Chicken Salad Scoop (Printable)

Creamy chicken blended with celery, grapes, and herbs in a tangy dressing for a light, fresh meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded (approx. 2 large breasts)

→ Vegetables

02 - 1/2 cup celery, finely chopped
03 - 1/4 cup red onion, finely chopped
04 - 1/4 cup seedless grapes, halved (optional)

→ Dressing

05 - 1/2 cup mayonnaise
06 - 2 tablespoons plain Greek yogurt or sour cream
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill, chopped (optional)

# How-To Steps:

01 - In a large bowl, combine the cooked chicken, celery, red onion, and grapes if using.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken mixture and mix gently until everything is evenly coated.
04 - Fold in fresh parsley and dill carefully to maintain texture.
05 - Refrigerate for at least 15 minutes to allow flavors to meld.
06 - Serve as a generous scoop on a bed of greens, in sandwiches, or with crackers.

# Expert Advice:

01 -
  • It comes together in under 20 minutes and tastes like you've been cooking all day.
  • The Greek yogurt keeps it creamy without feeling heavy, and the mustard adds just enough brightness to make every bite interesting.
  • It's endlessly adaptable—add apples one day, walnuts the next, serve it however suits your mood.
02 -
  • Don't oversalt—your mayonnaise, mustard, and Greek yogurt already carry sodium, and you can always add more at the table but you can't take it back.
  • The texture of your chicken matters more than you'd think; shredded chicken absorbs the dressing differently than diced, so choose based on whether you want it clumpy or silky.
  • Prep everything ahead but don't mix until a few hours before serving, or the salad can get waterlogged as the vegetables release their juices.
03 -
  • For crunch without heaviness, scatter toasted almonds or walnuts over the top just before serving rather than folding them in—they stay crisp and become a textural surprise.
  • A single tablespoon of fresh tarragon instead of dill transforms this into something French and sophisticated, which is the same trick fancy restaurants use to justify their prices.

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