Crispy chicken salad (Printable)

Tender chicken paired with celery, grapes, greens, and nuts for a fresh, crisp meal.

# What Goes In:

→ 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, to taste
08 - Black pepper, to taste

→ Garnish

09 - 2 tablespoons fresh chives or parsley, chopped (optional)

# How to Make It:

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

# Expert Advice:

01 -
  • Ready in 15 minutes with zero cooking required, which means dinner happens on your terms.
  • That satisfying crunch of celery and almonds against creamy chicken feels fancy but genuinely effortless.
  • Somehow tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • If you make this ahead, keep the greens and chicken separate until the very last moment; there's nothing sadder than wilted lettuce hiding under mayo.
  • Greek yogurt can replace half the mayonnaise if you want something lighter, and honestly, you won't miss the creaminess because the grapes provide enough richness.
03 -
  • Buy a rotisserie chicken that's still warm if possible; the meat shreds easier and tastes fresher, plus your kitchen smells amazing while you're prepping.
  • Halve your grapes by hand rather than with a knife so they stay whole and plump instead of getting crushed and leaking juice everywhere.
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