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.
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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.
Gather the quartered grapes, diced red onion, diced celery, and chopped walnuts.
In a small mixing bowl, add the mayonnaise, white vinegar, salt and pepper.
Whisk all dressing ingredients to combine.
Pour dressing ingredients over the shredded chicken, grapes, celery and walnuts.
Toss all ingredients together until evenly coated. Enjoy on a sandwich or on top of lettuce greens for a filling salad.
Store covered in the refrigerator up to 3 days. Stir before serving as dressing may separate slightly.
Yes. Mix all ingredients and refrigerate up to 3 days. Add walnuts just before serving to keep them crisp.
Yes. Poach or roast 1.5 lbs boneless chicken breasts until 165°F internal temp, then shred and cool before mixing.
Greek yogurt works for a tangier, lighter version, though the texture will be less creamy. Use a 1:1 ratio.
Quarter them gently by hand just before assembly, and fold them in at the end to avoid crushing.
Yes, all ingredients are naturally gluten-free. Verify your mayonnaise brand if concerned about cross-contamination.
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