The combination of fruit and nuts in chicken salad is classic for a reason: creamy, crunchy, and just a little bit sweet, the formula is endlessly riffable. Use whatever cooked chicken you have on hand: leftover roast chicken, store-bought rotisserie, or gently poached chicken breasts. Rotisserie chicken tends to be a bit drier, so don’t skimp on the dressing. If you’re starting with freshly poached chicken, add dressing gradually—you may not need it all.
Tips for making chicken salad
Let’s talk dressing
Most chicken salad recipes rely on a mix of mayonnaise, sour cream, Greek yogurt, or Dijon mustard. Here, we go all in on mayo for richness and body, then balance it with sharp white vinegar and a dash of hot sauce for subtle heat. For a tangier, less rich dressing, swap up to half the mayo for Greek yogurt.
Distilled vinegar is our preference here for its clean flavor, but if you prefer a softer vinegar, use white wine or apple cider vinegar.
What about the tarragon?
Tarragon brings a distinctive anise note that’s not for everyone. Skip it if you’re not into it and reach for a different soft fresh herb. Any combination of dill, parsley, and chives will fit right in.
What other mix-ins can I use?
This chicken salad recipe leans on grapes for juicy sweetness and walnuts for crunch, but it’s flexible. Try dried cranberries, chopped apples, or pineapple tidbits in place of grapes, toasted pecans or almonds instead of walnuts. Thinly sliced green onions or finely chopped red onions (rinse them first) also make a fine swap for the shallot. The one constant: crisp celery for texture.
How to serve chicken salad
This chicken salad recipe is ideal for meal prep and even gets better after a night in the fridge. Make it ahead and stash it in an airtight container for up to 3 days.
For a classic chicken salad sandwich, pile it onto toasted bread or a buttery croissant. Go for lettuce wraps with crisp-tender Bibb or Boston lettuce. Or, dollop on crackers for a satisfying snack.
Recipe information
Total Time
20 minutes (plus chilling)
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat oven to 350°. Spread out 1½ cups toasted walnuts, chopped, on a small rimmed baking sheet and toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
Step 2
Toss walnuts, 2 celery stalks, sliced ¼" thick, 1 medium shallot, finely chopped, 4 cups shredded cooked chicken (1¾–2 lb.), 2 cups halved seedless red grapes, 1¼ cups mayonnaise, 3 Tbsp. distilled white vinegar, 2 Tbsp. finely chopped tarragon or a mix of parsley, dill, and/or chives, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and a dash of hot sauce (if using) in a large bowl to combine. Cover and chill at least 1 hour before serving.
Do Ahead: Chicken salad can be made 3 days ahead. Keep chilled.
Editor’s note: This chicken salad recipe was first printed in the June 2003 issue of ‘Gourmet’; it has been edited for style and was slightly adapted in 2026 by Inés Anguiano for modern kitchens.
Recipe notes
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