the mayo from you initial salad mix as you can always add some before you serve it.

Can I add celery?

While it’s your choice to do what you like for your own personal preference, the recipe is built to be made without it, as the walnuts give a crunch just as celery would, and the grapes give the freshness. If you want to add celery, use one stalk, diced small, and reduce the walnuts slightly. Just know the flavor profile shifts — celery adds a vegetal note that competes with the cleaner fruit-and-nut combo in the original.

How long does it keep?

Grapes will last about three days in the refrigerator in a tightly sealed container. After that, they start breaking down and the texture becomes watery. Use your own judgement. If it smells bad or the texture changes a lot, throw it away.

Can I use a different mustard?

Of the mustards, choose Dijon. Yellow mustard has a sharper, more acidic flavor profile that is more aggressive and will stand out in a way that Dijon will not. Whole-grain mustard is a substitute and will give a more rustic texture. Honey mustard is too sweet of a flavor because the grapes provide sweet flavors. If you have it, stick with Dijon.

What is the best bread for a chicken salad sandwich?

A croissant from the bakery would be the perfect accompaniment — it’s buttery and layered and will go with the salad as opposed to competing with it. For a more filling sandwich, a sourdough or brioche bun that has been lightly toasted works nicely. Please do not use super soft sandwich bread, as it becomes soggy and the moisture filling and bread combo will not be pleasant to eat.

More Recipes You’ll Like

If you enjoyed this chicken salad recipe, you might like these other recipes as well:

• Classic Egg Salad — same simple approach, different protein, equally good on crackers or bread
• Tuna Pasta Salad — a heartier option that works as a full meal
• Slow Cooker Pulled Chicken — if you are already firing up the slow cooker for the chicken, this is what to do with the rest of it

Did you try this recipe? Comment below and tell me if you served it on croissants or crackers and how it went!