15 Delicious Best Chicken Salad Recipes to Impress Your Guests

Written by Clara Bennett in Soups & Salads

Most people don’t realize the humble chicken salad can be dressed up to star at any gathering, not just a picnic. You’ll find combinations that balance creamy, tangy, crunchy, and spicy, and they’re easier to pull together than you think. From classic grape-and-celery comfort to bold curried, Thai, and Mediterranean twists, you’ll want to mix and match recipes to suit every palate—so keep going to see which ones will become your signature.

Classic Creamy Chicken Salad With Celery and Grapes

Bright, creamy, and perfectly crunchy — a timeless chicken salad that hits the spot every time.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
  • 1 cup seedless grapes, halved (red or green)
  • 1 cup celery, finely chopped
  • 1/3 cup red onion, finely chopped (optional)
  • 3/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt (or more mayo if preferred)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon honey (optional, for a touch of sweetness)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley (or dill, optional)
  • Lettuce leaves or bread/tortillas for serving

How to Make:

  1. If not already cooked, poach or roast chicken, then cool and shred or dice into bite-sized pieces.
  2. In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey (if using), salt, and pepper; stir until smooth.
  3. Add the chicken, halved grapes, chopped celery, and red onion to the dressing.
  4. Fold everything together gently until the chicken and mix-ins are evenly coated.
  5. Stir in chopped parsley, taste, and adjust salt or lemon if needed.
  6. Chill for at least 30 minutes for flavors to meld, or serve immediately if short on time.
  7. Serve on crisp lettuce, between slices of bread, or wrapped in a tortilla.

Enjoy this classic creamy chicken salad — cool, crunchy, and utterly satisfying!

Greek Yogurt and Herb Chicken Salad

Creamy, tangy Greek yogurt chicken salad brightened with fresh herbs — light enough for lunch, hearty enough for dinner.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
  • 1 cup plain Greek yogurt (nonfat or full-fat)
  • 2 tablespoons mayonnaise (optional for extra creaminess)
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives or green onions
  • 1/2 cup celery, finely diced
  • 1/3 cup red grapes, halved (or 1/3 cup diced apple for crunch)
  • 1/4 cup toasted walnuts or sliced almonds, chopped (optional)
  • 1/4 small red onion, finely minced (optional)
  • Lettuce leaves, bread, or crackers for serving

How to Make:

  1. In a large bowl, whisk together the Greek yogurt, mayonnaise (if using), lemon juice, Dijon mustard, salt, and pepper until smooth.
  2. Add the shredded chicken to the bowl.
  3. Stir in the chopped dill, parsley, chives (or green onions), and celery until evenly combined.
  4. Fold in the halved grapes (or diced apple) and the toasted nuts, plus red onion if using.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  6. Chill for at least 20 minutes to let flavors meld, or serve immediately.
  7. Serve scoops on lettuce leaves, between slices of bread, or with crackers.

Enjoy this fresh, creamy chicken salad anytime — simple, satisfying, and full of bright herb flavor!

Avocado, Bacon, and Chicken Salad

Creamy, crunchy, and loaded with flavor—this avocado, bacon, and chicken salad is a sunshine-filled lunch you’ll crave.

Ingredients:

  • 2 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1 ripe avocado, diced
  • 4 strips cooked bacon, chopped
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 tbsp mayonnaise
  • 1 tbsp plain Greek yogurt (optional for extra creaminess)
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • 1–2 tbsp chopped fresh cilantro or parsley (optional)
  • Lettuce leaves, bread, or croissant for serving

How to Make:

  1. In a large bowl, combine the chicken, diced avocado, chopped bacon, celery, and red onion.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, and lemon juice until smooth.
  3. Pour the dressing over the chicken mixture and gently toss to coat, being careful not to mash the avocado.
  4. Season with salt and pepper to taste, then fold in the chopped cilantro or parsley if using.
  5. Chill for 10–15 minutes if you like it cold, or serve immediately on lettuce leaves, toasted bread, or a buttery croissant.

Enjoy a bite of creamy avocado, smoky bacon, and tender chicken—pure deliciousness!

Curried Chicken Salad With Dried Apricots

A bright, slightly sweet curried chicken salad studded with chewy dried apricots—perfect on sandwiches, greens, or eaten straight from the bowl.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
  • 1/2 cup dried apricots, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt (or extra mayo)
  • 1 tablespoon curry powder (mild or hot, to taste)
  • 1 teaspoon honey or maple syrup
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped (or 2 green onions, sliced)
  • 1/4 cup toasted sliced almonds or chopped cashews (optional, for crunch)
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, chopped, for garnish (optional)
  • Lettuce leaves, bread, or crackers, for serving

How to Make:

  1. In a large bowl, whisk together mayonnaise, Greek yogurt, curry powder, honey, and lemon juice until smooth.
  2. Taste the dressing and season with salt and pepper; adjust curry or honey to your preference.
  3. Add the cooked chicken, chopped dried apricots, celery, and red onion to the bowl.
  4. Gently toss everything until the chicken is evenly coated with the curry dressing.
  5. Stir in toasted almonds or cashews if using for a crunchy texture.
  6. Chill the salad for at least 30 minutes to let flavors meld (optional but recommended).
  7. Serve on a bed of lettuce, in a sandwich, or with crackers; garnish with chopped cilantro or parsley if you like.

Enjoy this sweet-and-spicy chicken salad any time you want a quick, flavorful meal!

Mediterranean Chicken Salad With Olives and Feta

Bright, tangy, and full of Mediterranean sunshine — a satisfying chicken salad with olives, feta, and crisp veggies.

Ingredients:

  • 2 cups cooked chicken, shredded or chopped (rotisserie or grilled)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 2 cups mixed salad greens or baby lettuce
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice (about 1/2 lemon)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

How to Make:

  1. If your chicken isn’t cooked, grill or roast it, then let it cool and shred or chop into bite-sized pieces.
  2. In a large bowl combine chicken, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
  3. In a small bowl whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the dressing.
  4. Pour the dressing over the chicken and vegetables and toss gently until everything is evenly coated.
  5. Arrange mixed greens on a platter or divide among plates, then top with the dressed chicken mixture.
  6. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
  7. Serve immediately, or chill for 20–30 minutes to let flavors meld.

Enjoy this bright, savory Mediterranean chicken salad — perfect for a light lunch or a crowd-pleasing summer dinner!

Waldorf-Style Chicken Salad With Apples and Walnuts

Crisp, crunchy, and delightfully tangy — a classic Waldorf twist on chicken salad.

Ingredients:

  • 3 cups cooked chicken, shredded or chopped
  • 1 cup celery, thinly sliced
  • 1 cup red or green apples, cored and diced (about 1 large apple)
  • 1/2 cup seedless red grapes, halved (optional)
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/2 cup mayonnaise (adjust for creaminess)
  • 2 tablespoons plain Greek yogurt or sour cream (optional, for extra tang)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Lettuce leaves or croissant rolls, for serving

How to Make:

  1. In a large bowl, combine the shredded chicken, sliced celery, diced apples, halved grapes (if using), and toasted walnuts.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. Pour the dressing over the chicken mixture and toss gently until everything is evenly coated.
  4. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  5. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld, or serve immediately for a crisper apple bite.
  6. Serve on a bed of lettuce, in croissant rolls, or as a sandwich between your favorite bread.

Enjoy the bright crunch and creamy comfort of this Waldorf-style chicken salad!

Spicy Sriracha Chicken Salad With Lime

Spicy Sriracha Chicken Salad With Lime — a zesty, creamy crunch with a fiery kick.

Ingredients:

  • 2 cups cooked chicken, shredded or chopped (rotisserie or poached)
  • 1/2 cup mayonnaise
  • 2 tablespoons Greek yogurt (optional, for tang and creaminess)
  • 1–2 tablespoons sriracha (adjust to taste)
  • 1 tablespoon lime juice (about 1 lime)
  • 1 teaspoon lime zest
  • 1 celery stalk, finely diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped (optional)
  • 1/4 cup toasted cashews or sliced almonds (optional for crunch)
  • Salt and black pepper to taste
  • Lettuce leaves, sandwich bread, or tortillas for serving

How to Make:

  1. In a large bowl, whisk together mayonnaise, Greek yogurt (if using), sriracha, lime juice, and lime zest until smooth.
  2. Taste the dressing and add more sriracha, lime, salt, or pepper to suit your heat and tang preference.
  3. Add the cooked chicken to the bowl.
  4. Stir in diced celery, red onion, and cilantro until everything is evenly coated.
  5. Fold in toasted nuts if you want extra crunch.
  6. Chill for 10–15 minutes to let flavors meld, or serve immediately if you’re hungry now.
  7. Serve on lettuce leaves, in a sandwich, or wrapped in a tortilla.

Enjoy that bright, spicy, creamy bite—perfect for lunch or a quick dinner!

Pesto Chicken Salad With Sun-Dried Tomatoes

Bright, herby pesto meets juicy chicken and chewy sun-dried tomatoes for a bright, satisfying salad that’s great on sandwiches, greens, or by the spoonful.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or grilled)
  • 1/2 cup basil pesto (store-bought or homemade)
  • 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup red onion, finely diced (optional)
  • 1/2 cup celery, diced (optional, for crunch)
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves or additional Parmesan for garnish (optional)

How to Make:

  1. Put the cooked chicken in a large bowl.
  2. Add the pesto, mayonnaise, and lemon juice to the chicken.
  3. Stir in the chopped sun-dried tomatoes, Parmesan, red onion, and celery.
  4. Mix everything until the chicken is evenly coated; taste and season with salt and pepper.
  5. Chill for 15–30 minutes if you have time to let flavors meld (optional).
  6. Serve on bread, croissants, over mixed greens, or with crackers; garnish with basil or extra Parmesan if you like.

Enjoy this bright, savory salad — perfect for lunches, picnics, or a quick dinner that feels fancy with almost no effort!

Asian Sesame Chicken Salad With Crunchy Noodles

Bright, crunchy Asian sesame chicken salad with a zingy dressing and crispy noodles.

Ingredients:

  • 3 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 6 cups mixed salad greens (romaine, napa cabbage, or spring mix)
  • 1 cup shredded carrots
  • 1 cup thinly sliced red cabbage (or more napa cabbage)
  • 3 green onions, thinly sliced
  • 1/2 cup cilantro leaves, roughly chopped (optional)
  • 1/4 cup sliced almonds or chopped peanuts, toasted
  • 1 cup crunchy chow mein noodles (store-bought or homemade fried noodles)
  • 1/2 cup cucumber, thinly sliced or julienned
  • 1 tablespoon toasted sesame seeds

For the sesame dressing:

  • 3 tablespoons soy sauce (or tamari)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons vegetable oil (or neutral oil)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger (or 1/2 tsp ground)
  • 1 clove garlic, minced
  • 1/2 teaspoon sriracha or chili paste (optional, to taste)
  • 1 tablespoon mayonnaise or Greek yogurt (optional for creaminess)

How to Make:

  1. Make the dressing: whisk together soy sauce, rice vinegar, toasted sesame oil, vegetable oil, honey, grated ginger, garlic, sriracha (if using), and mayo (if using) until smooth.
  2. Prep the salad: place mixed greens, shredded chicken, carrots, red cabbage, cucumber, green onions, and cilantro in a large bowl.
  3. Toss with dressing: pour most of the dressing over the salad (reserve a little for serving) and toss gently to coat everything evenly.
  4. Add crunch: sprinkle the toasted almonds or peanuts, sesame seeds, and crunchy chow mein noodles over the top; toss lightly so noodles stay partly intact.
  5. Taste and adjust: sample and add more soy, vinegar, or honey if you want it saltier, tangier, or sweeter.
  6. Serve immediately: transfer to a serving platter or individual bowls and drizzle any reserved dressing over the top.
  7. Enjoy: dig in right away so the noodles stay crisp — this salad is bright, crunchy, and utterly addictive.

Serve chilled or at room temperature for a delightful mix of textures and flavors.

Lemon-Dill Chicken Salad With Capers

Bright, zesty lemon and fresh dill make this chicken salad pop — with briny capers for a savory finish.

Ingredients:

  • 3 cups cooked chicken, shredded or chopped (rotisserie or poached)
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt (optional — for tang and creaminess)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (about 1 small lemon)
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons capers, drained and rinsed
  • 1 celery stalk, finely diced
  • 2 tablespoons red onion or shallot, finely minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil (optional, for silkier dressing)
  • Lettuce leaves, croissants, or bread for serving

How to Make:

  1. In a large bowl, combine the mayonnaise and Greek yogurt (if using).
  2. Stir in lemon zest, lemon juice, and olive oil until smooth.
  3. Add the chopped chicken to the bowl.
  4. Fold in the chopped dill, capers, celery, and red onion.
  5. Season with salt and plenty of freshly ground black pepper; taste and adjust lemon or seasoning as needed.
  6. Chill for 15–30 minutes to let flavors meld, or serve immediately.
  7. Serve on lettuce leaves, croissants, or your favorite bread.

Enjoy a bright, briny bite — perfect for picnic sandwiches or a light, invigorating lunch!

BBQ Ranch Chicken Salad With Corn and Black Beans

Sweet, smoky BBQ meets creamy ranch in a zesty, meal-ready salad.

Ingredients:

  • 3 cups cooked, shredded chicken (rotisserie or grilled)
  • 1 cup BBQ sauce (your favorite)
  • 1 cup ranch dressing
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn, thawed (or 1 cup fresh corn kernels, cooked)
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh cilantro (optional)
  • 1 tablespoon lime juice
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Lettuce leaves or tortilla chips for serving

How to Make:

  1. In a large bowl, toss the shredded chicken with the BBQ sauce until well coated.
  2. Stir in the ranch dressing until the chicken is evenly sauced.
  3. Add the black beans, corn, red bell pepper, red onion, and cherry tomatoes to the bowl.
  4. Sprinkle in the smoked paprika, lime juice, cilantro (if using), and season with salt and pepper.
  5. Mix everything gently until ingredients are combined and the dressing is evenly distributed.
  6. Taste and adjust seasoning or BBQ/ranch amount to your preference.
  7. Chill for 15–30 minutes if you like it cool, or serve immediately.
  8. Serve on a bed of lettuce or scoop with tortilla chips for a crunchy bite.

Dig in and enjoy the sweet, tangy, and creamy BBQ ranch goodness!

Cranberry-Almond Chicken Salad With Honey Mustard

Bright, crunchy, and just a touch sweet—this cranberry-almond chicken salad with honey mustard is perfect for sandwiches, salads, or scooping with crisp greens.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
  • 1/2 cup dried cranberries
  • 1/2 cup sliced or slivered almonds, toasted
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely diced (optional)
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt (or extra mayo)
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar or lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon garlic powder (optional)
  • Lettuce leaves or bread, for serving

How to Make:

  1. Toast the sliced or slivered almonds in a dry skillet over medium heat, stirring often, until golden and fragrant. Let cool.
  2. In a large bowl combine the shredded chicken, dried cranberries, toasted almonds, chopped celery, and red onion if using.
  3. In a small bowl whisk together the mayonnaise, Greek yogurt, honey, Dijon mustard, and apple cider vinegar until smooth.
  4. Pour the dressing over the chicken mixture and stir until everything is evenly coated.
  5. Season with salt, pepper, and garlic powder to taste; stir again and adjust sweetness or tang with more honey or vinegar if desired.
  6. Chill the salad for at least 30 minutes to let flavors meld, or serve immediately.
  7. Serve on bread or croissants, atop a bed of lettuce, or with crackers.

Enjoy this bright and crunchy chicken salad—sweet, tangy, and irresistibly sandwich-worthy!

Thai Coconut Chicken Salad With Peanut Dressing

A bright, crunchy Thai Coconut Chicken Salad with creamy peanut dressing — light, tangy, and perfect for weeknight dinners or picnic lunches.

Ingredients:

  • 2 cups cooked chicken, shredded or sliced (rotisserie or poached)
  • 2 cups shredded green cabbage (or napa cabbage)
  • 1 cup shredded carrot
  • 1 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh mint leaves, chopped (optional)
  • 1/4 cup roasted, unsweetened shredded coconut (or toasted flakes)
  • 1/4 cup roasted peanuts, roughly chopped (plus extra for garnish)
  • 2 green onions, thinly sliced
  • 1–2 limes, zested and juiced
  • 1 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tbsp rice vinegar
  • 2 tbsp creamy peanut butter (smooth or chunky)
  • 1–2 tbsp coconut milk (to thin dressing)
  • 1 tsp honey or palm sugar (adjust to taste)
  • 1 small garlic clove, minced
  • 1/2–1 tsp fresh grated ginger (or 1/4 tsp ground)
  • 1 small red chili or 1/4–1/2 tsp chili flakes (optional, adjust heat)
  • Salt and freshly ground black pepper to taste

How to Make:

  1. If using poached chicken, shred or slice it and let it cool slightly.
  2. In a large bowl combine the shredded chicken, cabbage, carrot, cucumber, red pepper, green onions, cilantro, mint, and shredded coconut.
  3. Make the peanut dressing: in a small bowl whisk together peanut butter, lime juice and zest, fish sauce, rice vinegar, coconut milk, honey, minced garlic, grated ginger and chopped chili until smooth.
  4. Taste the dressing and adjust: add more lime for tang, honey for sweetness, or coconut milk to thin if needed. Season with salt and pepper.
  5. Pour the dressing over the salad and toss gently until everything is evenly coated.
  6. Sprinkle chopped roasted peanuts on top and give a final light toss.
  7. Let the salad sit 5–10 minutes for flavors to meld, or serve immediately for extra crunch.

Enjoy this zesty, crunchy Thai coconut chicken salad — fresh, flavorful, and totally addictive!

Southwestern Chipotle Chicken Salad With Avocado Crema

Southwestern Chipotle Chicken Salad with Avocado Crema — smoky, zesty, and creamy in every bite.

Ingredients:

  • 2 cups cooked chicken, shredded or chopped (rotisserie or grilled)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, grilled, or thawed frozen)
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, halved and pitted
  • 2 tablespoons lime juice (about 1 lime)
  • 2 tablespoons olive oil
  • 1–2 teaspoons chipotle in adobo sauce, minced (start with 1 tsp)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Mixed greens or romaine leaves for serving (optional)
  • Tortilla chips or warm tortillas (optional)

How to Make:

  1. In a large bowl combine the shredded chicken, black beans, corn, diced red pepper, red onion, cherry tomatoes, jalapeño (if using), and chopped cilantro.
  2. In a small bowl or jar whisk together olive oil, lime juice, ground cumin, smoked paprika, minced chipotle, and a pinch of salt and pepper to make the dressing.
  3. Pour the dressing over the chicken mixture and toss gently until everything is evenly coated. Taste and adjust salt, pepper, or chipotle for more heat.
  4. Make the avocado crema: scoop the avocado into a bowl, add 1 tablespoon lime juice, a pinch of salt, and 1/2 teaspoon chipotle (optional). Mash or blend until smooth; add a splash of water if you want a thinner sauce.
  5. Serve the salad over mixed greens or in tortillas, and drizzle or dollop the avocado crema on top.
  6. Garnish with extra cilantro and a squeeze of lime if desired.

Dig in and enjoy the smoky, creamy Southwestern flavors — great for lunches, picnics, or game day!

Tarragon and Dijon Chicken Salad With Mixed Greens

Bright, herby chicken salad with a tangy Dijon kick served over crisp mixed greens.

Ingredients:

  • 2 cups cooked chicken, shredded or chopped (rotisserie or poached)
  • 2 tablespoons fresh tarragon, finely chopped (or 1 tsp dried)
  • 3 tablespoons mayonnaise
  • 1–2 teaspoons Dijon mustard (adjust to taste)
  • 1 tablespoon plain Greek yogurt (optional, for creaminess)
  • 1 celery stalk, finely diced
  • 2 tablespoons red onion, finely minced (or substitute shallot)
  • 1 teaspoon lemon juice (about half a lemon)
  • Salt and freshly ground black pepper, to taste
  • 4 cups mixed salad greens (spring mix, arugula, or baby lettuces)
  • Optional add-ins: halved grapes, chopped apples, toasted nuts (almonds or walnuts), or sliced cucumber

How to Make:

  1. In a medium bowl combine the mayonnaise, Dijon mustard, Greek yogurt (if using), lemon juice, salt, and pepper; whisk until smooth.
  2. Add the shredded chicken, chopped tarragon, diced celery, and minced red onion to the bowl.
  3. Gently toss everything together until the chicken is evenly coated with the dressing; taste and adjust seasoning or more Dijon if you like extra tang.
  4. Arrange the mixed greens on a serving platter or individual plates.
  5. Spoon the tarragon Dijon chicken mixture over the greens in a mound or distribute evenly among plates.
  6. Scatter any optional add-ins (grapes, apples, or toasted nuts) over the top for texture and sweetness.
  7. Serve immediately, or chill for 20–30 minutes to let flavors meld.

Enjoy a bright, crunchy, herby bite with every forkful!

Recent Posts