Simple Chicken Salad Recipe: Fresh, Flavorful, and Ready in Minutes

Have you ever craved a light, protein-packed meal that comes together in under 30 minutes? This simple chicken salad recipe is your answer to busy weeknights, meal prep goals, and satisfying lunches. Making an easy homemade chicken salad at home gives you complete control over ingredients, freshness, and flavor—no more mystery mayonnaise or wilted grocery store versions. Whether you're feeding a family, prepping for the week, or just need something delicious and nutritious, this recipe delivers crisp vegetables, tender chicken, and a creamy dressing that never disappoints.

Ingredients List

    • 3 cups cooked chicken breast, diced or shredded
    • 2 celery stalks, finely chopped
    • 1/4 cup red onion, minced
    • 1/2 cup seedless red grapes, halved
    • 1/4 cup toasted pecans or walnuts, chopped
    • 2 tablespoons fresh parsley, chopped
    • Salt and black pepper to taste
    • Optional: 1/4 cup dried cranberries for sweetness

For the Dressing:

    • 1/2 cup mayonnaise (or Greek yogurt for lighter version)
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon honey
    • 1/2 teaspoon garlic powder

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 0 minutes (using pre-cooked chicken)

Total time: 15 minutes

If you're cooking chicken from scratch, add 20–25 minutes for poaching or roasting. This recipe is perfect for using rotisserie chicken to save even more time on busy days.

Step-by-Step Instructions

Step 1: Prepare Your Chicken Start with cooked, cooled chicken breast. Dice it into bite-sized cubes or shred it with two forks for a different texture. Pro tip: Slightly chilled chicken is easier to cut cleanly and prevents the salad from becoming warm and soggy.

Step 2: Chop Your Vegetables Dice celery and red onion finely for even distribution throughout your simple chicken salad recipe. Cut grapes in half to release their sweetness and prevent rolling off your fork. Toast nuts in a dry skillet for 3–4 minutes to enhance their flavor and crunch.

Step 3: Make the Dressing In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, and garlic powder until smooth. Taste and adjust seasoning—add more lemon for brightness or honey for sweetness. This homemade dressing makes your easy homemade chicken salad far superior to store-bought versions.

Step 4: Combine Everything In a large mixing bowl, combine chicken, celery, onion, grapes, nuts, and parsley. Pour the dressing over the mixture and fold gently with a spatula until everything is evenly coated. Avoid over-mixing, which can break down the chicken and make the salad mushy.

Step 5: Chill and Serve Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve on a bed of greens, in a sandwich, wrapped in lettuce leaves, or with crackers.

Nutritional Information

Per serving (serves 4):

    • Calories: 340
    • Protein: 28g
    • Carbohydrates: 14g
    • Fat: 20g
    • Fiber: 2g
    • Vitamin C: 15% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Keto-friendly: Omit grapes and add diced avocado - Dairy-free: Use vegan mayonnaise - Paleo: Replace mayo with mashed avocado and lime - Low-calorie: Substitute Greek yogurt for half or all of the mayo

Flavor Variations: - Add curry powder and golden raisins for an Indian twist - Mix in diced apples and sharp cheddar for a sweet-savory combo - Stir in fresh dill and capers for a Mediterranean version

Meal Prep Tip: Keep dressing separate until serving to maintain crispness for up to 4 days.

Common Mistakes to Avoid

Using Warm Chicken: Always cool your chicken completely before mixing. Warm chicken causes mayonnaise to separate and makes vegetables wilt, ruining texture.

Overdressing: Start with less dressing than you think you need. You can always add more, but you can't take it away once the salad becomes soupy.

Skipping the Chill Time: Serving immediately means flavors won't have time to blend. Even 15 minutes in the fridge makes a noticeable difference.

Cutting Ingredients Unevenly: Inconsistent chopping creates an unbalanced eating experience. Keep vegetable pieces roughly the same size for better texture in every bite.

Storage / Leftovers Tips

Store your simple chicken salad recipe in an airtight container in the refrigerator for up to 3–4 days. Place a paper towel on top before sealing to absorb excess moisture and maintain crispness. The easy homemade chicken salad does not freeze well due to mayonnaise-based dressing, which separates upon thawing.

For meal prep, store undressed chicken and vegetables separately from the dressing for up to 5 days, combining portions as needed. If the salad seems dry after storage, refresh it with a tablespoon of mayo or a squeeze of lemon juice. Serve cold or at room temperature—avoid reheating, as it changes the texture and can make mayonnaise unsafe.