Chicken Salad Scoop (Printable)

Creamy chicken combined with celery, grapes, and herbs for a fresh, tangy dish perfect for light meals.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded (about 2 large breasts)

→ Vegetables

02 - 1/2 cup celery, finely chopped
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup seedless grapes, halved (optional)

→ Dressing

05 - 1/2 cup mayonnaise
06 - 2 tablespoons plain Greek yogurt or sour cream
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped (optional)

# How-To Steps:

01 - In a large bowl, mix the cooked chicken, celery, red onion, and grapes if using.
02 - Whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper in a small bowl until smooth.
03 - Pour the dressing over the chicken mixture and gently fold until fully coated.
04 - Incorporate chopped parsley and dill into the salad.
05 - Refrigerate the mixture for at least 15 minutes to meld flavors.
06 - Scoop the chicken salad onto greens, in sandwiches, or alongside crackers for serving.

# Expert Advice:

01 -
  • It comes together in the time it takes to heat water for tea, yet tastes like you've been planning it all week.
  • The Greek yogurt trick keeps it creamy without feeling heavy, something my doctor actually approved of.
  • It's the kind of dish that adapts to whatever you have on hand—grapes, apples, nuts—without losing its character.
02 -
  • Don't skip the whisking step; when mayo and yogurt aren't properly combined, the dressing separates and tastes gritty or broken.
  • Oversalting is the most common mistake because you're already using salty mayonnaise and mustard—taste before adding more salt at the end.
03 -
  • Dice your vegetables uniformly so they cook into the salad evenly and nothing overshadows anything else in the bowl.
  • If you have time, let the dressing sit in the fridge for 30 minutes before mixing it with the chicken—this mellows the mustard and makes everything taste more integrated.

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