Ingredients
(Makes ~4 cups / serves 4–6)
The Foundation:
• 3 cups cooked chicken, finely chopped (rotisserie chicken works beautifully—skin and bones removed)
→ Pro tip: Shred warm chicken with two forks for tender texture; chop cold chicken for distinct bites
• 1 cup celery, finely diced (about 2 ribs—uniform size = even crunch)
• ¼ cup red onion, minced (soak in cold water 10 mins to mellow sharpness)
• ¼ cup fresh flat-leaf parsley, finely chopped
The Bright Dressing:
• ½ cup full-fat mayonnaise (Hellmann’s or Duke’s for creaminess)
• ¼ cup full-fat sour cream (adds tang without heaviness)
• 1 tbsp Dijon mustard (not yellow—Dijon adds complexity)
• 1 tbsp fresh lemon juice (bottled lacks brightness—squeeze it!)
• ½ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
The Deli-Style Finish (Optional but Recommended):
• ½ cup seedless red grapes, halved (adds juicy sweetness—classic deli touch)
• ¼ cup sliced almonds, lightly toasted (toast in dry skillet 3 mins until golden)
Instructions
1. Prep with purpose
Chop chicken into ¼-inch pieces—not too fine (you want texture). Dice celery uniformly so every bite has crunch. If using red onion, soak in ice water while prepping other ingredients; drain and pat dry before mixing.
2. Whip the dressing
In a small bowl, whisk mayonnaise, sour cream, Dijon, lemon juice, salt, and pepper until silky smooth. Taste: It should make you want to dip a finger in—bright, tangy, balanced. Adjust lemon or salt if needed.
3. Fold with care
In a large bowl, gently combine chicken, celery, drained onion, and parsley. Pour dressing over top. Using a silicone spatula, fold just until coated—do not overmix (you’ll crush the chicken). If using grapes and almonds, fold them in last to preserve texture.
4. Rest and marry
Cover surface directly with plastic wrap (prevents skin formation). Refrigerate at least 1 hour—this is non-negotiable. Chilling lets flavors meld and dressing cling properly. For best results: chill 2–4 hours.
5. Serve with soul
Stir gently before serving. Taste and adjust salt if needed (cold dulls flavor). Serve chilled:
→ In buttery croissants with lettuce
→ Over crisp romaine or butter lettuce cups
→ With crackers, cucumber slices, or crusty sourdough
→ Garnished with extra parsley and a lemon wedge
Frequently Asked Questions
Q: Can I make this dairy-free?
A: Yes—swap sour cream for unsweetened coconut yogurt (full-fat) and use vegan mayo. Flavor shifts slightly but remains delicious.
Q: My salad is watery! How do I fix it?
A: Likely culprits: (1) Undrained grapes/onion, (2) Over-chilled chicken releasing moisture. Next time: pat all ingredients dry before mixing; add grapes/almonds just before serving.
Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely—use full-fat Greek yogurt for similar tang and creaminess. Avoid non-fat—it makes dressing thin and acidic.
Q: How long does it keep?
A: 3–4 days max in airtight container. Do not freeze—dressing separates and chicken becomes rubbery.
Allergy Information
• Contains: Eggs (in mayo), Dairy (sour cream)
• With optional almonds: Tree Nuts
• Gluten-free | Soy-free (verify mayo brand)
• Dairy-free option: See FAQ above
• Nut-free: Omit almonds; add sunflower seeds for crunch
Always check labels for cross-contamination.
Nutrition Facts (per ¾-cup serving, without grapes/almonds)
Calories: 295 • Protein: 22g • Fat: 21g (Sat: 4g) • Carbs: 4g • Fiber: 1g • Sugar: 1g • Sodium: 580mg
Rich in B6, Selenium, and Phosphorus
There’s quiet magic in dishes that feel like home. This chicken salad isn’t flashy. It won’t trend on social media. But it will become the recipe your family asks for by name—the one packed in lunchboxes with a sticky note that says "Love you." The one that makes a simple Tuesday feel like a gift.
And that optional grape? It’s not just sweetness. It’s the tiny burst of joy that reminds you: good food doesn’t need to be complicated to be memorable.
So make this on a quiet Sunday afternoon. Let it chill while you sip coffee. Then tuck it into a sandwich for tomorrow’s lunch—and know that somewhere, a deli counter is trying to replicate your version.
One last whisper: Add 1 tsp finely grated lemon zest to the dressing. That citrus spark? It’s the difference between classic—and unforgettable.
