Chicken Salad Scoop (Printable Version)

Creamy chicken mixed with celery, grapes, and herbs for a fresh, delightful scoop.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded (approximately 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 for sweetness)

→ 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)

# Directions:

01 - In a large bowl, combine the cooked chicken, celery, red onion, and grapes if using.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken mixture and gently fold until evenly coated.
04 - Fold in chopped parsley and dill, if desired.
05 - Refrigerate the mixture for at least 15 minutes to allow flavors to meld.
06 - Serve as a generous scoop on greens, in sandwiches, or alongside crackers.

# Expert Tips:

01 -
  • It comes together in under 20 minutes and tastes like you spent way more effort than you actually did.
  • Creamy without feeling heavy, especially when you use Greek yogurt to balance the mayo.
  • Works as a sandwich filling, a scoop over greens, or even straight from the bowl as a protein-packed snack.
02 -
  • If your chicken is still warm, the entire salad will be warm, and warm chicken salad tastes like a disappointment waiting to happen; always chill your chicken first.
  • Don't chop your vegetables too small or they'll disappear into the dressing; aim for pieces you can actually see and bite into.
03 -
  • If you're making this with store-bought rotisserie chicken, shred it carefully because the meat can be unevenly cooked in places, and you want to avoid any tough bits.
  • Always taste the dressing on its own before mixing it in—it's easier to adjust seasoning now than to rescue the whole batch later.

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