This classic chicken salad recipe combines tender poached chicken, crunchy almonds, juicy grapes, and fresh herbs for the perfect balance of flavors and textures. It’s creamy, satisfying, and versatile enough for any occasion – from casual lunches to elegant gatherings.
Why You’ll Love This Recipe
This isn’t just any chicken salad – it’s the ultimate version that hits all the right notes. The combination of crunchy, creamy, sweet, and savory elements creates a perfectly balanced dish that’s both comforting and sophisticated. It’s meal-prep friendly, making weekday lunches a breeze, and it’s endlessly customizable to suit your preferences. Whether served on croissants, wrapped in lettuce, or enjoyed straight from the bowl, this chicken salad delivers restaurant-quality flavor with simple, wholesome ingredients.
Ingredients
Chicken: Boneless, skinless chicken breasts create the foundation of this salad with lean, tender protein.
Almonds: Sliced raw almonds add essential crunch and a subtle nutty flavor that complements the chicken perfectly.
Mayonnaise: The creamy base that binds everything together while adding richness.
Dijon Mustard: Adds a subtle tang and depth that elevates the entire salad.
Red Grapes: Their sweet juiciness provides bursts of flavor and a beautiful color contrast.
Celery: Delivers refreshing crunch and a subtle pepperiness that balances the creamy elements.
Green Onions: Offer a mild onion flavor without overpowering the other ingredients.
Parsley: This bright herb adds freshness and a pop of color.
Tarragon: The secret ingredient that brings a sophisticated, slightly anise-like flavor profile.
Lemon Juice: Brightens all the flavors and adds a refreshing acidity that cuts through the richness.
Salt and Pepper: Essential seasonings that bring all the flavors together.
Variations
Mediterranean: Replace the grapes with diced cucumber, add some crumbled feta cheese, chopped Kalamata olives, and use Greek yogurt for half of the mayonnaise.
Curry Chicken Salad: Add 1-2 tablespoons of curry powder, a handful of golden raisins, and swap the almonds for cashews.
Apple Pecan: Replace the grapes with diced apples, use pecans instead of almonds, and add a touch of honey to the dressing.
Avocado Chicken Salad: Reduce the mayonnaise by half and add one mashed ripe avocado for a healthier twist.
Buffalo Style: Add 2-3 tablespoons of buffalo sauce to the mayonnaise, replace the grapes with diced celery, and add crumbled blue cheese.
How to Make the Recipe
- Poach the chicken: Place chicken in a wide pot, cover with cold water, and add salt. Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for 8-12 minutes until the internal temperature reaches 160-165°F. Let rest, then chill in the refrigerator.
- Prepare the ingredients: While the chicken cools, slice the grapes, dice the celery, slice the green onions, and chop the herbs.
- Assemble the salad: Dice the chilled chicken into ½-inch pieces and place in a large mixing bowl. Add all remaining ingredients, including the mayonnaise, Dijon mustard, and lemon juice.
- Mix and serve: Gently fold everything together until well combined. Season with salt and pepper to taste. Chill before serving for the best flavor.
Tips for Making the Recipe
- Don’t overcook the chicken: Poaching keeps it tender and juicy, but overcooked chicken becomes dry and rubbery.
- Toast your almonds: For an extra nutty flavor, lightly toast the almonds in a dry skillet before adding them to the salad.
- Season incrementally: Add salt and pepper gradually and taste as you go to achieve the perfect balance.
- Chill before serving: Let the salad rest in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Dice everything uniformly: Cutting ingredients to a similar size ensures you get a bit of everything in each bite.
How to Serve
- Classic sandwich: Pile between slices of toasted whole grain bread with lettuce and tomato.
- Croissant: Serve on buttery croissants for an elevated lunch option.
- Lettuce wraps: Spoon into Boston lettuce or romaine leaves for a low-carb option.
- Stuffed avocado: Fill halved avocados with chicken salad for a satisfying, keto-friendly meal.
- On a bed of greens: Serve atop mixed greens with additional veggies for a complete salad.
Make Ahead
This chicken salad is perfect for meal prep and actually improves in flavor after sitting for a day. Store in an airtight container in the refrigerator for up to 3-4 days. If making more than a day ahead, consider adding the almonds just before serving to maintain their crunch. Give it a quick stir before serving to redistribute the dressing.
FAQs
Can I use rotisserie chicken instead of poaching my own?
Absolutely! Rotisserie chicken is a great time-saver and adds wonderful flavor. Simply remove the skin and shred or dice the meat. You’ll need about 4-5 cups of diced cooked chicken.
How can I make this recipe healthier?
Replace half or all of the mayonnaise with Greek yogurt, use light mayonnaise, or incorporate mashed avocado. Add extra veggies like diced bell peppers for more nutrition without extra calories.
Can I freeze chicken salad?
I don’t recommend freezing this recipe as mayonnaise tends to separate when thawed, and the fresh vegetables will lose their crunch and become watery.
What’s the best way to poach chicken for maximum flavor?
For more flavorful poached chicken, add aromatics to your poaching liquid, such as bay leaves, peppercorns, lemon slices, garlic cloves, or fresh herbs. Just remember that subtle flavors work best, as you want the chicken to complement the other ingredients in the salad.
Conclusion
This ultimate chicken salad recipe strikes the perfect balance of creamy, crunchy, sweet, and savory elements. With its versatility and make-ahead convenience, it’s sure to become a staple in your recipe collection. Whether you’re looking for a satisfying lunch option, a crowd-pleasing appetizer for gatherings, or a light dinner on warm evenings, this chicken salad delivers exceptional flavor with minimal effort. The combination of fresh herbs, crunchy vegetables, and tender chicken creates a dish that’s both comforting and sophisticated – truly deserving of its “ultimate” title.
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The Ultimate Chicken Salad Recipe
This refreshing and flavorful Ultimate Chicken Salad combines tender poached chicken with crisp celery, sweet grapes, and crunchy almonds for the perfect balance of textures and flavors. Dressed with a creamy mayo-Dijon blend and fresh herbs, it’s ideal for sandwiches, wraps, or atop a bed of greens.
Ingredients
- 2 pounds boneless skinless chicken breasts
- ½ cup sliced raw almonds
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup red grapes, quartered
- 2 celery ribs, diced
- 3 green onions (green and white parts), sliced
- 2 tablespoon finely chopped parsley
- 1 tablespoon finely chopped tarragon
- 1 lemon, juiced (about 3 tablespoons)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Poach the Chicken: Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8 to 12 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
- Prepare the Chicken: Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces. Add it to a large mixing bowl. This uniform size ensures each bite has the perfect amount of chicken and makes for easier mixing with other ingredients.
- Combine Ingredients: Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to the mixing bowl along with the almonds, mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper. The combination of fresh herbs, crunchy vegetables, and sweet grapes creates a balanced flavor profile.
- Mix and Chill: Mix everything together until it’s well combined. Let it chill in the fridge until you’re ready to serve. This resting time allows the flavors to meld together, resulting in a more cohesive and delicious chicken salad.
Notes
- For the best flavor, chill the chicken salad for at least 1 hour before serving.
- You can substitute Greek yogurt for half the mayonnaise for a lighter version.
- This chicken salad keeps well in the refrigerator for up to 3 days in an airtight container.
- For extra crunch, toast the almonds in a dry skillet for 3-5 minutes before adding them to the salad.
- Feel free to add dried cranberries or chopped apples for additional flavor variations.
