Best-Ever Chicken Salad Recipe

Dive into your new go-to lunch favorite with this Best-Ever Chicken Salad, a recipe that has everything you want in a chicken salad: tender, flavorful chunks of chicken, sweet grapes, crunchy celery, toasted almonds, and a creamy herbed dressing that perfectly brings it all together. Each bite is a celebration of savory, tangy, and refreshing flavors, made even more satisfying by the way all the colors pop on your plate. Whether you pile it on a bed of greens or tuck it into your favorite bread, this Best-Ever Chicken Salad is every bit as impressive as its name promises.

Ingredients You’ll Need

The beauty of this Best-Ever Chicken Salad is how a handful of everyday ingredients work together to create something extraordinary. Each element brings its own spark of flavor, texture, or vibrancy to the bowl, so don’t skip the details!

• Chicken (4 lbs bone-in, skin-on thighs and breasts): Roasting the chicken on the bone with skin keeps it extra juicy while adding rich flavor.
• Olive oil (2 tbsp): Helps the chicken roast up golden and keeps it moist.
• Grapes (1 cup, seedless, halved): A mix of red and green grapes adds sweet juiciness and dazzling color.
• Almonds (1 cup, thinly sliced): For irresistible crunch and a lovely nutty note.
• Celery (2 stalks, finely diced): Essential for that classic, crisp texture.
• Scallions (3, thinly sliced): They add mild onion flavor without overpowering the salad.
• Dill (2 tbsp, fresh, chopped): Brings bright, herby freshness that sets this salad apart.
• Parsley (1 tbsp, fresh, chopped): Adds a verdant note and a subtle peppery taste.
• Mayonnaise (1 cup): The creamy backbone that marries all the flavors together.
• Lemon juice (from 1 lemon): Provides zip and brightness that keeps things light.
• Dijon mustard (1 tbsp): A punch of tang and complexity to the creamy dressing.
• Kosher salt (1 tsp; start with 1/2 tsp): Brings out all the flavors—taste and adjust as you mix.
• Freshly ground pepper: For just the right peppery bite—add as much as you like!

How to Make Best-Ever Chicken Salad

Step 1: Roast the Chicken

Preheat your oven to 350°F. Place your chicken pieces on a large baking sheet or roasting pan and rub them all over with olive oil. Season generously with salt and freshly ground pepper. Roasting bone-in, skin-on chicken ensures every bite is loaded with juiciness, setting the stage for a salad that’s anything but dry.

Step 2: Let the Chicken Cool and Shred

After roasting for 45 to 55 minutes (until the internal temp hits 165°F), take your chicken out and let it rest. Once it’s cool enough to handle, remove the crispy skin and pull the meat from the bones. Give it a rough chop—some larger chunks give the Best-Ever Chicken Salad those irresistible hearty bites.

Step 3: Prepare Your Salad Base

In your biggest mixing bowl, combine the chopped chicken, halved grapes, sliced almonds, diced celery, scallions, dill, and parsley. This is where color and texture really come alive; toss gently so every bite is packed with a bit of everything.

Step 4: Mix the Creamy Dressing

In a separate bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, a half teaspoon of kosher salt (add more to taste later), and several cracks of pepper. The salty, creamy dressing with its bright citrus punch makes every other ingredient sing.

Step 5: Bring It All Together

Pour the creamy dressing over the chicken mixture and use a spatula or big spoon to fold everything together until thoroughly coated. Stir gently to keep those beautiful chicken pieces intact—this is what makes it a truly Best-Ever Chicken Salad.

Step 6: Chill to Perfection

Cover your bowl with plastic wrap and let it chill in the refrigerator for at least an hour. While it may be hard to wait, this time lets all the flavors meld so your Best-Ever Chicken Salad tastes like it’s straight from a gourmet deli.

Step 7: Serve and Savor

When ready, give the salad a quick toss, taste again for salt and pepper, and pile it high onto a bed of greens or onto your favorite bread with fresh toppings. The result is creamy, crunchy, sweet, and simply out of this world!

How to Serve Best-Ever Chicken Salad

Garnishes

For a final flourish, sprinkle extra fresh dill or parsley over the top—nothing brightens up a chicken salad presentation like a handful of verdant herbs. Add a twist of black pepper, a squeeze of fresh lemon, or a shower of toasted almonds for that perfect finishing touch. Sliced avocado and vibrant cherry tomatoes also make beautiful and flavorful companions.

Side Dishes

Pair your Best-Ever Chicken Salad with a light side—think crisp cucumber salad, a juicy fruit platter, or a simple soup like chilled gazpacho or a classic tomato. A basket of crusty bread or a few buttery crackers can turn this into a complete, cozy meal.

Creative Ways to Present

Let your imagination run wild! Spoon your salad onto endive leaves for elegant hors d’oeuvres, stuff it into crunchy pita pockets, or make lettuce wraps for a low-carb option. For a charming picnic twist, scoop it into mason jars layered with greens—portable, adorable, and undeniably delicious.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Best-Ever Chicken Salad in an airtight container in the fridge. It will stay fresh for three to four days, and you might even find the flavor deepens after a night’s rest. If the salad seems a bit dry after sitting, stir in a spoonful of mayo or a spritz of lemon juice to revive that perfect creaminess.

Freezing

While you might be tempted to freeze extra portions, dairy-based dressings and fresh herbs tend not to hold up well in the freezer. The texture can turn watery and the herbs may lose their punch. For best results, enjoy this salad fresh from the fridge.

Reheating

Chicken salad is best served cold or at room temperature. If you’ve just pulled it from the fridge, let it sit out for about 10–15 minutes before serving for the most flavor and best texture. There’s no need—and really no benefit—to reheating this dish.

FAQs

Can I use pre-cooked or rotisserie chicken for the Best-Ever Chicken Salad?

Absolutely! If you’re short on time, using rotisserie chicken or any leftover cooked chicken is a great shortcut. Just make sure to remove the skin and shred the meat for that same juicy bite.

What’s the best way to toast the almonds?

Spread the sliced almonds on a baking sheet and pop them in a 350°F oven for about 5–8 minutes, stirring once or twice. Watch them closely—they toast fast and go from golden to burnt in a flash!

How can I make this Best-Ever Chicken Salad lighter?

Swap half (or all) of the mayo for Greek yogurt for a tangy, lighter dressing. You’ll get plenty of creaminess and a protein boost, and the flavor is still wonderfully satisfying.

Is there a substitute for grapes?

Try diced apples or dried cranberries for a different sweet bite, or even chopped ripe mango if you’re feeling adventurous. Both work beautifully and add their own unique flair to the Best-Ever Chicken Salad.

Can I make this chicken salad nut-free?

Definitely! Simply omit the almonds or replace them with toasted pumpkin or sunflower seeds for a delicious crunch that’s safe for those avoiding nuts.

Final Thoughts

If you’re searching for the kind of recipe that becomes a beloved staple, this Best-Ever Chicken Salad is it. Every element, from the juicy roasted chicken to the creamy, herby dressing, has been chosen to wow your taste buds. Give it a try, share it with friends or family, and let this salad brighten up your week!

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