This creamy, classic chicken salad is one of those timeless recipes that never goes out of style. Tender shredded chicken folded into a creamy Greek yoghurt dressing, studded with sweet grapes, crisp celery, crunchy walnuts and fresh herbs — it’s light yet satisfying, wholesome yet indulgent. This creamy chicken salad recipe is quick to make, perfect for meal prep, and just as good piled into sandwiches as it is spooned over leafy greens.
Whether you call it a creamy chicken salad, a Greek yogurt chicken salad or a classic chicken sandwich filling, this recipe delivers flavour, texture and balance in every bite.
Ingredients for Classic Chicken Salad
This creamy chicken salad uses simple, fresh ingredients that each bring something special to the bowl:
- Cooked chicken breast – Shredded for the best texture. Leftover roast chicken, poached chicken or rotisserie all work well.
- Greek yoghurt (10% fat) – Adds creaminess with a fresh tang. You can substitute part with mayonnaise for a richer version.
- Dijon mustard & lemon juice – For brightness and depth.
- Seedless red grapes – Sweet, juicy contrast to the savoury chicken.
- Celery – Adds crunch and freshness.
- Green onions – Mild flavour without overpowering.
- Apple – A sweet-tart variety (such as Braeburn or Wellant) works beautifully.
- Walnuts – Toast lightly to enhance their nutty flavour.
- Flat-leaf parsley – For a fresh, herbaceous finish.
Tip: If using rotisserie chicken, wait before adding extra salt. It’s often already well seasoned and can make the salad too salty.
How to Make Classic Chicken Salad (3 Easy Steps)
This traditional chicken salad recipe comes together quickly and easily:
- Fold together: Pour the dressing over the chicken mixture and gently fold until everything is evenly coated. Taste and adjust seasoning. If time allows, chill briefly before serving for the best flavour.
- Make the creamy dressing: Whisk together the Greek yoghurt, Dijon mustard and fresh lemon juice until smooth and creamy. Season lightly.
- Combine the chicken salad ingredients: In a large bowl, add the shredded chicken, grapes, celery, spring onions, apple, parsley and toasted walnuts.
Get the exact ingredient quantities in the printable recipe card below.
Why This Classic Chicken Salad Recipe Is So Good
There are countless creamy chicken salad variations out there — here’s why this one stands out:
- Light yet creamy – Greek yoghurt keeps it fresh and balanced without being heavy.
- Naturally sweet and savoury – Grapes and apple brighten every bite.
- High in protein – Satisfying and nourishing.
- Meal-prep friendly – Tastes even better the next day.
- Versatile – Serve in sandwiches, wraps, lettuce cups or as a side salad.
f you love this classic chicken salad recipe, you might also enjoy:
- Zucchini Salad with Chickpeas – fresh and Mediterranean-inspired.
- Mediterranean Quinoa Salad – perfect for meal prep.
- Carrot Apple Salad with Yoghurt – light and refreshing.
- Lentil Salad with Apple and Carrot – hearty and nourishing.
Classic Chicken Salad
Ingredients
For the dressing:
- 1 x 200 g container Greek yoghurt (about 3/4 cup)
- 1 tablespoon Dijon mustard
- Juice of 1 lemon (about 3 tablespoons)
- sea salt and freshly ground black pepper, to taste
For the salad:
- 2 cooked chicken breasts, shredded (about 400 g, or 1 small rotisserie chicken)
- 1 1/2 cups red grapes (seedless), quartered (250 g)
- 3 celery ribs, diced
- 4 green onions thinly sliced (both white and green parts)
- 3 tablespoons finely chopped flat-leaf parsley
- 1 small sweet-tart apple, peeled and diced
- 1/2 cup walnuts, lightly toasted (50 g)
Method
How to Poach Chicken (If Needed):
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Place the chicken breasts in a saucepan and cover with cold water. Season with salt.
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Bring to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover and cook for 8–12 minutes, or until the chicken is cooked through. Remove from the water and let rest for a few minutes before shredding with two forks. Allow to fully cool before using in the salad.
To Prepare the Chicken Salad:
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Make the dressing: In a small bowl, whisk together the Greek yoghurt, Dijon mustard and lemon juice. Season with salt and pepper to taste. Tip: If using rotisserie chicken, wait to add salt until after the salad is fully assembled and tasted, as rotisserie chicken is often already well seasoned.
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Shred the chicken: If not already shredded, use two forks to pull the cooled chicken into bite-sized pieces (alternatively roughly chop). Transfer to a large mixing bowl.
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Assemble the salad: Add the grapes, celery, green onions, parsley, apple and toasted walnuts to the bowl with the chicken.
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Combine: Pour the dressing over the salad ingredients and gently fold everything together until evenly coated. Adjust seasoning as needed.
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Serve: Spoon over a bed of crisp salad leaves or tuck generously into sandwiches. Enjoy!
Notes
- Make ahead: You can prepare the salad in advance and let it chill, covered, in the fridge until ready to serve. This allows the flavours to meld beautifully. Stored in an airtight container, it keeps well for up to 3 days.
- Chicken options: This recipe works well with leftover chicken, rotisserie chicken, or pan-fried or poached chicken, as long as it is shredded and fully cooled before mixing. If using rotisserie chicken, wait to add salt until after tasting the finished salad, as it is often already well seasoned and can make the salad salty.
- Use mayonnaise: For a richer, more traditional flavour, replace half of the yoghurt with mayonnaise. This creates a creamier texture while keeping the salad fresh and balanced.
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