Creamy Chicken Celery Salad (Printable Version)

Tender chicken and crisp celery blend with a creamy dressing for a refreshing midday meal.

# What You Need:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 1 cup celery, finely sliced
03 - 1/4 cup red onion, finely diced
04 - 1/2 cup seedless grapes, halved (optional)

→ Dressing

05 - 1/2 cup mayonnaise
06 - 1/4 cup Greek yogurt or sour cream
07 - 1 teaspoon Dijon mustard
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon honey (optional)
10 - Salt and black pepper, to taste

→ Fresh Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh dill or tarragon, chopped (optional)

# How to Make It:

01 - In a large mixing bowl, combine the chicken, celery, red onion, and grapes if using.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey if using, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken mixture and toss gently to coat evenly.
04 - Fold in the chopped parsley and dill or tarragon if using.
05 - Refrigerate for at least 30 minutes to allow flavors to meld, if time permits.
06 - Serve on lettuce leaves, with crackers, or as sandwich filling.

# Expert Tips:

01 -
  • It's ready in under 20 minutes of active work, leaving you more time to actually enjoy eating.
  • The dressing stays creamy without being heavy, thanks to that Greek yogurt trick that changes everything.
  • It tastes better the next day, so meal prep becomes genuinely rewarding.
02 -
  • Don't skip the lemon juice; it's what keeps this salad from tasting flat and mayo-heavy, and it preserves the color of the chicken.
  • If you're making this ahead, don't dress it more than a few hours in advance, because the celery and grapes will eventually weep and dilute your dressing.
  • The dressing-to-chicken ratio matters—you want creamy, not soupy, so add dressing gradually and taste before you finish.
03 -
  • Poach your chicken in broth with bay leaves and peppercorns instead of plain water, and it tastes infinitely better even in a salad where you might think it wouldn't matter.
  • If you're nervous about the mayo-to-yogurt balance, make the dressing first and taste it before combining with the chicken so you can adjust without wasting anything.

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