Easy Chicken Salad Recipe

Hey, I’m John Canel. Today we’re making a flavor-packed, delicious chicken salad. So, let’s get started. This recipe is all chopping and mixing. It’s perfect for a warm day. No oven involved.

Ingredients

• 4 cups (420 g) chopped chicken – three cooked chicken breasts or a rotisserie chicken
• 2 green onions, thinly sliced
• 3 celery stalks, chopped
• 1 cup (200 g) washed and dried sweet red grapes
• ⅓ cup (40 g) sliced almonds
• ½ cup (120 g) mayonnaise
• 2 tablespoons Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional: 2 tablespoons chopped fresh tarragon, parsley, or dill

Instructions

1. Cut the chicken into bite-sized cubes or shred it, whichever you prefer.
2. Slice the green onions and chop the celery.
3. Halve the grapes.
4. Transfer the chicken, onions, celery, grapes, and almonds to a large bowl.
5. Add the mayonnaise, Dijon mustard, salt, and pepper.
6. Gently mix until everything is evenly coated.
7. If desired, fold in chopped fresh herbs.
8. Cover and chill for 20–30 minutes to let the flavors meld.

Serving Suggestions

This chicken salad is perfect for a hot summer day and makes great sandwiches with lettuce on a crunchy baguette or ciabatta. You can also enjoy it by the spoonful or alongside fresh vegetables.

Storage

Store in an airtight container in the refrigerator for up to one week—ideal for meal prep.

It’s delicious and I love the combinations of flavors and textures. Perfect for a warm day. I hope you get a chance to make this delicious and easy recipe.