Whether seasoned or beginner, every host needs a few back pocket recipes and homemade chicken salad is one of them. And when you’re having the girls over for a luncheon, a wedding or baby showers, you especially don’t want one loaded with onions or even dill, because it’s they’re not always lunchtime favorites.
This chicken salad recipe begins with a batch of juicy seared chicken breasts but rotisserie chicken works too (although I can’t promise it will be as flavorful). The rest of the ingredients are simple, pantry friendly and come together to make an unbelievably fresh, light but big flavored chicken salad.
The guys will even love it too.
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Best method for cooking chicken
My foolproof method for cooking chicken breasts delivers juicy, flavorful meat that’s ideal for chicken salad, soups, enchiladas—you name it. It’s a great alternative to rotisserie chicken and skips the waste of buying a whole bird just for the white meat. Plus, you control the seasoning and skip the store-bought extras.
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Ingredient call outs
Two different kinds of celery are in this recipe: celery and celery salt. The celery adds fresh crunchy texture and the celery salt brings that classic chicken salad savoriness.
More flavor and texture boosters include red grapes for sweetness and sliced or slivered almonds for even more crunch. I have also used toasted pecans when I’ve been out of almonds.
Mix up chicken salad
Ways to serve
- Toasted sourdough bread with crisp lettuce and a thick slice of sharp cheddar, because why not?
- Nestled in a crisp lettuce cup or endive for a party.
- Grilled in a panini for a chicken melt
Ladies luncheon menu idea
A salad trio is fun menu idea for a shower or lunch. A classic panzanella bread salad would add bold color and a lemon farro salad adds heartiness.
For dessert, lemon drop cookies or some Italian almond ice cream cake would be perfect.
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Ladies Luncheon Chicken Salad with Grapes and Almonds
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Ingredients
- 3 chicken breast halves, pan seared and cubed; can use rotisserie chicken too
- 2 sticks celery , chopped
- 1 cup red grapes , halved
- ½ cup sliced almonds, toasted chopped pecans are good too!
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 2 T stone or dijon mustard
- ½ tsp kosher salt
- ¼ tsp celery salt
- ¼ tsp black pepper
Instructions
Pan sear the chicken
- Heat a large skillet over medium high heat. Add 1 Tablespoon olive oil and heat until shimmering.
- Flatten the chicken breasts between a folded sheet of parchment paper using a meat pounder.
- Season both sides liberally with salt and pepper. Add to skillet and cook for 1 minute. Release the chicken from the pan and flip to the other side. Cover the skillet, lower the heat and set a timer for 10 minutes. Do not peek during this time.
- After the time has passed, keep the lid on and turn off the heat. Let the chicken finish cooking for 10 more minutes. Again…do not lift the lid or peek!
Mix the chicken salad
- Add the chicken to a bowl of a stand mixer and fitted with the paddle attachment. Turn the mixer on to 4 (medium) and shred the chicken. Stop the mixer when it reached your preferred "shred".Add the celery, grapes, and almonds to the bowl and toss to combine.
- In another bowl, mix the mayo, yogurt, mustard and all the seasonings. Mix until blended. Pour over the chicken mixture and toss until thoroughly blended and coated.
- Serve on toasted sourdough, lettuce cups (great for a shower or party) or on a buffet with crackers.
