BEST Chicken Salad

Kimberly Killebrew

For a chicken salad that's guaranteed to be a winner, look no further!

4.91 from 318 votes

Prep Time 10

Total Time 10

Course Entree, Main Dish, Side Dish

Cuisine American

Servings servings for sandwiches

Calories 279 kcal

2 large boneless ,skinless chicken breasts cooked in lightly salted water then chilled in the fridge and diced, about 4 cups (for the best texture, avoid canned chicken)
1 cup chopped celery
1 1/2 cups halved seedless red grapes
3 green onions ,chopped
1 cup mayonnaise (for a healthier choice use Avocado Oil Mayonnaise)
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon prepared yellow mustard
2 tablespoons chopped fresh parsley
1/2 teaspoon dried dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the diced chicken, celery, green onions and grapes in a large mixing bowl and stir to combine.
In a medium-sized bowl, add the remaining ingredients to make the sauce and stir to combine. Pour the mayo sauce over the chicken salad and stir to combine and thoroughly coat the salad.
Cover and chill in the fridge for at least 4 hours before serving.
Serve on sandwiches, croissants or in wraps with some lettuce. For a low-carb option, serve on a bed of lettuce with sliced tomato and avocado.

Keyword Chicken Salad

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