Crispy Chicken Salad (Printable Version)

A fresh mix of chicken, celery, grapes, and greens offering crisp textures and rich flavors in a quick dish.

# Ingredient List:

→ Salad

01 - 3 cups cooked rotisserie chicken, shredded or chopped
02 - 1/2 cup mayonnaise
03 - 1/2 cup celery, finely diced
04 - 1 cup seedless red grapes, halved
05 - 4 cups mixed salad greens (romaine, arugula, spinach)
06 - 1/4 cup sliced almonds or pecans (optional)
07 - Salt and black pepper, to taste

→ Garnish

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

# Steps:

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

# Expert Advice:

01 -
  • It comes together in 15 minutes, which means weeknight dinner or weekend lunch without drama.
  • The combination of creamy, crisp, and sweet hits every craving at once—there's no fighting your instincts here.
  • Rotisserie chicken does the heavy lifting, so you get restaurant-quality flavor with zero actual cooking involved.
02 -
  • Don't make this hours ahead and refrigerate it—the mayo will make the greens soggy and sad. Assemble it right before eating, always.
  • If you hate mayonnaise-heavy salads, swap half of it for Greek yogurt. It's lighter and adds a subtle tang that makes you wonder why you didn't think of it sooner.
03 -
  • Buy your rotisserie chicken from the deli counter while it's still hot. It shreds like silk and the flavor is sharper than something that's been sitting for hours.
  • Celery oxidizes and tastes bitter if cut too far in advance, so dice it right before you start mixing everything together.
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