Creamy Chicken Salad
Creamy Chicken Salad is the perfect balance of tender chicken, crisp veggies, and a luxuriously smooth mayo-based dressing. This approachable recipe comes together in minutes, travels well, and shines as a versatile lunch or light dinner. It’s ideal for meal-prep, picnic days, or a quick weeknight when you want something comforting but not fussy.
Ingredients
- 2 cups shredded cooked chicken breast
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 stalk celery, finely chopped
- 1 cup grapes, halved
- 1/4 cup dried cranberries
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- to taste salt and black pepper
- 2 tbsp chopped fresh parsley
Instructions
- In a large bowl, combine the shredded chicken, celery, grapes, and cranberries. The celery brings a fresh crunch, while the grapes add a pop of sweetness that brightens the creamy base.
- In a separate small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth and well blended.
- Pour the dressing over the chicken mixture. Stir gently to coat without mashing the chicken. You want creaminess without losing the texture of the ingredients.
- Taste and adjust seasoning. If you like a tangier salad, add a bit more lemon juice; if you prefer a creamier texture, fold in a touch more mayo or sour cream.
- Fold in the parsley. This adds a fresh note and a bit of color that makes the dish feel vibrant.
- Chill the salad for at least 20 minutes to let flavors meld. Serve on its own, with bread for a sandwich, or atop a bed of greens for a light meal.