There’s something about a creamy chicken salad that just hits the spot! I love serving it stuffed in a croissant, piled onto crackers, or scooped straight from the bowl – either way, my recipe is packed with flavor, texture, and pure deliciousness.
Why I make chicken salad this way
- Perfectly creamy & tangy – A mayo and Greek yogurt dressing keeps it rich but balanced, with a pop of lemon and Dijon.
- Crunchy, sweet & savory – Apples, grapes, celery, and pecans make every bite interesting.
- Meal-prep friendly – Make it ahead and enjoy for days!
Printable recipe
Ingredients
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream (OR Greek yogurt)
- 1 teaspoon Dijon mustard
- 1 lemon (juice only; about 2-3 tablespoons)
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
For the salad:
- ½ cup pecans (roughly chopped)
- ½ cup dried cranberries (optional (adds flavor, texture and sweetness))
- 4 cups cooked chicken breast (diced into ½-inch cubes (about 1.5 pounds or 2-3 large chicken breasts; or 1 rotisserie chicken))
- 1 cup seedless red grapes (halved or large ones quartered (about ⅓ pound))
- 1 medium green apple (cored and diced into ¼ inch pieces (about 1 cup))
- 2 sticks celery (finely diced (about ⅛-1/4 inch) (about 1 cup))
- ½ medium red onion (finely diced (about ½ cup))
- 2 tablespoons green onion (finely chopped)
Instructions
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, dill, parsley, salt, and black pepper until smooth and well combined.½ cup mayonnaise, ½ cup sour cream, 1 teaspoon Dijon mustard, 1 lemon, 1 tablespoon finely chopped dill, 1 tablespoon finely chopped parsley, ½ teaspoon salt, ½ teaspoon freshly ground black pepper
- Toast the pecans: In a dry skillet over medium heat, toast the chopped pecans for about 2-3 minutes, stirring frequently, until they are fragrant and lightly golden. Remove from heat and let them cool.½ cup pecans
- Assemble the salad: In a large mixing bowl, combine the dried cranberries, diced chicken, grapes, apple, celery, red onion, green onion, and toasted pecans. Gradually stir in the dressing, making sure everything is coated and the salad is creamy.½ cup dried cranberries, 4 cups cooked chicken breast, 1 cup seedless red grapes, 1 medium green apple, 2 sticks celery, ½ medium red onion, 2 tablespoons green onion
- Chill & serve: Cover and refrigerate for at least 30 minutes to let the flavors meld. Taste and adjust seasoning if needed. Serve chilled on lettuce wraps, croissants, sandwich bread, or with crackers.
Tips for success
- Shred or dice? – Shredded chicken makes it ultra-creamy, while diced gives a chunkier bite—your call! I like either way, but probably do shredded more for sandwich fillings, diced for eating the salad with a fork.
- Toast the pecans – It takes a few minutes but makes all the difference in flavor!
- Let it chill – It tastes way better after 30 minutes in the fridge if you ask me. It’s definitely worth the wait!
- Too thick? – Sometimes I need to a splash of milk or an extra squeeze of lemon juice to loosen it up – all depends on the exact brands and how juicy your chicken/produce is.
- Serving: I love chicken salad in a buttery croissant, but it’s just as good in lettuce cups, on toast, or scooped with crackers. Add a side of fresh fruit salad, cucumber salad, or kettle chips for the perfect meal. Serve chilled for the best flavor!
Ingredients I like to use
- Cooked chicken – I use diced chicken breasts, but rotisserie or shredded chicken works too. Grilled chicken adds extra flavor!
- Dressing – Sour cream adds a nice tang. Swap in Greek yogurt for a lighter version.
- Pecans – Feel free to swap with walnuts or almonds (or leave them out if nuts aren’t your thing).
- Dried cranberries – These are optional but add a sweet-tart chew. Try golden raisins if you want a little twist!
- Apple – A crisp, slightly tart apple like Honeycrisp, Granny Smith, or Pink Lady works best for balancing the flavors. Avoid mealy apples like Red Delicious.
- Herbs – Dill and parsley add freshness, but you can swap in chives, tarragon, or basil for a different twist.
Recipe variations I’ve tried and liked
- Classic Waldorf Style – Skip the cranberries and add extra grapes and walnuts for a more traditional take.
- Spicy Kick – Stir in a dash of cayenne pepper or swap half the mayo for chipotle mayo. My husbands refuses to eat chicken salad any other way!
- Avocado Chicken Salad – Replace half the mayo with mashed avocado for a creamy, fresh twist. I skip the fruit when I do this. So good, my tween is all about this one.
Chicken salad FAQs answered by yours truly
Watery chicken salad often results from high-moisture ingredients like grapes, celery, or apples releasing liquid over time. To prevent this somewhat, try patting all mix-ins are thoroughly dry before adding them.
For tender and flavorful chicken:
Poaching: Simmer chicken breasts in seasoned water until cooked through. This method keeps the meat moist and is great if you want super tender chicken.
Baking: Season chicken breasts and bake until golden. This adds depth of flavor. I will often bake some extra so I can make chicken salad the next day, or do some extra grilled chicken breasts in the summer!
Rotisserie Chicken: An easy option that adds both flavor and juiciness. I do this when I know I’m super short on time!
If the salad lacks flavor:
Season the chicken: Cook chicken with herbs and spices to infuse flavor from the start.
Adjust dressing: Make sure you taste the dressing after chilling, before adding it to the salad ingredients. If it is under-seasoned, this is the time to adjust it!
The right storage is key:
Refrigeration: Place the chicken salad in an airtight container and refrigerate immediately.
Shelf life: Eat leftovers within 2 days for the best taste and texture.
Avoid freezing: Freezing can alter the texture, especially if the salad contains mayonnaise.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Recipe first published on 05/05/2020. Updated with new photos and text, plus recipe improvements, on 02/27/2025.
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