Creamy Chicken Celery Salad

My neighbor brought this chicken salad to a summer potluck years ago, and I watched people go back for thirds while the pasta salad sat untouched. She finally shared the recipe, whispering that the secret was Greek yogurt cutting through the richness. I've made it dozens of times since, each batch tasting like that perfect moment between spring and full summer when everything feels light and possible.

I once made this for a lunch meeting where I was nervous about presenting an idea, and somehow the salad gave me confidence. My boss asked for the recipe right there at the table, before the meeting even started. There's something about food made with care that puts people at ease, and this one seems to do that every single time.

Ingredients

• Cooked chicken breast, 2 cups diced or shredded: The foundation of everything—poach it gently or roast it until just cooked through so it stays tender and absorbs the dressing without drying out.
• Celery, 1 cup finely sliced: Crisp celery is non-negotiable here; it stays crunchy even after hours in the fridge and gives you that satisfying snap in every bite.
• Red onion, 1/4 cup finely diced: Just enough sharpness to wake up your palate without overwhelming the delicate chicken.
• Seedless grapes, 1/2 cup halved: A touch of sweetness that surprises people; they add bursts of brightness and keep the salad from feeling one-note.
• Mayonnaise, 1/2 cup: Use a good quality mayo here because it's doing heavy lifting in the dressing.
• Greek yogurt or sour cream, 1/4 cup: This is where the magic lives—it lightens the mayo while adding tang and protein.
• Dijon mustard, 1 teaspoon: A small amount adds depth and helps emulsify the dressing so it stays creamy.
• Fresh lemon juice, 1 tablespoon: Squeeze it fresh if you can; bottled lemon juice makes the whole thing taste processed.
• Honey, 1 teaspoon optional: A tiny whisper of sweetness that balances the mustard's bite.
• Salt and black pepper to taste: Taste as you go because seasoning levels vary depending on your mayo and yogurt brands.
• Fresh parsley, 2 tablespoons chopped: Green herbs brighten everything and make it feel like you didn't just throw leftovers together.
• Fresh dill or tarragon, 1 tablespoon chopped optional: Dill adds a subtle pickle-like quality that works beautifully with chicken.

Instructions

Gather your chicken and vegetables:

Combine the diced chicken, sliced celery, red onion, and grapes in a large mixing bowl. The bowl should be big enough that you can toss everything without things flying everywhere. This is the moment to pause and make sure your chicken is cooled completely, otherwise the warm pieces will start cooking the mayonnaise.

Make the dressing:

In a separate small bowl, whisk together the mayo, Greek yogurt, Dijon mustard, lemon juice, and honey if you're using it. Whisk until the mixture is completely smooth with no streaks of yogurt visible. Taste it before it touches the chicken so you can adjust the seasoning without second-guessing yourself.

Dress and combine:

Pour the dressing over your chicken mixture and gently toss everything together until every piece of chicken and celery glistens with that creamy coating. Use a gentle hand here; you're folding, not stirring aggressively, so the chicken stays tender and the celery doesn't break down.

Add the herbs:

Fold in the fresh parsley and dill or tarragon at the very end, when the salad is almost fully dressed. This keeps the herbs bright and prevents them from getting bruised or releasing their flavor too early.

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes if time allows. The flavors meld and get better as everything sits together, but honestly, it's delicious even eaten right away. This resting time is also when the celery softens just slightly while staying crisp, which is the ideal texture.

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I learned this chicken salad was special the day my son asked me to pack it for his school lunch instead of his usual peanut butter sandwich. That's when I knew it had moved beyond 'nice side dish' into 'the thing people actually crave.' Now it's become our shorthand for easy elegance, the dish I reach for when I want to feed people without stress.

How to Serve This

This salad is genuinely flexible, which is part of why it works so well for different occasions. Serve it on a bed of mixed greens for a lighter lunch, pile it into croissants for something more substantial, or spoon it into lettuce cups if you're avoiding bread. Each serving method changes the feel of the dish slightly, but the salad itself is always satisfying and never feels like you're settling.

Why This Works

The beauty of this salad is how the Greek yogurt transforms something that could be heavy into something that feels fresh and modern. The celery and grapes add texture and unexpected sweetness, while the herbs and mustard keep everything balanced. It's the kind of dish that feels simple until people taste it and realize every ingredient is doing something specific to make it better.

Variations and Additions

Once you understand how this salad works, you can adapt it endlessly without losing what makes it special. I've added toasted almonds for crunch, swapped in apple chunks instead of grapes, and even used half mayo and half avocado for a completely different texture. The core formula is sturdy enough that small changes feel like creative improvements rather than desperate fixes.

• Toast walnuts or pecans and fold them in at the last second so they stay crispy instead of getting soggy.
• Substitute the grapes entirely with diced apple or dried cranberries, depending on what your kitchen or mood calls for.
• Make it vegan by using dairy-free mayo and coconut yogurt, though the flavor profile will shift slightly toward something milder.

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This salad has been my answer to the question 'what should I bring' more times than I can count, and it's never disappointed. It's the kind of recipe that feels generous and effortless at once, which is exactly what good cooking should be.

Recipe FAQs

→ What type of chicken is best for this salad?

Cooked chicken breast, either diced or shredded, works best to maintain tenderness and blend well with the other ingredients.

→ Can I substitute mayonnaise for a lighter dressing?

Yes, using all Greek yogurt reduces fat while keeping the creamy texture and tangy flavor.

→ What fresh herbs enhance this dish?

Parsley adds freshness, and dill or tarragon delivers a subtle herbal note that complements the creamy dressing.

→ How long should the dish be chilled before serving?

Chilling for at least 30 minutes allows flavors to meld, improving the overall taste and texture.

→ Are there recommended additions for crunch?

Chopped toasted walnuts or pecans add a pleasant crunchy texture and nutty flavor to the mix.