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Classic Chicken Salad

Classic Chicken Salad

Classic Chicken Salad made with chicken breast, Greek yoghurt, grapes, apple and walnuts. A fresh, creamy and protein-rich dish that serves 4–6 as a side. Quick to prepare, family-friendly and perfect for meal prep.
Course Salad, Side
Category American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 385 kcal
Autor Elle

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):

  1. Place the chicken breasts in a saucepan and cover with cold water. Season with salt.
  2. 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:

  1. 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.

  2. 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.

  3. Assemble the salad: Add the grapes, celery, green onions, parsley, apple and toasted walnuts to the bowl with the chicken.

  4. Combine: Pour the dressing over the salad ingredients and gently fold everything together until evenly coated. Adjust seasoning as needed.

  5. 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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