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Chicken Salad Recipe

Chicken salad with shredded chicken, creamy mayo-sour cream dressing, and jewel-toned red grapes. Stir in crisp celery and fresh dill for a bright, creamy texture that’s easy to serve on croissants, lettuce cups, or crackers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Chicken salad base
  • 3 cup cooked chicken, shredded Use rotisserie chicken for easiest prep.
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 1 cup red grapes, halved Halve for juicy, burst-ready bites.
  • 2 stalk celery, diced Dice small so every forkful has crunch.
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 salt and pepper Season to taste; add gradually.

Method
 

Mix the creamy dressing
  1. In a mixing container, combine mayonnaise, sour cream, lemon juice, salt, and pepper until smooth and cohesive. Scrape the sides to fully incorporate any thicker sour cream bits.
Coat the chicken
  1. Add the shredded chicken and stir until every piece is evenly coated with the creamy mixture. Continue stirring until no dry chicken streaks remain.
Fold in the crunch and color
  1. Fold in the halved red grapes, diced celery, and chopped dill. Mix gently so the grapes stay intact and bright.
  2. Taste and adjust seasoning with additional salt and pepper as needed. The dressing should be tangy and balanced, with dill flavor coming through.
Serve
  1. Spoon the chicken salad onto croissants, lettuce cups, or crackers for serving. Assemble just before eating for the best contrast between creamy filling and crunchy base.

Notes

For the best texture, chill the finished salad for 15–30 minutes so the flavors meld and the chicken stays scoopable (fridge: 3-4 days; freezer: no). If you want extra crunch, stir in chopped toasted pecans right before serving. Dietary swap: use Greek yogurt in place of half the mayonnaise for a lighter, tangier dressing while keeping the creamy consistency.