Fresh Chicken Salad Scoop (Printable)

A fresh chicken scoop mixed with celery, grapes, nuts, and creamy dressing for a flavorful meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded (approximately 2 medium breasts)

→ Vegetables

02 - 1/2 cup celery, finely chopped
03 - 1/4 cup red onion, finely chopped
04 - 1/3 cup seedless grapes, halved (optional)

→ Dressing

05 - 1/2 cup mayonnaise
06 - 2 tablespoons plain Greek yogurt
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Add-ins

11 - 2 tablespoons sliced almonds or chopped pecans (optional)
12 - 1 tablespoon chopped fresh parsley

# How-To Steps:

01 - In a large bowl, mix the cooked chicken, celery, red onion, grapes, and nuts if using.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken mixture and gently toss until evenly coated.
04 - Fold in the chopped fresh parsley carefully.
05 - Cover and refrigerate for at least 15 minutes to allow flavors to meld.
06 - Serve scoops of the salad on a bed of lettuce, alongside crackers, or inside a sandwich.

# Expert Suggestions:

01 -
  • It comes together in under 20 minutes and tastes even better after sitting in the fridge for a bit.
  • The Greek yogurt keeps it from feeling heavy while still giving you that creamy satisfaction.
  • You can eat it straight from the bowl, pile it on crackers, or tuck it into a sandwich—it works everywhere.
02 -
  • Don't skip the refrigeration—those 15 minutes transform loose ingredients into a cohesive dish where the flavors actually talk to each other.
  • If you use all Greek yogurt instead of mayo to make it lighter, add a tiny pinch more salt and lemon juice because you lose the richness that carries flavor.
  • Chop everything the same size so no single element surprises you mid-bite—a chunk of onion when you expected grape is jarring.
03 -
  • Make the dressing first and let it sit while you prep vegetables—it gives the mustard time to bloom and flavor to deepen.
  • If you taste it and it feels flat, it's almost always salt and lemon juice you need, not more mayo.

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