Crispy Chicken Salad (Printable)

Tender chicken combined with celery, grapes, and creamy dressing on a bed of fresh salad greens.

# Ingredient List:

→ Salad

01 - 3 cups cooked rotisserie chicken, shredded or chopped
02 - 1/2 cup mayonnaise
03 - 1/2 cup celery, finely diced
04 - 1 cup seedless red grapes, halved
05 - 4 cups mixed salad greens (romaine, arugula, spinach)
06 - 1/4 cup sliced almonds or pecans (optional)
07 - Salt, to taste
08 - Black pepper, to taste

→ Garnish

09 - 2 tablespoons fresh chives or parsley, chopped (optional)

# How to Prepare:

01 - In a large bowl, mix shredded rotisserie chicken, mayonnaise, diced celery, and halved grapes gently until fully coated.
02 - Add salt and black pepper to taste, stirring lightly to incorporate the seasoning.
03 - Arrange mixed salad greens evenly onto four individual plates or a serving platter.
04 - Distribute the chicken mixture evenly over the bed of greens on each plate or platter.
05 - Sprinkle sliced almonds or pecans over the salad if desired, then garnish with chopped chives or parsley.
06 - Present the salad at once to maintain crispness and freshness.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes flat which means dinner happens even on chaotic weeknights
  • The creamy chicken mixture against crisp fresh greens creates this perfect texture contrast that keeps every bite interesting
02 -
  • The chicken salad mixture can sit in the refrigerator for two days but only dress the greens right before serving or they turn soggy and sad
  • Red grapes work better than green ones here because their sweetness balances the creamy dressing without being too tart
03 -
  • Toast the nuts in a dry skillet over medium heat for two minutes and the kitchen smells incredible while the salad tastes exponentially better
  • Buy two rotisserie chickens when they are on sale and freeze the shredded meat in portion sized bags for future chicken salad emergencies
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