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Recipe for a Delicious Chicken Salad

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This easy Chicken Salad recipe is a staple at any picnic, barbeque, potluck, or other outdoor gathering. This chicken salad is bright, savoury, and delectable thanks to the creamy chicken, grapes, almonds, and green onions that are tossed with the chicken. This simple comfort food dish will become a fast favourite.

You will never find a better poultry salad recipe than this one. It has just the right amount of sweetness, sourness, and crunchiness. On a warm summer day, this dish is ideal for a light lunch or a speedy weeknight supper.

Chicken salad can be used for many different occasions. You can eat it on its own, but I recommend using it as a filling in a sandwich or lettuce roll. You can switch things up by using whatever you have lying around, whether it’s leftover poultry or something else entirely. It’s rich, satisfying, and bursting with taste.

Ingredients for this dish

  • To prepare chicken salad, you’ll need cooked chicken and to have it chopped up. This salad is great with any chicken piece, but chicken breast is especially tasty.
  • celery gives the chicken salad a delectable, crunchy texture.
  • Fruits, specifically, seedless grapes should be purchased. You should not be involved in embryo selection.
  • slivered almonds give the salad an extra crunch and nutty taste. Almonds, either chopped or split, are a suitable substitute.
  • Mayonnaise, a buttery condiment that binds the salad together. Use full-fat mayonnaise for the finest flavour.
  • Mustard from the French town of Dijon, known for its spicy, tangy taste.
  • Juice from lemons — use only freshly squeezed lemon juice for the best taste; bottled lemon juice just doesn’t compare.

Recipe for Chicken Salad

  1. Mix in some chopped cooked poultry, some green onions, some grape halves, and some celery.
  2. Mayonnaise comes in at Step 2.
  3. Stir in the slivered almonds, Dijon mustard, lemon juice, salt, and pepper.
  4. Mix thoroughly by stirring. A minimum of thirty minutes in the fridge is recommended before serving. Whenever necessary, salt and pepper to flavour. Use as a filling for a sandwich or to top a salad.

Expert Advice on Preparing This Dish

  • Make sure everything is cut into uniformly sized bits so that each bite includes a variety of ingredients.
  • Pick up a rotisserie chicken from the supermarket and simply pull the flesh off the bone. For a smoky spin on this simple salad, try adding chopped grilled poultry.
  • Remove the skin before chopping up a rotisserie chicken from the shop.
  • Slivered almonds can be substituted with minced pecans or walnuts for a nuttier flavour.
  • If you don’t like green scallions, you can substitute diced red onions instead.
  • Chicken salad is best served chilled because the tastes develop more fully after being stored in the refrigerator. Time must be allowed for the combination to chill in the refrigerator before being served.
  • If you’re looking for a more herbal taste, try adding some fresh herbs like basil, tarragon, scallions, etc.



Chicken salad can be stored in the freezer for about a week. However, this is conditional on using sufficiently fresh components. Two or three days old cooked poultry won’t work as well in the recipe. To keep it fresh, store it in an airtight receptacle and give it a quick stir just before using. I wouldn’t suggest storing the salad with the lettuce or bread beforehand because it might make them soggy.


Chicken salad should not be frozen. Freezing it causes the texture to alter, so it’s best avoided. As an alternative, the poultry can be cooked and diced ahead of time and frozen. You can then thaw it and use it in the preparation later.

What’s the best way to prepare this chicken?

Poaching the chicken for this salad is a quick and simple method to prepare it. Put chicken breasts in a saucepan of cold water, heat to a simmer over medium heat, then reduce heat to low, cover, and cook Then, poultry should be drained and diced.

Quick Glances


Bowl for combining

List of Ingredients

  • 4 cups of cooked chicken, chopped (420g),
  • 3 stalks of celery, chopped (65g),
  • 2 bunches of green onions, sliced (50g),
  • 1 cup of grapes, divided (200g),
  • 1/3 cup of slivered almonds (40g),
  • 1/2 cup of mayonnaise (120g)
  • 2 tbsp. of dijon mustard
  • 2 tbsp. of lemon juice
  • 12 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper


  • There are 341 calories,
  • 7 grammes of carbohydrates,
  • 25 grammes of protein,
  • 23 grammes of fat,
  • 4 grammes of saturated fat,
  • 11 grammes of polyunsaturated fat,
  • 8 grammes of monounsaturated fat,
  • and 0 grammes of trans fat.
  • There are also 78 milligrammes of cholesterol,
  • 440 milligrammes of sodium,
  • 341 milligrammes of potassium,
  • 1 gramme of fibre,
  • and 5 grammes of sugar.

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