Crispy Chicken Salad (Print View)

Tender chicken, creamy mayo, celery, grapes, and mixed greens combine for a refreshing, crunchy dish.

# Components:

→ Salad

01 - 3 cups cooked rotisserie chicken, shredded or chopped
02 - ½ cup mayonnaise
03 - ½ cup celery, finely diced
04 - 1 cup seedless red grapes, halved
05 - 4 cups mixed salad greens (romaine, arugula, spinach)
06 - ¼ cup sliced almonds or pecans (optional)
07 - Salt and black pepper, to taste

→ Garnish

08 - 2 tablespoons fresh chives or parsley, chopped (optional)

# Directions:

01 - In a large bowl, mix shredded rotisserie chicken, mayonnaise, diced celery, and halved grapes gently until evenly coated.
02 - Add salt and freshly ground black pepper to taste, stirring to incorporate.
03 - Distribute mixed salad greens evenly on four serving plates or a large platter.
04 - Spoon the chicken mixture evenly over the bed of greens.
05 - Sprinkle with sliced almonds or pecans if desired, then garnish with chopped chives or parsley.
06 - Present immediately to maintain crispness and freshness.

# Expert Advice:

01 -
  • It comes together in minutes, which means you can actually make it on a weeknight without pretending you have more patience than you do.
  • The sweet-salty contrast of grapes and mayo with tender chicken is unexpectedly satisfying in a way that feels both comforting and fresh.
  • It's flexible enough to adapt to whatever you have on hand, yet reliable enough to serve when people matter.
02 -
  • Chop your chicken while it's still slightly warm if possible—it shreds more cleanly and holds together better than cold chicken that's been sitting.
  • Don't mix the greens into the chicken mixture; keep them separate until serving, or you'll end up with wilted, oil-logged lettuce instead of crisp salad.
  • If you're making this ahead, keep the greens in a separate container and don't add the chicken mixture until right before serving, or it will all turn to mush.
03 -
  • Buy your rotisserie chicken right before you plan to make this; they cool down and the meat gets slightly less tender after a few hours.
  • If you're making this for a crowd, keep the greens and chicken mixture completely separate until the last possible moment, or invest in individual bowls so people can mix their own.
  • A light hand with mayo is better than a heavy hand; you can always add more, but you can't take it out, and too much mayo makes this feel heavy instead of fresh.
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