Description
A quick, creamy, and crunchy chicken salad that balances tangy, savory, and sweet flavors. Perfect for busy weeknights, meal prep, or a light lunch.
Ingredients
Scale
- 2–3 cups shredded rotisserie chicken (or poached chicken breasts)
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 1/2 cup seedless red grapes, halved (optional)
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon kosher salt (adjust to taste)
- Black pepper, to taste
- 1–2 tablespoons chicken broth (optional, for moisture)
Instructions
- Prepare the chicken: Remove skin and bones from rotisserie chicken. Shred meat into bite-sized chunks using two forks. If poaching, simmer chicken breasts in salted water with a bay leaf for 12-15 minutes, cool, and shred. Pat chicken dry with paper towels to remove excess moisture.
- Chop the vegetables: Finely dice the celery and mince the red onion. If the onion is too strong, soak it in ice water for 10 minutes, then drain and pat dry. Halve the grapes if using.
- Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, dried tarragon, salt, and black pepper until smooth and creamy. Taste and adjust seasoning.
- Combine everything: Pour the dressing over the chicken and vegetables in a large mixing bowl. Gently fold ingredients together with a large spoon to avoid crushing the chicken. Add grapes if desired. If the mixture is too dry, add a splash of chicken broth or more mayo.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving. Serve on bread, in lettuce wraps, or over greens.
Notes
Do not skip the chilling step; it allows flavors to meld and celery to soften slightly. Ensure chicken is dry before mixing to prevent a watery salad. This salad does not freeze well due to the mayo and celery texture. Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
Keywords: chicken salad, rotisserie chicken, meal prep, quick lunch, healthy salad, gluten-free, creamy chicken salad