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
- 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.
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!
- 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
- Chop or shred chicken into small pieces.
- Combine all ingredients in a large bowl, and stir well.
- Serve on bread, or on a bed of lettuce.
- Store leftovers in the fridge for up to 3 days.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 579Total Fat 50gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 39gCholesterol 87mgSodium 787mgCarbohydrates 14gFiber 1gSugar 9gProtein 18g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!