There are chicken salads, and then there’s the one you reach for when you want something reliably comforting, bright with texture, and endlessly adaptable. This BEST Chicken Salad is creamy without being heavy, speckled with bright pops of red grape, and finished with a gentle herb-and-spice lift. It’s made with two large boneless, skinless chicken breasts cooked gently in lightly salted water and chilled before dicing—this method keeps the meat tender and perfectly shreddable without drying it out. For the best texture, avoid canned chicken; fresh cooked breasts yield the most satisfying bite.

Why this is the BEST Chicken Salad

Simple swaps and smart technique make all the difference. Instead of mayo-only, a combination of mayonnaise and sour cream keeps the dressing silky but lighter. Lemon juice and a teaspoon of mustard add lift and a touch of tang, while dried dill, onion and garlic powders layer in savory depth. Seedless red grapes bring sweetness and moisture, celery adds a necessary crunch, and toasted nuts are optional for an extra textural contrast. Green onions and fresh parsley give it that garden-fresh finish.

Ingredients

2 large boneless, skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups (for the best texture, avoid canned chicken)
1 cup chopped celery
1 1/2 cups halved seedless red grapes
2 tablespoons toasted sliced almonds or toasted chopped pecans, optional for some crunch
3 green onions, chopped
1 cup mayonnaise (for a healthier choice use Avocado Oil Mayonnaise)
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon prepared yellow mustard
2 tablespoons chopped fresh parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Tools and prep notes

Medium pot for poaching chicken
Mixing bowls (one for the dressing, one for the salad)
Sharp knife and cutting board
Measuring spoons and cups
Spatula or large spoon for stirring
Optional: skillet or oven for toasting nuts if you prefer them warm

Make-ahead and serving ideas

This chicken salad keeps beautifully for up to 3 days refrigerated in an airtight container. The flavors meld over time, and chilling improves the texture. Serve spooned into crisp lettuce cups, piled onto toasted whole-grain bread for a sandwich, heaped on a bed of mixed greens, or scooped into a pita pocket. If you plan to make sandwiches, consider leaving some dressing aside to brush the bread so it doesn’t get soggy.

Taste and texture tips

For the juiciest chicken, place the breasts in cold, lightly salted water, bring to a gentle simmer, then remove from heat and let rest covered for a few minutes before chilling. This prevents overcooking and produces tender, evenly cooked breast meat.
Chill the cooked chicken completely before dicing: warm meat releases moisture and can make the salad watery.
Halve the grapes for an even distribution of sweetness and to keep large sections from dominating a single bite.
If you prefer a creamier version, increase the mayonnaise by up to 1/4 cup. If you want lighter, use the avocado oil mayonnaise listed or reduce mayo slightly and increase sour cream.
To add brightness, a little extra lemon juice can be stirred in just before serving.

Step-by-step: Rewritten recipe directions

Prepare the chicken:
1. Place 2 large boneless, skinless chicken breasts in a medium pot and cover with cold water by about an inch. Add a pinch of salt to lightly season the water.
2. Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat so the water stays just below a boil and cook until the thickest part of the breasts reaches an internal temperature of 160–165°F (about 12–18 minutes, depending on size).
3. Remove the pot from the heat, cover it, and let the chicken rest in the hot water for 5 minutes to finish cooking gently. Then transfer the breasts to a plate and refrigerate until completely chilled.
4. Once chilled, dice the chicken into bite-sized pieces; you should have about 4 cups. Place the diced chicken in a large mixing bowl.
Prep the mix-ins:
1. Chop 1 cup of celery into small pieces and add to the bowl with the chicken.
2. Slice 1 1/2 cups of seedless red grapes in half and add them to the bowl.
3. Chop 3 green onions and 2 tablespoons of fresh parsley, and add both to the bowl.
4. If using nuts, toast 2 tablespoons of sliced almonds or chopped pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (about 3–5 minutes). Let cool, then add to the bowl. If you prefer, toast in a 350°F oven for 5–7 minutes, stirring once, then cool before adding.
Make the dressing:
1. In a separate medium bowl, combine 1 cup mayonnaise and 1/2 cup sour cream, stirring until smooth.
2. Add 1 tablespoon lemon juice and 1 teaspoon prepared yellow mustard to the mayo mixture and whisk to combine.
3. Stir in the dry seasonings: 1/2 teaspoon dried dill weed, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk well so the sugar and salt dissolve evenly.
4. Taste the dressing and adjust if desired—add a touch more lemon for brightness or a pinch more salt if needed.
Assemble the salad:
1. Pour the dressing over the chicken and mix-ins in the large bowl.
2. Fold gently with a spatula or large spoon until all ingredients are evenly coated. Use careful strokes to keep the grapes from crushing but ensure everything is well combined.
3. Scrape down the sides of the bowl and taste. Adjust seasoning if necessary—add a little more salt, pepper, or lemon juice to suit your preference.
Chill and serve:
1. Cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors meld; chilling for 2 hours yields deeper flavor.
2. Give the salad a final gentle stir before serving. Spoon into sandwiches, onto greens, or into lettuce cups. If using bread, consider brushing it with a little extra dressing or butter to protect from sogginess.

Variations and add-ins

Fruit-forward: Add 1/2 cup finely chopped apple or a few dried cranberries for extra sweetness and chew.
Herb-forward: Swap the dried dill for 2 tablespoons fresh dill if you prefer fresher herbal notes; reduce the parsley by half in that case.
Extra crunch: Add 1/2 cup finely chopped cucumber or substitute half the celery with finely chopped carrot for a sweeter crunch.
Spice it up: Stir in 1/4 teaspoon cayenne or a pinch of crushed red pepper for heat.
Low-fat: Use a lighter mayonnaise and low-fat sour cream and increase lemon juice to keep brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the fresh ingredients and dressing, the salad is best within the first 48 hours; after that the texture can change as the grapes and celery release moisture. If the salad seems dry when you reheat or serve leftovers, stir in a tablespoon of mayonnaise or a squeeze of lemon to refresh the texture.

Final notes

This BEST Chicken Salad strikes a balance between creamy and bright, sweet and savory. It’s intentionally forgiving, so you can tweak small elements to match your pantry or preference while keeping the balance of textures that make it so satisfying. Make it for a picnic, bring it to a potluck, or tuck it into lunches for easy weeknight meals—the recipe scales well and holds beautifully for a few days, making it a kitchen staple you’ll turn to again and again.

Print Recipe Save it for later

BEST Chicken Salad

A classic, creamy chicken salad with grapes, celery, and a tangy mayo-sour cream dressing.

Prep Time15

Total Time4 15

Servings: 8 servings

Ingredients

2 large boneless skinless chicken breasts cooked in lightly salted water, chilled and diced (about 4 cups); avoid canned chicken for best texture
1 cup celery chopped
1 1/2 cups seedless red grapes halved
2 tablespoons toasted sliced almonds or toasted chopped pecans optional
3 green onions chopped
1 cup mayonnaise for a healthier choice use avocado oil mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon prepared yellow mustard
2 tablespoons fresh parsley chopped
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

Place the diced, chilled chicken in a large mixing bowl with the chopped celery, halved grapes, and chopped green onions.
In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, chopped parsley, dried dill, onion powder, garlic powder, sugar, salt, and black pepper until smooth.
Pour the dressing over the chicken mixture and fold gently until everything is evenly coated; stir in toasted almonds or pecans if using.
Cover the bowl and chill in the refrigerator for at least 4 hours to allow flavors to meld before serving.
Serve on sandwiches, croissants, or in wraps with lettuce, or on a bed of lettuce with tomato and avocado for a low-carb option.