BEST Chicken Salad Recipe – Kristine’s Kitchen

My chicken salad recipe is fresh, flavorful and easy to make with grapes, celery and a simple creamy dressing. It makes the best chicken salad sandwiches!

Kristine, thank you so much for this recipe! I love chicken salad but wanted something without mayo. This is perfect thank you for sharing! This was delicious, my whole family enjoyed it!

Ashleym

Ingredient Notes & Variations

Here’s a look at what you’ll need for this chicken salad recipe, along with substitution options:

• Shredded or Chopped Cooked Chicken: You can use rotisserie chicken or leftover cooked chicken. When I don’t have leftover chicken I like to make quick Instant Pot shredded chicken to use in this recipe. I follow these steps for how to shred chicken easily. Or try my poached chicken recipe.
• Plain Greek Yogurt or Mayo: I always make this chicken salad with plain Greek yogurt. It’s thick and creamy, and it makes a great substitute for mayonnaise. You can use full fat, 2% or nonfat Greek yogurt. Of course, you can use mayo in this recipe if you prefer.
• Seasonings: I season this chicken salad with garlic powder, salt and black pepper. I find that you don’t need to add too much seasoning because there are lots of flavors going on in this chicken salad. You can also add a splash of lemon juice, a squeeze of Dijon mustard, or some chopped fresh herbs.
• Celery: I love the crunch that celery adds to this chicken salad.
• Nuts: Pecans, walnuts, and sliced almonds all work well in this recipe. If you have a few extra minutes, toasting the nuts in a skillet on the stove will add a lot of flavor.
• Grapes: Chicken salad with grapes is a classic and I love the sweetness that grapes add to this salad. You can also try mixing in chopped apple, dried cranberries or dried cherries.
• Red Onion: Sweet-spicy red onion adds flavor complexity.

Find the printable recipe with ingredient amounts below.

How to Make Chicken Salad

Plus, my best tips for making this recipe!

Make the dressing. I usually make the dressing in a large bowl and then add the other ingredients to that same bowl so that I have less dishes to wash. Stir together the plain Greek yogurt or mayonnaise, garlic powder, salt and pepper.

Add the rest of the ingredients and stir everything together. Taste the chicken salad and add more seasoning if needed.

Serve the chicken salad between slices of bread, in a croissant, on top of mixed greens, or as is!

Looking for more easy lunch ideas? Try my recipes for Egg Salad and Tuna Salad next!

Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛

BEST Chicken Salad

My chicken salad recipe has been a favorite ever since I first shared it way back in 2012! With grapes, celery, pecans and a simple creamy dressing, it’s easy to make and loaded with flavor. It’s the best way to use up leftover chicken!

Cook ModePrevent your screen from going dark

• ▢ ½ cup plain Greek yogurt, or mayonnaise
• ▢ ¼ teaspoon garlic powder, or to taste
• ▢ ¼ teaspoon salt, or to taste
• ▢ ¼ teaspoon black pepper, or to taste
• ▢ 2 cups cooked chicken, shredded or chopped
• ▢ ½ cup chopped celery
• ▢ ½ cup chopped pecans, or walnuts or sliced almonds, toasted if desired
• ▢ ½ cup quartered grapes*
• ▢ ¼ cup finely chopped red onion, optional
• ▢ bread, croissants or lettuce, for serving

• In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.

• Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.

• Taste and adjust seasonings as needed.

• Serve the chicken salad as a sandwich on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps.

• Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.
• Make Ahead: Store chicken salad in an airtight container in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).

Serving: 0.5cup, Calories: 195kcal, Carbohydrates: 4g, Protein: 22g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 60mg, Sodium: 151mg, Fiber: 1g, Sugar: 3g

Nutrition information is an estimate.

I originally shared this recipe in March 2012. Post updated December 2018, July 2023 and May 2025 with new photos and more helpful tips.

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