A creamy, crunchy, and refreshing Chicken Salad made with tender diced chicken, juicy red grapes, crisp apples, celery, chopped nuts, and a bright lemon-mayonnaise dressing. Perfect for sandwiches, croissants, lettuce cups, pita bread, or crackers.
Ingredients
Scale
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon kosher salt, or to taste
1/2 teaspoon fresh ground pepper, or to taste
4 cups cooked chicken, diced
1 cup seedless red grapes, halved or quartered
1 cup red apple, chopped
1 cup celery ribs, chopped, about 2 stalks
1 cup pecans, walnuts, or almonds, chopped or sliced
Bread, for serving
Croissants, for serving
Lettuce cups, for serving
Pita bread, for serving
Crackers, for serving
Instructions
In a medium bowl, combine mayonnaise, fresh lemon juice, chopped parsley, kosher salt, and fresh ground pepper. Stir until smooth and creamy.
In a separate large bowl, combine cooked diced chicken, red grapes, chopped apple, chopped celery, and chopped nuts.
Drizzle the creamy dressing over the chicken mixture.
Gently stir until the dressing is evenly distributed and all ingredients are coated.
Cover the bowl and chill for at least 1 hour before serving.
Serve as sandwiches on bread or croissants, in lettuce cups, with pita bread, or with crackers.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Chill the Chicken Salad for at least 1 hour for the best flavor and texture.
Use cold cooked chicken to help the dressing stay thick and creamy.
Cut grapes, apples, celery, and chicken into even pieces for balanced bites.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended because mayonnaise-based dressing can separate.
