Fresh Chicken Salad Scoop (Printable)

A fresh blend of chicken, crisp vegetables, and creamy tangy dressing perfect for any meal.

# What You Need:

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

02 - 1/2 cup celery, finely chopped

03 - 1/4 cup red onion, finely chopped

04 - 1/3 cup seedless grapes, halved (optional)

05 - 1/2 cup mayonnaise

06 - 2 tablespoons plain Greek yogurt

07 - 1 teaspoon Dijon mustard

08 - 1 teaspoon lemon juice

09 - 1/4 teaspoon salt

10 - 1/4 teaspoon black pepper

11 - 2 tablespoons sliced almonds or chopped pecans (optional)

12 - 1 tablespoon chopped fresh parsley

01 - In a large bowl, mix the cooked chicken, celery, red onion, grapes, and nuts if using.

02 - In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.

03 - Pour the dressing over the chicken mixture and toss gently to coat evenly.

04 - Fold in the chopped parsley carefully.

05 - Cover and refrigerate the mixture for at least 15 minutes to allow flavors to meld.

06 - Serve scoops of the salad on lettuce leaves, with crackers, or as a sandwich filling.

01 -

It comes together in under 20 minutes and tastes even better the next day when the flavors have had time to get to know each other.
You can eat it straight from the bowl with a fork, pile it onto crackers, or fold it into a sandwich—it's endlessly flexible.
The Greek yogurt keeps it lighter than traditional versions while still feeling creamy and rich.

02 -

Don't skip the refrigeration step; those 15 minutes make a real difference in how the flavors develop.
If you're making this ahead, keep the fresh parsley separate and fold it in just before serving so it doesn't wilt and darken.

03 -

Use a rotisserie chicken from the market to cut your active cooking time in half, and nobody will know the difference.
Toast your almonds or pecans briefly in a dry skillet before adding them—it deepens their flavor and makes the whole salad taste more intentional.