BEST Chicken Salad
A classic, creamy chicken salad with grapes, celery, and a tangy mayo-sour cream dressing.
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.
Equipment
- Large Mixing Bowl
- Medium Bowl
- Cutting Board
- Chef’s knife
- Measuring Cups and Spoons
- Spoon or Spatula
Notes
- Use freshly cooked and chilled chicken for best texture.
- Grapes add sweetness; halving them prevents large bites.
- To toast nuts, warm them in a dry skillet until fragrant.
- Adjust salt and sugar to taste.