Crispy Chicken Salad (Print Version)

Tender chicken blended with creamy mayo, celery, grapes, and greens creates a crisp, flavorful blend.

# Components:

→ Salad

01 - 3 cups cooked rotisserie chicken, shredded or chopped
02 - 1/2 cup mayonnaise
03 - 1/2 cup celery, finely diced
04 - 1 cup seedless red grapes, halved
05 - 4 cups mixed salad greens (romaine, arugula, spinach)
06 - 1/4 cup sliced almonds or pecans (optional)
07 - Salt and black pepper, to taste

→ Garnish

08 - 2 tablespoons fresh chives or parsley, chopped (optional)

# Directions:

01 - In a large bowl, gently mix shredded rotisserie chicken, mayonnaise, diced celery, and halved grapes until evenly coated.
02 - Add salt and black pepper to taste, stirring to incorporate.
03 - Distribute the mixed salad greens evenly across four plates or on a large serving platter.
04 - Spoon the chicken mixture over the bed of salad greens evenly.
05 - Sprinkle sliced almonds or pecans if desired, then garnish with chopped chives or parsley.
06 - Serve immediately to maintain crispness and freshness.

# Expert Advice:

01 -
  • It's ready in 15 minutes because there's zero cooking involved, just smart assembling.
  • The contrast between crispy greens and creamy chicken filling makes every bite interesting.
  • It works as a light lunch or a respectable dinner, depending on what you're craving that day.
02 -
  • Don't dress the salad greens beforehand or they'll wilt—keep them dry until the last moment, or the whole thing becomes soggy and loses its appeal.
  • If you're making this ahead, keep the chicken mixture and greens separate until serving time, then combine them fresh.
03 -
  • Buy the highest quality mayonnaise you can find because it's the base flavor—cheap mayo will make the whole salad taste thin and forgettable.
  • Dice your celery small enough that it distributes throughout the salad instead of announcing itself in big chunks that some people might pick out.
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