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Chicken Salad Recipe

Chicken salad with shredded chicken, creamy mayo-sour cream dressing, and red grapes for juicy bursts of flavor. Stir in crisp celery and fresh dill for a cool, flecked texture that tastes even better after chilling.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

shredded chicken
  • 3 cup cooked chicken shredded
creamy base
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp lemon juice
vegetables and herbs
  • 1 cup red grapes halved
  • 2 celery stalks diced
  • 2 tbsp fresh dill chopped
seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 large mixing bowl

Method
 

Mix the creamy dressing
  1. In a large bowl, combine mayonnaise, sour cream, lemon juice, salt, and pepper. Stir until smooth and creamy with no streaks left behind.
  2. Add the shredded cooked chicken to the bowl. Stir until every piece is coated and the mixture looks evenly creamy.
Fold in the add-ins
  1. Fold in the halved red grapes and diced celery. Mix gently so the grapes stay intact and the celery remains crisp.
  2. Add the chopped fresh dill and fold again. Stop when the dill is evenly distributed with visible green flecks.
  3. Taste the chicken salad and adjust salt and pepper as needed. The flavors should be bright from lemon and tangy from the mayo-sour cream base.
Serve and store
  1. Serve the chicken salad on croissants, in lettuce cups, or with crackers. Spoon it generously so the topping keeps its creamy shape.
  2. Refrigerate any leftovers in a covered container. Chill for best flavor and keep it stored up to 3 days.

Notes

For the easiest prep, use rotisserie chicken so the shredding step is quick and uniform. For a crunch upgrade, stir in chopped toasted pecans (optional, but they pair well with the grapes). Store covered in the refrigerator up to 3 days; freezing is not recommended because the grapes and creamy base can change texture. If you want a lighter option, swap half the mayonnaise for plain Greek yogurt to reduce richness while keeping the creamy coating.