Classic Chicken Salad

Classic Chicken Salad

Serves 4-6

Ingredients

For the Salad

• 4 cups (about 500g) cooked chicken, diced or shredded (rotisserie chicken is perfect)

• 2 celery ribs, finely diced

• ½ cup (60g) red grapes, halved (or quartered if large)

• ½ cup (60g) toasted pecans or walnuts, roughly chopped

• 3 green onions, thinly sliced

• 1 tbsp fresh dill (or 1 tsp dried)

• 1 tbsp fresh parsley, chopped

For the Dressing

• ½ cup (120g) good mayonnaise (Duke’s, Hellmann’s, or homemade)

• 2 tbsp sour cream or Greek yogurt (for tang and lightness)

• 1 tbsp Dijon mustard

• 1 tbsp fresh lemon juice (or apple cider vinegar)

• ½ tsp kosher salt

• ¼ tsp freshly ground black pepper

• ¼ tsp celery seed (optional, but classic)

• 1 tsp honey or pinch of sugar (optional, just to round the edges)

Method

1. Toast the Nuts

• In a dry skillet over medium heat, toast the pecans for 3-4 minutes, shaking frequently, until fragrant. Set aside to cool.

2. Make the Dressing

• In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, pepper, celery seed, and honey (if using) until smooth and creamy. Taste and adjust seasoning — it should be tangy, a little sharp, and well-salted.

3. Combine

• Add the diced chicken, celery, grapes, green onions, dill, and parsley to the dressing. Fold gently until everything is well-coated.

• Fold in the toasted pecans just before serving (so they stay crunchy).

4. Chill and Serve

• Cover and refrigerate for at least 30 minutes — this is key for the flavors to meld. Serve on a buttery croissant, toasted sourdough, in lettuce cups, or simply with crackers.

Quick Variations

Tip: For the best texture, use a mix of white and dark meat, and dice the chicken by hand rather than in a food processor — it stays chunkier and more satisfying.