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Two chicken salad croissant sandwiches stacked on top of each other.

Chicken Salad

  • Author: The Cooking Jar
  • Total Time: 15 minutes
  • Yield: 6-8 1x


This classic chicken salad recipe makes delicious chicken salad sandwiches for spring and summer cookouts, barbecues, or quick lunches.


Units Scale
  • 4 cups cooked chicken (about 2 lbs.), shredded (I used rotisserie)
  • 1 cup seedless red grapes, halved
  • 4 celery hearts, finely diced
  • 1/2 medium red onion, finely diced
  • 1/2 cup pecans/walnuts, chopped
  • 1 cup mayonnaise or Greek yogurt/sour cream (see notes)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon coarse sea salt, to taste
  • 1/4 teaspoon pepper, to taste


  1. In a small bowl, whisk mayonnaise and lemon juice with salt and pepper. Do a taste test and adjust seasonings if needed (see notes for adding more flavor).
  2. Add shredded chicken to a large mixing bowl along with grapes, celery, red onions and chopped nuts.
  3. Add mayo mixture and stir to mix well. Do another taste check and adjust seasonings to taste.
  4. Chill for at least an hour before serving.
  5. Serve with croissants, bread, bagel, wraps, crackers, lettuce wraps, or over a bed of greens.
  6. Enjoy!


  • Add some herbs – Try adding some fresh herbs like parsley, dill, chives, tarragon, or green onions.
  • Try other nuts  – Substitute pecans with other nuts like toasted sliced almonds or walnuts.
  • Add more fruits – Add more fruits or substitute grapes with chopped apples, dried cranberries, or craisins.
  • Substitute mayo – Use Greek yogurt and sour cream or a combination of any of these.
  • Add more flavor – Add more flavor with sweet pickle relish, chopped cooked eggs, or poppy seeds.
  • Add some bite – Try some Dijon mustard or honey mustard to add some bite.
  • Add some heat – Add a few dashes of red pepper flakes for some heat.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 15 mins