Everyday Chicken Salad
Chicken salad is a fridge staple that too often tastes like plain mayo. This version fixes that two ways: it grills the chicken so it comes in with a little char and smoke instead of boiled blandness, and it cuts the mayo with Greek yogurt so the dressing is creamy but not heavy. The water chestnuts are the sleeper ingredient — they add a cool, snappy crunch that survives days in the fridge.
Make a batch on Sunday and you've got lunch handled all week. Pile it on toast, tuck it into a wrap, scoop it onto greens, or eat it straight with crackers. It's naturally gluten-free and makes six servings, so it's just as at home at a potluck or a work lunch as it is on a Tuesday night when nobody wants to cook.
Ingredients
- 3 tsp French Made Easy or any World Seasonings blend
- 5 cups cooked and diced chicken breasts (4-5 breasts)
- 8 oz can chopped water chestnuts, rinsed
- 2 stalks celery, diced small
- 3 green onions, chopped
- 1 tsp red wine vinegar
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
Ingredient notes & swaps
- **Chicken:** Butterflying the breasts helps them cook fast and evenly on the grill. In a rush, rotisserie or leftover roast chicken works — you'll just miss the grilled flavor.
- **French Made Easy:** The herb blend seasons both the chicken on the grill and the finished dressing. French Made Easy is the default here, but the recipe genuinely works with any World Seasonings blend if you want to shift the direction.
- **Greek yogurt:** Plain, full-fat Greek yogurt gives the creamiest result. Cutting the mayo with yogurt lightens things without thinning the dressing — non-fat works but tastes a touch sharper.
- **Water chestnuts:** These are the crunch. No water chestnuts? Diced celery is already in the mix, but a handful of chopped toasted almonds or jicama gives a similar snap.
- **Dietary:** Naturally gluten-free as written. Our blends are all-natural and gluten-free, so the seasoning keeps it that way — just serve it on gluten-free bread or greens.
Directions
- Butterfly chicken breasts, rub with olive oil, and sprinkle with 2 tsp of seasoning.
- Grill over medium flame, about 6-7 minutes per side. Let cool, then dice into ¼" cubes.
- Dice celery small and chop green onions while chicken cools.
- Combine chicken, water chestnuts, celery, green onions, vinegar, mayonnaise, yogurt, and remaining seasoning in a large bowl. Mix well.
Why this works
Grilling the chicken instead of poaching it is what sets this apart — the seasoning gets a chance to toast on a hot grate, and the char adds a savory depth you can't get from boiled breast. Just as important is letting the chicken cool fully before it goes into the bowl; dicing it warm would slacken the dressing and make the whole thing greasy. The half-mayo, half-Greek-yogurt ratio gives you the richness of a classic chicken salad with a tang that keeps it from feeling like a mayo bomb, and it lightens the whole dish without losing body.
What to serve it with
Serve it cold, scooped onto butter lettuce cups for a light lunch, or piled onto toasted sourdough with a leaf of crisp lettuce for a proper sandwich. It's a natural for a picnic or lunchbox since it holds up chilled. Round out a plate with grapes, sliced apple, and a few crackers, or set it out at a gathering next to a French potato salad and a green vegetable for an easy no-oven spread.
Tips
- Let the grilled chicken cool completely before mixing so the dressing stays thick instead of thinning out.
- Dice everything to a similar small size — uniform cubes mean every forkful has chicken, crunch, and dressing.
- Season the finished salad, taste, then adjust. Cold food mutes seasoning, so it often needs a little more than you'd expect.
- Rinse the canned water chestnuts well to wash off the tinny brine before they go in.
FAQ
How long does chicken salad last in the fridge?
Stored in an airtight container, it keeps 3 to 4 days. The water chestnuts and celery hold their crunch surprisingly well. Give it a quick stir before serving, since the dressing can settle, and don't leave it out at room temperature for more than a couple of hours.
Can I freeze chicken salad?
It's not recommended. Mayo and Greek yogurt separate and turn watery when thawed, and the water chestnuts and celery go limp. If you want to prep ahead, freeze the cooked diced chicken on its own and mix the salad fresh when you're ready to eat.
Can I make it without mayo?
Yes — swap the mayo for more Greek yogurt for a tangier, lighter salad, or use a mashed avocado for a creamy dairy-free-ish version. The texture changes slightly but it still holds together well.
What's the best way to cook chicken for chicken salad?
This recipe grills it for a little char and depth, which is the tastiest route. Poaching keeps it very tender and neutral, and rotisserie chicken is the fastest shortcut. Whichever you choose, cool it fully before dicing and mixing.
Nutrition
Estimated per serving · values are approximate.