Easy Chicken Salad 

By Lidey Heuck

Published June 28, 2024

Easy Chicken Salad 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
(0)
Notes
Read community notes

This simple chicken salad makes great use of leftover chicken, though you can certainly use a rotisserie chicken or roast or boil chicken breasts for this recipe. The recipe calls for classic crunchy mix-ins such as grapes, celery and pecans, but feel free to make it your own: Use a diced tart apple in place of the grapes, or toss in a handful of dried cranberries. Chicken salad gets better as it sits, so make this at least a few hours in advance if you can, or make it on Monday to have on hand for lunches all week long. 

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Ingredients

Yield:4 to 6 servings
  • ½cup mayonnaise
  • 1tablespoon white wine vinegar
  • ½teaspoon Dijon mustard
  • Salt and pepper
  • 3cups diced cooked chicken breast
  • ½cup finely chopped celery (about 1 large stalk)
  • ½cup seedless grapes, quartered
  • ½cup toasted pecans, chopped (see Tip)
  • ¼cup minced red onion (about ¼ small onion)
  • 2tablespoons chopped fresh parsley
  • Toasted bread, lettuce cups or crackers, for serving
  • Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a large bowl, combine the mayonnaise, vinegar, mustard, ½ teaspoon salt and ¼ teaspoon pepper; whisk until smooth. Add the chicken, celery, grapes, pecans, onion and parsley and mix well. Season with more salt and pepper to taste.

  2. Step 2

    Serve on toasted bread or lettuce cups, or with crackers. Chicken salad will keep for up to 5 days in the refrigerator.

Tip
  • Toast pecans on a baking sheet at 350 degrees for 8 to 10 minutes.

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