The chicken salad recipe I’ve been perfecting for years! Tender chicken, sweet red grapes, crunchy walnuts and fresh dill in a light, creamy dressing. Plus my secret ingredient that makes everyone ask for the recipe!
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I am obsessed with chicken salad and incredibly picky when it comes to both the taste and texture. Rule #1 for me? There absolutely cannot be too much mayo. Great chicken salad should be all about tender chicken lightly coated in a creamy dressing with enough crunch, sweetness and depth of flavor to keep every bite interesting.
This recipe is the result of years of “research” (a.k.a. ordering chicken salad everywhere from deli counters to restaurants), plus real kitchen experience, from making staff meals during my internship at Food Network to countless batches at home. My all-time favorite? The chicken salad at A Market in Newport Beach, California. After years of testing, this recipe is as close as I’ve ever gotten to recreating it at home.
Sweet red grapes, crunchy walnuts, sharp red onion and fresh dill (plus my secret ingredient!), all brought together with just enough mayo to coat it all. Let me show you how to make it!
Two Things That Make This Chicken Salad Different
- Lightly Dressed: I’m a mayo enthusiast (looking at you, macaroni salad!), but when it comes to chicken salad, I like to go light. You want every bite to taste like tender, flavorful chicken with a little richness from the dressing, with just enough Dijon mustard to add depth without overpowering the crunch and freshness of the other ingredients.
- My Secret Ingredient: Sugar. I first started adding sugar to my chicken and turkey salad during my time at Food Network, and it’s the single thing that makes people ask “what’s in this?” It doesn’t make the salad sweet. What it does is balance the acidity of the lemon juice and Dijon mustard and round out the overall flavor so everything tastes more cohesive. My Best Leftover Turkey Salad uses the same trick and it’s been my #1 ranked recipe after Thanksgiving for years.
- Chicken: You’ll need 4 cups chopped or shredded cooked chicken. More on this below!
- Mayonnaise: Duke’s or Hellmann’s are my go-tos.
- Dijon mustard: Adds subtle tang and depth without tasting mustardy. Don’t swap for yellow mustard.
- Fresh lemon juice: Freshly squeezed will give you the brightest and best flavor.
- Sugar: Two teaspoons. Trust me, see above!
- Red seedless grapes: They add the perfect pop of sweetness and a juicy bite that pairs beautifully with the savory dressing. Green grapes work too, but I love the color contrast of red.
- Walnuts: For crunch and a slightly earthy, nutty flavor.
- Red onion: Just ¼ cup finely diced adds enough sharpness without overwhelming the other flavors. If raw onion is too much for you, soak the diced onion in cold water for 10 minutes then drain. It takes the edge off significantly. Or omit completely.
- Fresh dill: Adds bright, herbaceous flavor and is my personal favorite here. Tarragon, chives or flat-leaf parsley are all great alternatives if dill isn’t your thing.
See the recipe card for full information on ingredients and quantities.
Best Chicken to Use
Poached chicken is my top pick (and what I used here) because it produces the most tender, juicy meat that shreds or chops beautifully and absorbs the dressing perfectly. My method is easy and totally foolproof! If I’m short on time, I use my all-time fave store-bought shortcut: rotisserie chicken. But honestly, any leftover cooked chicken works here, from grilled to roasted (try my roast chicken recipe) or even canned chicken that’s been drained really well. What I’d avoid: any chicken that’s dry or overcooked going in.
Grab a Big Bowl
Start by whisking together the creamy dressing, then toss in the chopped cooked chicken, halved grapes, nuts, diced red onion and fresh dill and give everything a good stir until evenly coated. That’s it!
Serve immediately or store in an airtight container in the fridge for up to 5 days.
If I’m not piling this chicken salad with grapes onto a buttery croissant with lettuce and tomato, I’m scooping it over a bed of butter lettuce for an easy lunch. My husband and kids love it served with crackers for scooping. And honestly, eating it straight from the bowl with a fork is also a completely valid option!
Variations and Add-Ins
There are ENDLESS ways to customize this classic favorite. And while you’ll find my fave version in the recipe card, here are some common swaps:
- Celery: The classic chicken salad add-in for extra crunch. I left it out intentionally since the walnuts do that job, but add 1 to 2 stalks finely diced if you love it.
- Dried cranberries (Craisins): Swap the grapes for Craisins or use both. They also make this even better for meal prep since they won’t release liquid the way fresh grapes do over time.
- Pecans: Swap the walnuts or use a mix of both.
- Apple: Diced Honeycrisp or Granny Smith apples add a crisp, sweet-tart bite that works really well with the walnuts.
- Greek yogurt: Swap half the mayo for plain Greek yogurt for a lighter, tangier dressing.
- Pineapple: Adds a tropical sweetness that pairs surprisingly well with the walnuts and dill. Use canned pineapple that’s been drained really, really well. I’d avoid fresh pineapple as it can make the salad watery over time.
- Avocado: Check out my Avocado Chicken Salad for a whole recipe built around this combo!
FAQs
Most likely the grapes! Red grapes release liquid over time, especially after a few days in the fridge. A quick stir usually brings it back together. If you’re making this for meal prep and want to avoid it altogether, swap the grapes for dried cranberries (Craisins), which won’t release any liquid.
Absolutely! And honestly, it tastes even better the next day once the flavors have had a chance to meld together. If you’re making it more than a few hours ahead, hold off on adding the walnuts until right before serving so they stay nice and crunchy.
I wouldn’t. Mayo-based salads don’t freeze well. The dressing separates when thawed and the texture becomes watery and unpleasant. Make it fresh and enjoy it within 5 days.
Double or triple the recipe and serve it straight from a large bowl with a variety of options alongside, like croissants, sandwich bread, crackers and lettuce cups so everyone can build their own. It’s one of the easiest dishes to make for a shower, potluck or summer gathering because it’s fully make-ahead and travels well. Just keep it chilled and don’t leave it sitting out at room temperature for more than 2 hours.
Ingredients
- 2/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 Tablespoon fresh lemon juice
- 2 teaspoons sugar
- 4 cups chopped or shredded cooked chicken
- 1 cup halved red grapes
- 1/2 cup chopped walnuts
- 1/4 cup diced red onion
- 1 Tablespoon chopped fresh dill
Instructions
- In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice and sugar with ½ teaspoon kosher salt and ¼ teaspoon pepper.
- Stir in the shredded chicken, grapes, walnuts, red onion and dill. Serve immediately or store in an airtight container in the fridge for up to 5 days.
Kelly’s Notes
- The chicken: Poached chicken is my top pick for the juiciest, most tender results (here’s my foolproof How to Poach Chicken guide!). Short on time? Store-bought rotisserie chicken is a great shortcut.
- The walnuts: For extra crunch, stir them in right before serving rather than mixing them in ahead of time.
- The red onion: If raw onion is too sharp for your taste, soak the diced onion in cold water for 10 minutes, then drain before adding.
- Variations: Swap walnuts for pecans, add a handful of dried cranberries, or stir in diced celery for extra crunch.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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I tried your avo chicken salad recipe… love it and so did the family.
So glad you all enjoyed it, Sybil!