Easay chicken salad

Chicken salad has always been one of those recipes that feels simple but somehow becomes something special when the flavors are balanced properly. It is the kind of dish that works for a quick lunch at home, a light dinner, a weekend gathering, or a make-ahead meal waiting in the refrigerator. The version I make at home is creamy without being heavy, fresh without being complicated, and packed with different textures in every bite. The chicken provides a hearty base, the celery adds a crisp crunch, the grapes bring little bursts of sweetness, and the herbs brighten everything up.

Ingredients

• 1 large stalk celery
• 1/2 medium red onion or 3 medium scallions
• 1/2 cup seedless red grapes (optional)
• 1/2 medium lemon
• 4 sprigs fresh dill
• 1 pound shredded, cooked chicken (about 3 cups)
• 3/4 cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon celery seeds (optional)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Dice the celery into small pieces.
2. Finely dice the red onion or thinly slice the scallions.
3. Quarter the red grapes if using.
4. Juice half of the lemon until you have about 1 tablespoon of lemon juice.
5. Remove the fronds from the dill sprigs and chop them finely.
6. Add the prepared celery, onion, grapes, lemon juice, and dill to a medium bowl.
7. Add the shredded cooked chicken, mayonnaise (or Greek yogurt and mayonnaise mixture), Dijon mustard, and celery seeds if using.
8. Stir everything together until evenly combined and the chicken is coated with the dressing.
9. Season with kosher salt and freshly ground black pepper according to taste.
10. Serve immediately or refrigerate until ready to enjoy.

Notes

The chicken salad can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Leftovers can be refrigerated in an airtight container for up to 2 days. Grapes can be skipped or replaced with diced apples or chopped dried apricots. For extra crunch, add roasted slivered almonds, chopped pecans, or walnuts. Serve with sliced bread, croissants, and lettuce, or enjoy over a green salad.