Description
A no-cook, tangy, and refreshing chicken salad with a Dijon-lime dressing, crisp celery, and seedless grapes. Quick to assemble and adaptable for varying tastes, this American classic offers a satisfying blend of textures and flavors. Ideal for picnics, weeknight meals, or leftover transformations.
Ingredients
1 1/2 cups cooked chicken breast, shredded (1 1/4 lb cooked)
3/4 cup mayonnaise (or 1/4 cup regular mayonnaise + 1/2 cup plain Greek yogurt)
1/2 cup diced celery (1 large stalk)
1/2 cup chopped scallions (3 medium or substitute 1/2 cup red onion)
1/2 cup seedless red grapes, halved
2 tbsp fresh lemon juice (1/2 medium lemon)
1/4 cup chopped dill (4 sprigs, or substitute parsley)
1 1/2 tsp Dijon mustard
1/2 tsp celery seeds (or substitute poppy seeds)
1 tsp kosher salt
1/2 tsp ground black pepper
Instructions
Dice celery and halved grapes into a large bowl
Chop dill and add to the bowl
Zest and juice 1/2 lemon
Whisk mayonnaise, Dijon mustard, celery seeds, salt, and pepper into a dressing
Fold dressing into chicken and celery mixture
Stir in scallions and grapes until evenly combined
Taste and adjust seasoning if needed
Serve or chill briefly before refrigerating for up to 3 days
Notes
Swap grapes for 1/2 cup diced apple for a different crunch
Adjust mayo to Greek yogurt mix for lighter option
Add a finger of lemon zest for extra brightness
Frozen pre-cooked chicken can speed up prep when defrosted
Avoid over-mixing to preserve texture
- Prep Time: 15
- Category: DINNER
- Method: Combining/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 300
- Sugar: 7g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg