Go Back

Creamy Copycat Chicken Salad

A delightful chicken salad featuring shredded chicken mixed with a creamy dressing, fresh veggies, and a hint of sweetness from grapes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for quicker preparation.
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt Can be substituted with more mayonnaise or avocado.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup celery, diced
  • 1/4 cup red grapes, halved
  • 1/4 cup almonds, sliced
  • to taste Salt and pepper

Method
 

Preparation
  1. Cook your chicken by boiling, baking, or grilling until thoroughly cooked and easy to shred.
  2. In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Whisk until smooth and well combined.
  3. Toss in the shredded chicken, ensuring it’s evenly coated with the dressing.
  4. Add in the diced celery, halved grapes, and sliced almonds. Gently fold everything together without mashing the ingredients.
  5. Sprinkle with salt and pepper to taste, combining thoroughly.
  6. For the best flavor, refrigerate the chicken salad for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Freezing may alter texture. Thaw leftovers in the refrigerator overnight and stir gently before serving.