Chicken Salad Scoop (Printable)

Creamy chicken with crisp celery, grapes, and herbs chilled for a light, flavorful meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 large breasts)

→ Vegetables

02 - 1/2 cup celery, finely chopped
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup seedless grapes, halved (optional)

→ Dressing

05 - 1/2 cup mayonnaise
06 - 2 tablespoons plain Greek yogurt or sour cream
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper

→ Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped (optional)

# How to Make It:

01 - In a large bowl, incorporate the cooked chicken, celery, red onion, and grapes if using.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken mixture and fold gently until fully coated.
04 - Incorporate chopped parsley and dill into the mixture by folding gently.
05 - Refrigerate the salad for a minimum of 15 minutes to allow flavors to meld.
06 - Spoon generous portions onto a bed of greens, sandwich bread, or accompany with crackers as desired.

# Expert Advice:

01 -
  • It comes together in under 20 minutes and tastes like you spent way more effort than you actually did.
  • The Greek yogurt keeps it from feeling heavy, so you can eat it guilt-free as an actual meal, not just a side.
  • It transforms into sandwiches, salads, or snacks without any additional steps—one batch, infinite possibilities.
02 -
  • Don't skip the Greek yogurt step—this is what separates 'homemade chicken salad' from 'gas station sandwich filling,' and it's the one ingredient that makes the difference between creamy and heavy.
  • If you add fresh herbs, do it as the final step; they'll stay brighter, greener, and taste like actual herbs instead of wilted afterthoughts.
  • Taste the dressing before you mix it with the chicken; mayo masks flavors, so you need to know the dressing is balanced on its own first.
03 -
  • If mayonnaise intimidates you or you want something lighter, Greek yogurt can carry most of the load—use three-quarters yogurt and one-quarter mayo for a version that tastes rich but feels virtuous.
  • Chop everything by hand, not in a food processor; it takes two extra minutes and gives you texture and control instead of a homogeneous paste.

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