Best Chicken Salad Recipe
This chicken salad is fresh, flavorful, and filled with texture—perfect for sandwiches, salads, or snacking straight from the bowl. With juicy chicken, creamy dressing, and pops of sweet grapes and herbs, it’s a comfort classic with an elegant twist.
Equipment
- Wide Pot or Saucepan
- Knife
- Cutting board
- Large Mixing Bowl
- Skillet (for toasting almonds)
- Spoon or Spatula
Ingredients
- 2 lb boneless skinless chicken breasts
- 1/2 cup sliced raw almonds toasted
- 1 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 cup red grapes quartered
- 2 celery ribs diced
- 3 green onions sliced
- 2 Tbsp parsley finely chopped
- 1 Tbsp tarragon finely chopped
- 1 lemon, juiced about 3 tablespoons
- Kosher salt and black pepper to taste
Instructions
- Place chicken breasts in a wide pan, cover with cold water, and add a pinch of salt. Bring to a gentle simmer, then lower heat and poach until internal temperature reaches 160°F–165°F.
- Remove chicken and let it rest. Chill fully in the fridge before dicing into bite-sized pieces.
- Toast almonds in a dry skillet over medium heat until golden and fragrant. Let cool completely.
- Chop celery, green onions, parsley, tarragon, and quarter the grapes.
- In a large bowl, combine chicken, grapes, celery, green onion, parsley, tarragon, almonds, mayonnaise, Dijon mustard, and lemon juice.
- Season with salt and pepper to taste. Mix gently until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve in sandwiches, lettuce wraps, or over greens.
Notes
Toast your almonds and chill your chicken for the best texture. Let the salad rest before serving to allow the flavors to blend beautifully.
Nutrition
Calories: 410kcalCarbohydrates: 8gProtein: 32gFat: 28gSaturated Fat: 4gCholesterol: 85mgSodium: 450mgPotassium: 520mgFiber: 1gSugar: 4gVitamin A: 120IUVitamin C: 5mgCalcium: 60mgIron: 1mg
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