Crispy Chicken Salad (Printer View)

A fresh mix of shredded chicken, celery, grapes, and nuts creates a crisp, flavorful salad with vibrant greens.

# 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 (e.g., 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)

# Method:

01 - In a large bowl, gently mix shredded rotisserie chicken with mayonnaise, finely diced celery, and halved grapes until evenly coated.
02 - Add salt and freshly ground black pepper to taste, stirring gently to incorporate.
03 - Distribute mixed salad greens evenly onto four serving plates or a large platter.
04 - Spoon the chicken mixture over the bed of greens, ensuring even coverage.
05 - Sprinkle with sliced almonds or pecans if desired, then garnish with chopped fresh chives or parsley.
06 - Present the salad promptly to maintain crispness and optimal texture.

# Expert Advice:

01 -
  • It's ready in 15 minutes flat, making weeknight dinners feel less like a chore.
  • The sweet grapes and creamy mayo create this perfect balance that keeps you reaching for more bites.
  • One bowl to wash and no cooking required means you can actually enjoy your meal instead of cleaning up.
02 -
  • Don't skip halving the grapes—whole grapes are awkward to eat and will roll around your fork, but halved ones actually become part of the salad instead of a rogue element.
  • If you make this more than a few hours ahead, the greens will start to wilt and get soggy, so either assemble it right before serving or keep the components separate and combine at the last minute.
03 -
  • Shred your own rotisserie chicken while it's still warm if you have time—the meat separates better and feels fresher than pulling apart cold chicken.
  • Keep your salad greens in ice water for 10 minutes before serving if they seem at all wilted, and they'll perk right back up with a crisp snap.
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