Crispy Chicken Salad (Printable Version)

Tender chicken tossed with creamy mayo, celery, grapes, and greens for a fresh, crunchy meal.

# What You'll Need:

→ Salad

01 - 3 cups cooked rotisserie chicken, shredded or chopped
02 - 1/2 cup mayonnaise
03 - 1/2 cup celery, finely diced
04 - 1 cup seedless red grapes, halved
05 - 4 cups mixed salad greens (romaine, arugula, spinach)
06 - 1/4 cup sliced almonds or pecans (optional)
07 - Salt and black pepper, to taste

→ Garnish

08 - 2 tablespoons fresh chives or parsley, chopped (optional)

# Directions:

01 - In a large bowl, mix shredded rotisserie chicken, mayonnaise, diced celery, and halved grapes gently until well coated.
02 - Add salt and black pepper to taste, stirring lightly to distribute seasoning.
03 - Distribute mixed salad greens evenly among four plates or on a large serving platter.
04 - Spoon the chicken mixture atop the bed of greens, ensuring even coverage.
05 - Sprinkle sliced almonds or pecans over the salad, then garnish with chopped chives or parsley if desired.
06 - Serve immediately to retain crispness and freshness.

# Expert Hints:

01 -
  • It's ready in 15 minutes, no cooking required, just assembly and a little gentle mixing.
  • The sweet grapes against crisp celery and tender chicken create a flavor balance that feels both comforting and bright.
  • You can make it as light or rich as you want depending on your mood and what's in your fridge.
02 -
  • Don't chop the chicken too fine—you want tender chunks you can actually taste, not a paste.
  • If you make this ahead, keep the greens separate and only dress them at the last moment, or they'll turn soggy and sad.
03 -
  • Shred your rotisserie chicken by hand instead of chopping—you'll get more interesting texture variations and avoid turning it into paste.
  • If the mayo seems too thick, thin it with a tablespoon of lemon juice or champagne vinegar and suddenly the whole salad tastes brighter and more elegant.
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