This chicken salad recipe in a glass bowl with wooden salad spoons.

Best Chicken Salad Recipe

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


This chicken salad is deliciously creamy, dotted with sweet red grapes, crunchy celery, and crisp almond slices. Served on top of greens, it’s a healthy, paleo and keto chicken salad.



  • 2 lbs. chicken breasts (see notes)
  • 1 cup mayonnaise (preferably sugar-free or homemade)
  • 1 cup red grapes, quartered
  • ¾ cup sliced almonds, toasted
  • 4 green onions, sliced
  • 3 celery ribs, chopped
  • 1 tablespoon fresh dill (optional)
  • 1 teaspoon dijon mustard
  • ½ teaspoon each: salt and pepper


  • Place the chicken in a large pot and cover with an inch of water. Bring the pot to a boil then reduce the heat, cover the pot, and simmer for 20 minutes. Remove the chicken from the pot and, once cool, dice it into small pieces.
  • Add the diced chicken and all the remaining ingredients to a large bowl and mix well. Season with additional salt, as needed.


Rotisserie or leftover chicken works great in this recipe. You’ll need about 4 ½ cups of cooked, diced or shredded chicken.

The little bit of dill really brightens up this salad. If you’re not a fan, you can omit it.

A close up of garlic butter chicken and brussels sprouts in a pan.

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