Whip up a big batch of my Grandma's Chicken Salad for easy lunches all week, a no-cook dinner for the family, or a delightful addition to any party spread.
Chicken salad has always been one of my favorite lunches. My mom would make it all the time when I was a kid (and when I'd come home to visit as an adult) and my Grandma M. had a recipe I absolutely adored. I'm very picky about my chicken salad though. Not all are created equally. I'm very persnickety - No dried fruit (especially raisins!), never walnuts (gross), and keep it simple.
As I got older and my tastes changed, I needed to adjust the original recipe from my grandma to make it more within my current tastes. I played with it for a while and finally hit the right balance of creamy, tangy, and crunchy.
Grandma's Chicken Salad (Perfected)
Makes ~ 6-8 servings
Prep time: 15 minutes | Cook time: None**This recipe may include affiliate links for which I may be paid a commission for purchases made through the link.**
Click the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
4 C. cooked chicken, chopped or shredded*
3/4 C. mayo
1/4 C. greek yogurt
2 celery stalks, finely chopped
Juice of 1 lemon
1 C. red grapes, halved**
1/2 tsp. each salt and pepper (more to taste)
Directions:
Make the dressing by whisking together the mayo, yogurt, lemon juice, salt and pepper in a small bowl or measuring cup.
In a large bowl, add the chicken and celery then toss with about half of the dressing. Continue to add dressing until you get the thickness and “wetness” you want. It may not be all of the dressing. Check for seasoning and add salt and pepper as needed.
Add the grapes and gently fold them in just until they are evenly distributed.
If there is any leftover dressing, save it in the fridge as you may want to add more as the salad sits and the chicken continues to absorb the dressing.
Serve on a bed of lettuce, toasted bread, in a wrap or however you want!
Store leftovers in an airtight container in the fridge for up to 5 days.
*Recipe notes + Variations*
*4 cups of chopped chicken is a full package of the Trader Joe's "Simply Roasted Chicken Breast" You can also use a rotisserie chicken or cook up about 2 large breasts.
**My grandma's original recipe called for drained canned Mandarin oranges. It sounds weird, but it's actually very good and I still swap for the grapes from time to time. Drain well a can of Mandarin oranges then roughly chop before adding.
Add slivered almonds for an extra crunch!
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