A Refreshing Classic with Tender Chicken, Crunchy Almonds & a Creamy Herbed Dressing

When it comes to iconic, satisfying, and refreshing meals, chicken salad is a timeless staple. Whether you’re making sandwiches for a picnic, filling croissants for brunch, or meal-prepping a protein-packed lunch, this recipe delivers flavor, texture, and freshness in every bite.

This Best Ever Chicken Salad isn’t just your average mayo-and-celery affair. It’s packed with oven-roasted chicken, sweet grapes, toasted almonds, and a vibrant mix of herbs — all tossed in a lemony Dijon mayo dressing that brings the whole bowl to life. You’ll love how it walks the line between gourmet and comfort food.

🌟 Why This Chicken Salad Stands Out

Oven-roasted chicken adds rich flavor and texture.
Seedless grapes bring a natural sweetness that balances the creaminess.
Almonds add crunch and a toasty, nutty note.
Fresh herbs like dill and parsley brighten every bite.
Make-ahead friendly — even better after chilling.
Gluten-free & low-carb (optional bread serving aside).

Whether you’re making a summer lunch, a bridal shower spread, or just using up leftover chicken, this recipe is a must-save favorite.

🛒 Ingredients You’ll Need

Let’s dive into what makes this chicken salad so crave-worthy.

🍗 Chicken (3–4 lbs, bone-in, skin-on thighs & breasts)

Roasting chicken with the skin on and bones in guarantees the juiciest, most flavorful meat. Thighs add richness, and breasts offer lean protein. After roasting, the meat is shredded or chopped roughly.

Tip: You can use rotisserie chicken in a pinch, but roasted fresh is the gold standard.

🍇 Grapes (1 cup, halved)

Choose seedless red and green grapes for a balance of tart and sweet. Their juicy bite adds a burst of freshness to the salad.

🌰 Almonds (1 cup, finely chopped – optional)

Toasting the almonds adds depth. Their crunch contrasts beautifully with the creamy dressing.

🥬 Veggies & Herbs:

1 stalk celery, finely sliced — for classic crunch
4 green onions, white and green parts thinly sliced — a mild onion bite
2 tbsp fresh dill — herby and slightly grassy
1 tbsp fresh parsley — bright and earthy

🥄 Creamy Dressing:

1 cup mayonnaise — full-fat for best flavor
Juice of 1 lemon — fresh acidity
1 tbsp Dijon mustard — adds tangy complexity
1 tsp kosher salt and freshly ground pepper — to taste

This herbed dressing coats the salad without making it soggy — it’s creamy with a bit of tang, tying everything together.

🔪 Step-by-Step Instructions

Follow these simple steps for the best texture and flavor.

1. Preheat and Prep the Chicken

Preheat oven to 350°F.

Rub 2 tbsp olive oil over the chicken pieces. Season generously with salt and pepper.

Roasting chicken gives it a beautiful golden crust and deeper flavor than boiling or poaching.

2. Bake and Cool

Place on a baking sheet and bake for 36–46 minutes.

Once done, let the chicken rest for 10–15 minutes.

This resting time helps the juices redistribute. Don’t skip it.

3. Shred the Chicken

Remove the meat from the bones and discard the skin. Roughly chop or shred the meat.

You want bite-sized pieces — not too small, not too chunky.

4. Mix the Salad Base

In a large bowl, combine:

Chopped chicken
Halved grapes
Finely chopped almonds (if using)
Celery
Green onions
Dill and parsley

This mix should already look colorful and full of texture.

5. Make the Dressing

In a separate bowl, whisk together:

1 cup mayonnaise
Juice of 1 lemon
1 tbsp Dijon mustard
Salt and pepper to taste

Tip: Taste your dressing before combining — the lemon and mustard should shine through without overpowering.

6. Combine & Chill

Pour the dressing over the chicken mixture and fold everything gently with a spatula.

Refrigerate for at least 1 hour to let flavors meld.

This chilling time is key. The salad becomes creamier and more cohesive as it sits.

7. Serve Your Chicken Salad

Serve over leafy greens with sliced tomatoes and avocado.

Or spoon it into:

Croissants
Lettuce wraps (low-carb!)
Toasted sourdough
Whole grain crackers
Stuffed in a tomato for a retro twist

🧊 Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Do not freeze — the mayo and grapes don’t thaw well.

🥄 Variations to Try

Apple & Walnut: Swap grapes for diced apples and almonds for walnuts.
Curry Twist: Add ½ tsp curry powder and golden raisins to the mix.
Greek-Inspired: Add crumbled feta, chopped cucumbers, and kalamata olives.

💬 Reader Review

“I made this for a baby shower, and it was the first thing to go! Everyone wanted the recipe. It’s light, herby, crunchy, and creamy — just perfect.”
— Shannon M., Georgia