Scrumptious Chicken Salad

Scrumptious Chicken Salad

Scrumptious Chicken Salad

We love Chicken Salad around here. It makes for a quick, easy meal that is light and refreshing on a hot summer day or you can put it on a sandwich to make it a little heavier if that is what suits your taste. 

I discovered Juliette really likes it when she about 2 years old and I took her out to tea with a couple friends of ours and I ordered some. She just kept eating and eating it, which was good cause it was a huge portion and I couldn’t have finished it on my own. 

After that experience I knew I needed to find a good recipe and start making it at home.

I have used this recipe for quite a few years now and have substituted the grapes for a few other things, depending on what I have around the house that sounds good, the original recipe called for pineapple, which is tasty, but I have also used mandarin oranges or blueberries.

Whatever you use for the fruit portion, this chicken salad is amazing and we simply love it and there is never any leftovers!

Chicken Salad
Prep time
Total time
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Serves: makes about 5 cups
  • Ingredients
  • 4 cups diced poached chicken (I usually use the chicken left from making chicken broth but you could also use a rotisserie or just about any other left over chicken)
  • 1 stalk celery, cut into ¼-inch dice
  • 4 scallions, trimmed and thinly sliced or ¼ cup sweet onion cut into ¼-inch dice
  • 1½ teaspoons finely chopped fresh tarragon or fresh dill
  • 2 tablespoons finely chopped parsley
  • ¼ cup sliced grapes
  • ¼ cup toasted almonds
  • 1 cup prepared or homemade mayonaise
  • 2 teaspoons strained freshly squeezed lemon juice
  • 1 teaspoon dijon mustard
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
Preparation Instructions
  1. In a mixing bowl, toss together the chicken, celery, scallions, grapes, almonds and herbs. Set aside.
  2. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined.
  3. Refrigerate until ready to serve.
  4. Can be served over a bed of greens or on a sandwich.










Thanks for the recipe (slightly adapted):

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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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