Chicken Salad (Traditional) | CookOS
Chicken Salad (Traditional) Save This Traditional Chicken Salad combines tender shredded chicken with red grapes, celery, walnuts, and a creamy mayonnaise base for a tangy, satisfying lunch that tastes like the deli counter.
Ingredients1 rotisserie chicken, about 4 cups of meat ($5.97) CookOS Beta © 2026 · Ad-free forever
1 cup seedless red grapes, quartered ($1.69)
1 cup red onion, diced ($0.61)
1 cup celery, diced ($0.62)
¼ cup chopped walnuts ($1.18)
¾ cup mayonnaise ($0.84)
1 Tbsp white vinegar ($0.02)
1 tsp salt ($0.04)
1 tsp freshly cracked black pepper ($0.15) 9 Ingredients Delivery in as fast as one hour.*
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1
Remove all white and dark meat from one rotisserie chicken. This will yield about 4 cups of meat. Shred meat with 2 forks and set aside.
2
Gather the quartered grapes, diced red onion, diced celery, and chopped walnuts.
3
In a small mixing bowl, add the mayonnaise, white vinegar, salt and pepper.
4
Whisk all dressing ingredients to combine.
5
Pour dressing ingredients over the shredded chicken, grapes, celery and walnuts.
6
Toss all ingredients together until evenly coated. Enjoy on a sandwich or on top of lettuce greens for a filling salad.
Tips & Notes Pro tips Shred chicken while still warm for easier breakdown and better texture integration with the dressing. Dice red onion finely and let it sit in the vinegar for 2 minutes before mixing to mellow the bite. Toast walnuts lightly in a dry pan for 2–3 minutes before chopping to deepen flavor and crunch. Chill finished salad for at least 30 minutes before serving so flavors meld and mayo base sets properly. Substitutions Red grapes → green grapes or diced apple (apple adds tartness, use lemon juice to prevent browning) Walnuts → pecans or sliced almonds (pecans are sweeter, almonds add delicate texture) White vinegar → apple cider vinegar or fresh lemon juice (cider vinegar adds depth, lemon adds brightness) Mayonnaise → Greek yogurt or sour cream blend (tangier taste, lighter mouthfeel, less creamy) Storage & make-ahead Store covered in the refrigerator up to 3 days. Stir before serving as dressing may separate slightly.
Common Questions Can I make this chicken salad ahead of time? Yes. Mix all ingredients and refrigerate up to 3 days. Add walnuts just before serving to keep them crisp.
Can I use fresh cooked chicken instead of rotisserie? Yes. Poach or roast 1.5 lbs boneless chicken breasts until 165°F internal temp, then shred and cool before mixing.
What can I substitute for mayonnaise? Greek yogurt works for a tangier, lighter version, though the texture will be less creamy. Use a 1:1 ratio.
How do I keep the red grapes from breaking? Quarter them gently by hand just before assembly, and fold them in at the end to avoid crushing.
Is this chicken salad gluten-free? Yes, all ingredients are naturally gluten-free. Verify your mayonnaise brand if concerned about cross-contamination.
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