Healthy Chicken Salad Recipe Lunch
There’s something wonderfully reliable about a good chicken salad recipe. It’s the dish I turn to for impromptu lunches in the garden, for filling hearty sandwiches for a day out, and for a light yet satisfying supper when I don’t want to turn on the oven. This isn’t just any chicken salad; it’s a recipe I’ve refined over the years to achieve the perfect balance of textures and flavours. We’re talking about tender, juicy chicken, a creamy and tangy dressing that clings to every ingredient, the refreshing crunch of celery, and a surprising sweetness from red grapes.
My kids absolutely devour this every time I make it, especially when it’s piled high on a slice of toasted sourdough. It’s that combination of creamy, crunchy, savoury, and sweet that just works so well. Unlike some chicken salads that can be a bit one-note and heavy, this one feels vibrant and fresh, thanks to a generous amount of fresh dill and a squeeze of lemon juice in the dressing. It’s one of those brilliant, adaptable recipes that you’ll find yourself making again and again, just like our family favourite, this Garlic Parmesan Chicken Pasta Recipe.
This salad recipe is ideal for using up leftover roast chicken, but I’ve included my favourite method for poaching chicken breasts from scratch, which guarantees the most succulent results. It’s a straightforward recipe that delivers a truly delicious meal, perfect for anyone who appreciates wholesome, homemade food that tastes exceptional.
Recipe Overview
This chicken salad recipe delivers a beautiful combination of textures and flavours. The chicken is poached until tender, then combined with crisp celery, sharp red onion, sweet grapes, and crunchy walnuts. It’s all brought together with a luscious dressing that’s both rich from the mayonnaise and bright from Dijon mustard and fresh lemon. I’ve tested this with both pecans and walnuts, and I find the slightly bitter edge of walnuts provides a fantastic contrast to the sweet grapes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus chilling time)
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Chicken Salad Recipe
- Genuine Flavour: The creamy mayonnaise is perfectly balanced by the sharp tang of Dijon mustard and fresh lemon juice, while sweet grapes and crunchy celery add delightful layers of taste and texture.
- Ready in Under 40 Minutes: From start to finish, this salad recipe comes together in about 35 minutes, which works beautifully for a swift weekday lunch or a simple dinner.
- Flexible Recipe: This recipe is wonderfully adaptable. You can swap the walnuts for toasted pecans, use crisp apple instead of grapes, or add a teaspoon of mild curry powder to the dressing for a different flavour profile.
- Great for Picnics and Potlucks: It holds up beautifully when made ahead and is always one of the first dishes to disappear at a summer gathering. It travels well in a cool box.
- Family Tested: I make this at least once a week in the warmer months – it’s become a family favourite. Everyone seems to love this, and it always gets compliments.
Ingredients You’ll Need
We’re using simple, fresh ingredients here. For the dressing, I always opt for a good quality full-fat mayonnaise, like Hellmann’s Real Mayonnaise, as its richness and creamy texture form the perfect flavour base. The quality really does make a difference.
- 2 large skinless, boneless chicken breasts (approx. 500g total)
- 2 celery stalks, finely diced
- 1 small red onion, very finely diced
- 150g red seedless grapes, halved
- 75g walnuts, roughly chopped
- 150g full-fat mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped (plus extra for garnish)
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
- For Poaching (Optional):
- 1 bay leaf
- A few black peppercorns
- 1 slice of lemon
Sara’s Tip: Take a moment to finely dice the celery and red onion. A smaller chop ensures you get a little bit of every texture and flavour in each mouthful, preventing any single ingredient from becoming overpowering.
How to Make This Chicken Salad Recipe
The process is very straightforward. We’ll begin by gently poaching the chicken to ensure it’s perfectly cooked and moist. While it cools, we can prepare the other ingredients, and then it’s simply a matter of mixing everything together.
- Poach the Chicken: Place the chicken breasts in a saucepan large enough to hold them in a single layer. Add the bay leaf, peppercorns, and lemon slice if using. Cover with cold water by about 2-3 cm. Bring the water to a gentle simmer over medium heat, then immediately reduce the heat to low. Cover the pan and let the chicken cook gently for 15-20 minutes, or until cooked through (the internal temperature should be 75°C). Avoid boiling the water, as this can make the chicken tough.
- Cool and Shred: Once cooked, remove the chicken from the poaching liquid and place it on a clean board. Let it cool for at least 15 minutes, until it’s comfortable to handle. Once cool, you can either dice it into small cubes or shred it using two forks. I personally prefer shredding for this salad.
- Prepare the Mix-ins: While the chicken is cooling, prepare your other ingredients. Finely dice the celery and red onion, halve the grapes, and roughly chop the walnuts and fresh dill. Place them all in a large mixing bowl.
- Make the Dressing: In a separate small bowl or a jar, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth and combined.
- Combine Everything: Add the cooled, shredded chicken to the large bowl with the celery, onion, grapes, and walnuts.
- Dress the Salad: Pour the dressing over the chicken mixture. Add the chopped dill, salt, and pepper.
- Mix Gently: Use a large spoon or spatula to gently fold everything together until all the ingredients are evenly coated in the dressing. Be careful not to overmix.
- Chill and Serve: For the best flavour, cover the bowl with cling film and chill in the fridge for at least 30 minutes. What works best for me is letting it rest, as this allows all the flavours to meld together beautifully. Garnish with a little extra fresh dill before serving.
Tips From My Kitchen
- Temperature Control: When poaching, the key is to keep the water at a gentle simmer, just below a rolling boil. A rapid boil can cause the proteins in the chicken to seize up, resulting in a tougher texture. The art of poaching is all about gentle cooking.
- The Secret Step: I learned that toasting the walnuts makes a remarkable difference. Simply place them in a dry frying pan over a medium heat for 2-3 minutes, tossing occasionally, until they become fragrant. This small step releases their natural oils and deepens their nutty flavour. Let them cool completely before chopping.
- Make-Ahead: You can poach and shred the chicken up to two days in advance and store it in an airtight container in the fridge. The dressing can also be mixed and kept in a sealed jar in the fridge for three days. Just combine all the components an hour before you plan to serve.
- Storage: Store any leftover chicken salad in an airtight container in the fridge. It will keep well for up to 3 days, although the walnuts may soften slightly over time.
Equipment You’ll Need
- Large salad bowl
- Sharp knife and cutting board
- Salad servers or a large spoon
- Small bowl or jar for the dressing
Common Mistakes to Avoid
- Dressing Warm Chicken: Always allow the chicken to cool completely before mixing it with the mayonnaise-based dressing. Adding a warm ingredient can cause the emulsion in the mayonnaise to break, resulting in an oily or separated dressing.
- Not Seasoning Enough: Cold dishes often require more seasoning than warm ones. Taste the salad after it has chilled for 30 minutes and adjust the salt and pepper as needed. A final pinch can really make the flavours pop.
- Skipping the Rest Time: I know it’s tempting to serve it straight away, but that chilling time is not just for getting it cold. It’s a crucial step that allows the individual flavours of the dill, onion, mustard, and lemon to marry and create a more cohesive, flavourful salad.
Delicious Variations to Try
One of the best things about this salad recipe is how easily you can adapt it to your own tastes or what you have in the fridge. Here are a few of our favourite variations:
- Spicy Version: For a gentle kick of heat, add half a finely chopped red chilli or a teaspoon of sriracha to the dressing. It pairs surprisingly well with the sweet grapes.
- Herbaceous Twist: Not a fan of dill? Fresh tarragon or chives also work beautifully. You could also add a tablespoon of chopped flat-leaf parsley for extra freshness.
- Different Protein: This recipe is fantastic with other proteins. Try it with flaked hot-smoked salmon for a luxurious twist, or use leftover roast turkey after Christmas. For another fantastic way to prepare flavourful chicken, check out this Juicy Chicken Recipe.
What to Serve With This Chicken Salad Recipe
This chicken salad is a versatile dish that can be served in many ways. It’s a meal in itself, but here are some suggestions for rounding it out:
- In Sandwiches: Serve it between two slices of soft, thick-cut granary bread or in a buttery croissant for a truly decadent lunch.
- With a Green Salad: Accompany it with a simple green salad of butter lettuce and rocket, dressed with a light vinaigrette to cut through the creaminess.
- Stuffed in a Jacket Potato: A warm, fluffy jacket potato provides a wonderful contrast in temperature and texture. This is a favourite way to serve it in my house for a comforting dinner. If you’re looking for more comforting chicken dishes, our Low Carb Chicken Casserole is another great option.
- Drink Pairing: A crisp, cold glass of Sauvignon Blanc or a non-alcoholic elderflower pressé complements the fresh flavours of the salad perfectly.
Frequently Asked Questions
Chicken Salad Recipe
Ingredients
Method
- Poach the Chicken: Place the chicken breasts in a saucepan large enough to hold them in a single layer. Add the bay leaf, peppercorns, and lemon slice if using. Cover with cold water by about 2-3 cm. Bring the water to a gentle simmer over medium heat, then immediately reduce the heat to low. Cover the pan and let the chicken cook gently for 15-20 minutes, or until cooked through (the internal temperature should be 75°C). Avoid boiling the water, as this can make the chicken tough.
- Cool and Shred: Once cooked, remove the chicken from the poaching liquid and place it on a clean board. Let it cool for at least 15 minutes, until it's comfortable to handle. Once cool, you can either dice it into small cubes or shred it using two forks. I personally prefer shredding for this salad.
- Prepare the Mix-ins: While the chicken is cooling, prepare your other ingredients. Finely dice the celery and red onion, halve the grapes, and roughly chop the walnuts and fresh dill. Place them all in a large mixing bowl.
- Make the Dressing: In a separate small bowl or a jar, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth and combined.
- Combine Everything: Add the cooled, shredded chicken to the large bowl with the celery, onion, grapes, and walnuts.
- Dress the Salad: Pour the dressing over the chicken mixture. Add the chopped dill, salt, and pepper.
- Mix Gently: Use a large spoon or spatula to gently fold everything together until all the ingredients are evenly coated in the dressing. Be careful not to overmix.
- Chill and Serve: For the best flavour, cover the bowl with cling film and chill in the fridge for at least 30 minutes. What works best for me is letting it rest, as this allows all the flavours to meld together beautifully. Garnish with a little extra fresh dill before serving.
Notes
I truly hope this classic chicken salad recipe becomes a staple in your kitchen, just as it has in mine. It’s a testament to how simple, fresh ingredients can come together to create something utterly delicious. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know how you serve yours!
Happy cooking,
Sara
