There’s something magical about a good chicken salad in the summertime. It’s cool, crunchy, full of flavor, and comes together in no time at all. Whether you’re packing lunch for a beach picnic, serving a light dinner on the patio, or just looking for a way to use up leftover chicken, this recipe checks every box.
This version of chicken salad is inspired by my grandmother’s summer garden lunches. She always made hers with crisp apples from the orchard, juicy grapes from the backyard vines, and a dash of love that turned simple ingredients into something unforgettable.
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The Best Easy Chicken Salad Recipe for one
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A light, creamy chicken salad made with juicy grapes, crisp apples, crunchy celery, and pecans. all tossed in a tangy mayo-yogurt dressing. This refreshing recipe is perfect for summer lunches, picnics, or meal prep!
Ingredients
2 cups cooked chicken, shredded or diced
½ cup mayonnaise
½ cup plain Greek yogurt
½ cup red grapes, halved
½ apple (such as Gala or Honeycrisp), diced
½ cup celery, finely chopped
¼ cup red onion or scallions, thinly sliced
½ cup chopped pecans
1 tablespoon pickle juice (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Instructions
Prepare the chicken: Use shredded or diced, fully cooked chicken. Rotisserie, grilled, or leftover roasted chicken all work great.
Make the dressing: In a large bowl, whisk together mayo, Greek yogurt, garlic powder, onion powder, pickle juice, salt, and pepper.
Mix it all together: Gently fold in the chicken, grapes, apples, celery, onions, and pecans until well coated.
Chill: Cover and refrigerate for 30–60 minutes to allow the flavors to meld.
Serve: Spoon onto greens, sandwich it, wrap it, or enjoy straight from the bowl!
Notes
Make it lighter: Use all yogurt and skip the mayo.
Add zest: Try a splash of lemon juice or a spoonful of Dijon mustard.
Switch the nuts: Almonds, walnuts, or sunflower seeds work well too.
Fruit swaps: Swap grapes for dried cranberries, pears, or mandarin oranges.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes + Chill Time: 30 minutes
- Category: Salad, Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Ingredients You’ll Need
Here’s everything you need to make this light and satisfying chicken salad:
- 2 cups cooked chicken, shredded or cubed (rotisserie or leftover roasted chicken is perfect)
- ½ cup mayonnaise – classic creamy base
- ½ cup plain Greek yogurt – adds tang and lightens the dressing
- ½ cup red grapes, halved – for a sweet, juicy bite
- ½ apple, diced – use a crisp variety like Honeycrisp or Gala
- ½ cup celery, finely chopped – brings fresh crunch
- ¼ cup red onion or scallions, thinly sliced
- ½ cup chopped pecans – toasted if you like extra flavor
- 1 tablespoon pickle juice (optional) – adds a vinegary zing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Quick Recipe Overview
- Prep Time: 15 minutes
- Chill Time: 30–60 minutes
- Serves: 4
Step-by-Step Instructions
1. Prepare the Chicken
Start with fully cooked, cooled chicken. If using rotisserie, remove the skin and shred the meat. For poached chicken, season lightly with salt and pepper before shredding.
2. Mix the Creamy Base
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, garlic powder, onion powder, pickle juice (if using), salt, and pepper.
3. Add the Mix-Ins
Fold in the chicken, celery, grapes, apple, onion, and pecans. Stir gently to coat everything with the creamy dressing.
4. Chill
Let the salad rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and the salad to firm up a bit.
5. Serve It Up
Serve it cold over lettuce, in a sandwich, tucked into a wrap, or with crackers for dipping. You can also spoon it into avocado halves or hollowed-out tomatoes for a fun, healthy twist.
Tips & Customizations
- Want it lighter? Skip the mayo entirely and use all yogurt.
- Need a bit more kick? Add a spoonful of Dijon mustard or a splash of lemon juice.
- Make it sweeter: Add a few dried cranberries or raisins.
- Make it heartier: Add cooked quinoa or couscous for a grain boost.
- Go herbaceous: Fresh dill, parsley, or tarragon work beautifully here.
Serving Ideas
- Picnic-Ready Sandwiches: Serve it on buttery croissants or whole grain bread with lettuce.
- Low-Carb Lunch: Scoop into lettuce cups or halved bell peppers.
- Elegant Appetizers: Spoon onto cucumber slices or mini toast rounds for party bites.
- Meal Prep Favorite: Portion into containers with crackers and fruit for a week’s worth of lunches.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad may get a bit more watery as it sits, just give it a quick stir before serving again.
Make-Ahead Tip: Prep the chicken and dressing separately, and combine just before serving for the freshest taste and texture.
Why You’ll Love This Recipe
- Quick & easy – It comes together in under 20 minutes with minimal chopping.
- Versatile – Swap in ingredients based on your pantry or dietary needs.
- Healthy twist – The yogurt adds protein and reduces the heaviness of traditional mayo-only dressings.
- Perfect for summer – Refreshing, cool, and packed with texture and flavor.
Final Thoughts
A good chicken salad is like a culinary blank canvas. This version is my go-to because it’s simple, balanced, and endlessly adaptable. Whether you’re making it for a summer brunch, a picnic, or just a wholesome lunch at home, it’s guaranteed to be a hit.
Let your creativity shine! Try different fruit, crunch, or dressings, and don’t forget to tell me how you make it your own. I’d love to hear your family’s spin on this summer favorite.
