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Creamy mayo, with the crunch of celery, the bite of red onion, and the sweet of red grapes combine with shredded chicken to make the best chicken salad recipe ever!

Need a quick and easy lunch that is perfect for hot summer days? This chicken salad recipe is sure to fit that bill! It’s our favorite quick lunch, as it uses leftover cooked chicken and comes together in less than 15 minutes.

My hubby has always been a sandwich fan, and a chicken salad sandwich is the top of the list for him. Learning to make it without being too “wet” to stay on the bread, and without being too “dry” that it lacks flavor is a balancing act. Plus, there needs to be creamy and crunch textures that go well together. I think I have the best combination here.

Ingredients you need

Cooked chicken

Homemade mayo

Red onion

Celery

Salt

Black pepper

Garlic powder

Red grapes

Bread or lettuce to serve

Making your chicken salad

Chop chicken, or shred it into small pieces.
In a large bowl, combine all ingredients and stir well.
Serve over bread or on top of bed of lettuce.

What kind of chicken should you use?

Precooked chicken is the easiest. Use leftover chicken from dinner, rotisserie chicken pulled off the bone, or you can also use fresh cooked then cooled chicken.

Chicken breasts or chicken thighs will work the same in this recipe. You can choose light or dark meat, depending on your taste preferences.

What if I don’t like mayo?

Feel free to switch it up with Greek yogurt, plain yogurt, or even sour cream. I have also tried this with Ranch dressing instead of mayo and had some great results.

chicken salad on bed of lettuce with grapes and fork

What if I need it gluten free?

The recipe itself is naturally gluten free. If you need to stay away from bread, try serving this chicken salad on a bed of fresh lettuce. Yummy, and refreshing!

Other Recipes To Try

Name: Chicken Salad With Grapes
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups cooked chicken; 1 1/2 cups homemade mayo; 1/2 red onion, diced small; 2 stalks celery, diced small; 1 teaspoon salt; 3/4 teaspoon black pepper; 1/2 teaspoon garlic powder; 2 cups red grapes, halved; Bread or lettuce to serve