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Quick Description

This creamy chicken salad is a high-protein, versatile dish perfect for sandwiches, wraps, crackers, or eating straight from the container with a fork. Made with shredded chicken, crunchy celery, tangy mayo (or Greek yogurt), and optional grapes or nuts for texture, it’s ideal for meal prepping in bulk — just like in your photo.

Servings & Timing

  • Servings: 6–8 (about 1 cup each)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (if cooking chicken)
  • Total Time: 35 minutes

Ingredients List

Base Chicken Salad

  • 4 cups cooked chicken breast, shredded (about 2 lbs cooked)
  • 1 cup mayonnaise (or ½ mayo + ½ Greek yogurt for lighter)
  • 2 celery stalks, finely diced
  • ¼ cup red onion, finely diced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice (fresh)
  • Salt & black pepper, to taste

Optional Add-Ins

  • 1 cup red grapes, halved (for sweet crunch)
  • ½ cup sliced almonds, pecans, or walnuts
  • ¼ cup dill pickles or relish
  • 2 boiled eggs, chopped (for extra protein)

Instructions

  1. Cook Chicken (if not pre-cooked)
    • Boil, poach, bake, or use rotisserie chicken. Shred or dice finely.
  2. Mix Base Salad
    • In a large bowl, combine chicken, mayo (or yogurt), celery, onion, mustard, lemon juice, salt, and pepper.
  3. Customize
    • Stir in grapes and nuts for crunch and sweetness, or pickles for a tangy kick.
  4. Chill
    • Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Serve
    • Enjoy in sandwiches, lettuce wraps, with crackers, or as a salad topping.

Additional Notes

  • Bulk prep like in your photo: divide into meal prep containers (about 1–1 ½ cups each).
  • Keeps well for 3–4 days in the fridge.
  • For extra protein, swap mayo for cottage cheese blended smooth.

Dietary Info

  • High-Protein ✅ (~25g protein per serving with chicken breast)
  • Gluten-Free ✅ (serve on lettuce wraps or GF bread)
  • Keto-Friendly ✅ (skip grapes, use mayo base)
  • WW-Friendly ✅ (light mayo or Greek yogurt reduces points)

Variations

  1. Classic Southern: Chicken + mayo + boiled eggs + pickle relish.
  2. Grape & Pecan: Chicken + mayo + grapes + pecans.
  3. Buffalo Chicken Salad: Chicken + Greek yogurt + buffalo sauce + celery.
  4. Avocado Chicken Salad: Replace mayo with mashed avocado + lime juice.
  5. Mediterranean Style: Chicken + olive oil + lemon + olives + feta.

Storage & Make-Ahead

  • Store in airtight containers (like in your picture) for up to 4 days.
  • Do not freeze — mayo-based salads don’t thaw well.
  • Best for grab-and-go lunches.