Chicken Salad


  • Approximately 2½ cups of diced chicken from 1 rotisserie chicken, light and dark meat (or chicken breast)
  • 1 to 2 cups red seedless grapes, cut in half
  • 3 green onions, green stalk included, chopped
  • 2 stalks of celery, including leaves, chopped
  • 3 bread and butter pickles, diced (choose pickles with live, active cultures like Bubbie’s brand from the Co-op!)
  • ¼ cup fresh dill, minced (or dried dill)
  • ⅓ cup fresh parsley, chopped
  • Good dash of whole mustard seeds (optional)
  • ½ cup chopped walnuts (or other nuts)
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt or sour cream
  • Juice of one lemon
  • Sea salt or Himilayan to taste, about ½ teaspoon
  • Fresh ground black pepper, to taste


  1. Dice chicken into bite-size cubes, making sure to use dark meat as well as the breast meat.
  2. Combine all other ingredients with the chicken in a large bowl and stir until well combined. Season with salt and pepper as needed. If you like your chicken salad wet, you can add more mayonnaise or Greek yogurt.
  3. Refrigerate at least 30 minutes before serving, or make the day prior.

*Source: Good Dinner Mom*

Comments are closed.