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Chicken Salad Recipe

This chicken salad recipe is so flavorful and tastes amazing! Try it on a croissant, in a lettuce cup, spread on top of crackers or stuffed in a pita or tortilla.

Chicken salad in a glass bowl.
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Classic Chicken Salad

Chicken salad is one of my all-time favorites. There are so many different ingredients you can add in or swap to personalize it to your taste. You can even make a slow cooker version if you have a busy day ahead.

Chicken salad sandwiches are one of my favorite dishes to make for a bridal or baby shower. They are always a crowd-pleaser and have people going back for seconds! I’ve tried some that are boring and flavorless, but this recipe is far from that. The combination of textures and flavors are irresistible.

I don’t love when the mayo in the dressing is overpowering, so I’ve used a combination of both mayo and Greek yogurt to lighten it up a bit. The brown sugar in the dressing gives the recipe a touch of sweetness and the dill adds the perfect fresh flavor. Don’t forget to add crisp, fresh grapes to give it an extra crunch!

Chicken salad ingredients in a glass bowl.

My Secret Ingredients

  • Greek yogurt: I’m not a fan of chicken salad that’s too mayonnaise forward. That’s why I use a combination of both mayo and Greek yogurt to help lighten it up.
  • Brown sugar: I add a little light brown sugar to give it a hint of sweetness. You don’t need a large amount…only a Tablespoon.
  • Dill: Fresh dill makes everything better and that’s no exception in this recipe. It takes the flavor up a notch.
  • Cashews: Cashews are great for an added crunch. Other nuts would taste great too, but cashews are my favorite.

How to Make Easy Chicken Salad

STIR. Combine the mayo, yogurt and lemon juice in a large bowl. Then stir in the chopped green onions, brown sugar, dill, salt, garlic powder and black pepper. Next add in the chicken, celery, grapes and cashews. Stir until the mixture is evenly coated.

CHILL. Let chill in the refrigerator for at least 15 minutes prior to serving. Remove and add more seasonings to taste.

Chicken salad mixed in a glass bowl.

Ways to Serve

My favorite way to eat this chicken salad recipe is on a croissant, but you can also stuff it in a tortilla or pita bread, place it in a lettuce cup or spread it on top of crackers for a yummy snack.

Tips + Modifications

  • Buy grapes that are firm to the touch. They will hold up best when mixed in and still have that delicious crisp bite.
  • You can sub mayo for the Greek yogurt, however I prefer the lightness the yogurt adds.
  • Make into a waldorf version by using walnuts instead of cashews and add in apples. Then serve in a lettuce cup.
  • Refrigerate for at least 15 minutes prior to serving. This helps the flavors meld together and shine through.
  • This mixture tastes best served the first day.
Chicken salad on lettuce bed.

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chicken salad with grapes in bowl

Chicken Salad Recipe

5 from 5 votes
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Author: Jamielyn Nye
This chicken salad recipe is so flavorful and tastes amazing! Try it on a croissant, in a lettuce cup, spread on top of crackers or stuffed in a pita or tortilla.
Prep Time: 15 mins
Refrigerate: 15 mins
Total Time: 30 mins
Servings: 8


  • ¼ cup mayonnaise
  • 3 Tablespoons plain Greek yogurt
  • 1 Tablespoon lemon juice
  • 2 Tablespoons green onions , chopped thin
  • 1 Tablespoon light brown sugar
  • 2 teaspoons fresh dill , minced
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • teaspoon ground black pepper
  • 3 cups chopped cooked chicken , I use rotisserie
  • 1 cup celery , chopped
  • 1 cup red grapes , quartered (firm grapes work best)
  • ¼ cup cashews , quartered, or slivered almonds

For serving: Lettuce cups, croissant or bread, crackers


    • In a large bowl, stir together the mayonnaise, yogurt and lemon juice. Stir in green onions, brown sugar, fresh dill, salt, garlic powder, and black pepper until combined.
    • Next, stir in the chicken, celery, grapes and cashews until it is evenly coated. Store in the refrigerator for at least 15 minutes or until ready to serve. Add more dill, salt and pepper to taste.
    • Serve the mixture on bread, lettuce cups or dip in crackers.



    Storage: Store in a covered container in the refrigerator for up to 3 days.
    Make ahead: This mixture is best served the first day. You may also make the night before; however, wait to mix the grapes, celery & nuts in until ready to serve so they stay crunchy.
    Substitutions: You may substitute the croissant for sliced bread, red onion for green onion, apples or raisins for the grapes and pecans or almonds for the cashews.
    Nutrition: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on ingredients used.


    Calories: 196kcal | Carbohydrates: 7g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 234mg | Potassium: 443mg | Fiber: 1g | Sugar: 5g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Course
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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