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Chicken salad is a perfect batch recipe! It’s great on croissants or served over salad greens and can be served for brunch, lunch, or dinner.

Gluten-Free: Use gluten-free bread. 

Paleo: Use Paleo-friendly mayonnaise and mustard. Serve over mixed greens.  

Vegetarian: Use our chickpea salad recipe.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 4 c diced, cooked chicken (rotisserie chicken works well, or leftover chicken from a roast chicken)

  • 1 stalk celery, cut into 1/4-inch dice

  • 4 green onions, thinly sliced

  • 1 c red grapes, halved

  • 1 Tbsp finely chopped fresh dill

  • 1 c mayonnaise

  • 2 tsp freshly squeezed lemon juice

  • 1 tsp brown mustard (or Dijon)

  • 2 tsp kosher salt

  • Freshly ground black pepper

  • Croissants or mixed greens for serving


1. In a mixing bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. 

2. Add the chicken, celery, green onions, grapes and dill.

3. Serve on croissants or with mixed greens.

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