This chicken salad recipe is the kind of lunch that makes a fridge of leftovers feel like a plan. Cooked chicken, crunchy celery, sweet grapes and toasted pecans are folded into a creamy lemon and Dijon dressing, and it is ready in about 15 minutes with no cooking at all beyond the chicken itself. Most chicken salad recipes make enough for six or eight people, which is a lot of mayonnaise-based salad to eat before it goes off. This one is sized for two: 1 1/2 cups of chicken makes about two cups of salad, enough for two sandwiches or two big bowls over greens. It is simple and flexible, and easy to adapt to what you have.
Why you’ll like it
- Made for two: a small batch means you eat it while it is at its best.
- No cooking: if you start with rotisserie or already cooked chicken, you just chop and stir.
- Creamy with crunch: celery, grapes and pecans add texture and a little sweetness.
- Easy to change: sandwich, lettuce wrap, croissant or salad bowl, plus swaps for the grapes and nuts.
- Bright, not heavy: lemon juice and mustard keep the creamy dressing lively.
What makes it work
A dressing that is mixed first. Whisking the mayonnaise, mustard, lemon juice, dill, salt and pepper together before adding the chicken spreads the flavor evenly. That means no bland spots and no pockets of straight mayonnaise.
Shredded or finely chopped chicken. Smaller, shredded pieces pick up the dressing better than big cubes, so every bite is creamy and seasoned. Rotisserie chicken is ideal because it is already moist and flavorful.
Lemon and Dijon. Mayonnaise on its own can taste flat or heavy. A little lemon juice and Dijon mustard add brightness and tang so the salad tastes fresh.
Contrast in texture. Finely diced celery brings crunch, grapes add juicy sweetness and pecans add richness. If you leave out the grapes and pecans, the basic salad is still good.
A short chill. Resting the salad in the refrigerator for 30 minutes lets the flavors come together, though it is also good right away.
How it’s sized for two
Popular chicken salad recipes call for two cups of chicken for six servings, or a pound and a half for eight. Scaling that down to 1 1/2 cups of chicken, about 8 ounces, makes about two cups of finished salad. That is plenty for two sandwiches or two bowls, with maybe a spoonful left over for a snack.
The other ingredients follow the same ratios: 1/3 cup of mayonnaise, one small celery rib, one green onion, 1/2 cup of grapes and 2 tablespoons of pecans. The dressing is easy to adjust, so start with the amounts here and add a little more mayonnaise or lemon juice if you like.
All you need is a medium bowl and a fork.
Ingredients for chicken salad
Exact amounts are in the recipe card below. Here is how to choose each one.
- Chicken: shredded or chopped rotisserie chicken is the easiest. You can also poach a boneless chicken breast in simmering water until it reaches 165°F, then cool and shred it.
- Mayonnaise: a good full-fat mayonnaise gives the creamiest texture. For a lighter salad, plain Greek yogurt can replace part of it.
- Celery: diced finely, so the crunch is present but not overwhelming.
- Green onion: thinly sliced for a mild onion flavor.
- Red grapes: halved, for juicy sweetness. They are optional but popular.
- Pecans: chopped, for richness and crunch. Walnuts or almonds work too, and you can leave them out.
- Dijon mustard and lemon juice: they give the dressing a gentle tang.
- Dill, salt and pepper: fresh dill is lovely; a pinch of dried dill also works.
- To serve: bread, croissants, lettuce leaves or salad greens.
How to make chicken salad
- Whisk the dressing ingredients together.
- Add the chicken, celery, green onion, grapes and pecans.
- Fold until evenly coated and adjust the seasoning.
- Serve right away or chill, then spoon onto bread or greens.
Step-by-step notes
Making the dressing. In a medium bowl, whisk the mayonnaise with the Dijon mustard, lemon juice, dill, salt and pepper until smooth. Taste a little on a spoon; it should be creamy, tangy and well seasoned, since the chicken will mellow it.
Combining. Add the chicken, celery, green onion, grapes and pecans. Fold with a spatula or spoon until everything is evenly coated. The salad should look creamy but not wet, with no pools of dressing at the bottom of the bowl.
Adjusting. Taste and adjust. If it seems a bit flat, add a pinch more salt or a little more lemon juice. If it seems dry, add a small spoonful of mayonnaise.
Chilling. Serve right away, or cover and refrigerate for 30 minutes so the flavors blend and the salad firms up slightly.
Tips and variations
- Use rotisserie chicken. It saves time and is already seasoned.
- Shred instead of cube. Shredded chicken absorbs the dressing better.
- Lighten it up. Replace half of the mayonnaise with plain Greek yogurt.
- Swap the fruit. Diced apple works in place of the grapes.
- Add herbs. Chives or parsley are good alternatives to the dill.
- Make it spicy. A dash of hot sauce or a pinch of cayenne gives it a kick.
- Skip the nuts if you need a nut-free version; the salad still has plenty of crunch from the celery.
What to serve with it
Chicken salad is endlessly versatile.
- On toasted bread for a classic sandwich; toasting keeps the bread from going soggy.
- In a croissant for a little luxury.
- In lettuce cups for a lighter, low-carb option.
- Over salad greens with a few sliced cucumbers or tomatoes.
- With crackers as a snack plate with extra grapes.
Storage and food safety
Keep the salad covered in the refrigerator and eat it within 3 to 4 days. Do not leave it out for more than 2 hours, and keep it chilled if you pack it for a picnic or lunch. Chicken salad does not freeze well, because the mayonnaise separates when it thaws. If you want to prepare ahead, store the chicken, the dressing and the crunchy ingredients separately and mix them when you are ready to eat.
A bowl, a fork and fifteen minutes: lunch for two is simpler than it looks.
Frequently asked questions
What is a simple chicken salad recipe?
Combine cooked shredded chicken with mayonnaise, diced celery, green onion, Dijon mustard, lemon juice, salt and pepper. This version for two adds grapes and pecans, which are optional.
How do I make chicken salad with grapes?
Halve red grapes and fold them in with the chicken and celery. They add juicy sweetness against the creamy dressing; this recipe uses 1/2 cup.
How can I make chicken salad healthier?
Replace half of the mayonnaise with plain Greek yogurt, add extra celery and serve it in lettuce cups or over greens instead of bread.
Can I use rotisserie chicken for chicken salad?
Yes. Rotisserie chicken is moist and seasoned, which makes it a great shortcut. Remove the skin and shred or chop the meat.
How long does chicken salad last in the fridge?
Keep it covered in the refrigerator and eat it within 3 to 4 days. Do not leave it out for more than 2 hours.
Print
Chicken Salad for Two
- Total Time: 15 minutes
- Yield: 2 servings (about 2 cups)
Description
Easy chicken salad for two: cooked chicken, celery, grapes and pecans in a creamy lemon and Dijon dressing, ready in 15 minutes.
Ingredients
- 1 1/2 cups chopped or shredded cooked chicken (about 8 ounces), from a rotisserie chicken or a poached breast
- 1/3 cup mayonnaise
- 1 small celery rib, finely diced
- 1 green onion, thinly sliced
- 1/2 cup red grapes, halved
- 2 tablespoons chopped pecans (optional)
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 teaspoon chopped fresh dill (or 1/4 teaspoon dried dill)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- bread, croissants, lettuce leaves or salad greens, to serve
Instructions
- In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon juice, dill, salt and pepper until smooth.
- Add the chicken, celery, green onion, grapes and pecans to the bowl.
- Fold gently until everything is evenly coated with the dressing. Taste and add a little more salt, pepper or lemon juice if you like.
- Serve right away, or cover and refrigerate for 30 minutes to let the flavors blend. Spoon onto toasted bread, croissants, lettuce leaves or salad greens.
Notes
Equipment: medium bowl, fork or spoon
- Rotisserie chicken is the easiest shortcut; use white and dark meat as you like.
- To poach chicken, simmer a boneless breast gently in water until it reaches 165°F, then cool and shred it.
- Shredded chicken absorbs the dressing better than cubes.
- Replace half of the mayonnaise with plain Greek yogurt for a lighter salad.
- Apples or celery leaves are good swaps for the grapes.
- Doneness: The salad is ready when the chicken is evenly coated, creamy but not wet, with crunchy celery and juicy grapes throughout.
- Keep the salad covered in the refrigerator and eat within 3 to 4 days. Do not leave it out for more than 2 hours. Chicken salad does not freeze well because the mayonnaise separates.
- Use fully cooked chicken (165°F), keep the salad refrigerated and do not leave it out for more than 2 hours (USDA FSIS).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
