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Chicken Salad Recipe

A creamy, tangy chicken salad made with cooked chicken, mayo, Greek yogurt, celery, green onions, and almonds.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups cooked chicken breast chopped into small cubes and some shredded
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 cup celery chopped finely
  • 2 tablespoons green onion chopped
  • 3 tablespoons chopped almonds or slivered almonds, optional
  • salt to taste
  • black pepper to taste

Equipment

  • Large Bowl
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Spoon or spatula for mixing

Method
 

  1. Chop or shred the cooked chicken into small bite-sized cubes and place in a large bowl.
  2. Add the mayonnaise, plain Greek yogurt, lemon juice, and Dijon mustard to the bowl.
  3. Stir in the finely chopped celery, chopped green onions, and chopped or slivered almonds (if using).
  4. Mix all ingredients thoroughly until evenly combined, then taste and season with salt and pepper; add more mayo if you prefer a creamier texture.
  5. Cover and refrigerate for at least 1 hour to allow flavors to meld, then serve.

Notes

  • Use rotisserie or leftover roasted chicken for convenience.
  • Adjust mayo-to-yogurt ratio to control creaminess.
  • Almonds are optional for crunch.
  • Chill at least 1 hour for best flavor.