This is the creamy, crunchy, slightly sweet deli classic — and it’s the perfect way to use up rotisserie chicken. Tender chicken in a light mayo-and-Greek-yogurt dressing with juicy grapes, crisp celery, green onion and toasted pecans, piled onto a buttery croissant. It’s the ultimate easy lunch: no cooking required, ready in fifteen minutes, and great for meal prep, picnics and showers. Everyone always asks for the recipe.
Fun fact: the first documented chicken salad in America was sold in 1863 at Town Meats in Wakefield, Rhode Island, where the owner mixed leftover chicken with mayonnaise, tarragon and grapes. The deli was so successful on that one recipe that it stayed in business for generations.
Why this recipe works
YOGURT lightens the mayo. Half Greek yogurt cuts the richness and adds a pleasant tang without losing creaminess.
GRAPES + celery for contrast. Sweet grapes and crunchy celery keep every bite interesting against the creamy chicken.
SEASON boldly. Chicken salad needs enough salt, pepper, lemon and a little Dijon — under-seasoned, it tastes flat.
Ingredients
Serves 4 sandwiches.
Chicken salad:
3 cups cooked chicken, shredded or diced (rotisserie is perfect)
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 cup red grapes, halved
2 celery stalks, finely diced
3 green onions, sliced
1/2 cup toasted pecans or walnuts, chopped
2 tbsp chopped fresh dill or parsley
1/2 tsp salt + 1/4 tsp black pepper
To serve:
4 croissants, or 8 slices good bread, toasted
Butter lettuce leaves
Instructions
Step 1: Make the dressing
In a large bowl whisk mayonnaise, Greek yogurt, Dijon, lemon juice, salt and pepper.
Step 2: Add the mix-ins
Add the chicken, grapes, celery, green onions, toasted nuts and herbs.
Step 3: Fold
Gently fold everything together until evenly coated. Taste and adjust salt, pepper and lemon.
Step 4: Chill
For best flavor, chill 30 minutes so the flavors meld — or serve right away if you’re hungry.
Step 5: Toast and build
Split and lightly toast the croissants. Lay a lettuce leaf on the bottom (it keeps the bread from going soggy).
Step 6: Assemble
Pile a generous scoop of chicken salad onto each, close, and serve with chips or fruit.
Nutrition information
Calories: 520 kcal per sandwich
Protein: 32 g
Carbohydrates: 34 g
Fat: 28 g
Saturated Fat: 7 g
Fiber: 3 g
Pro tips for the best chicken salad sandwich
Toast the nuts. A few minutes in a dry pan deepens their flavor and adds crunch — worth it.
Make it ahead. The salad keeps 3-4 days; it’s a meal-prep dream. Add nuts just before serving so they stay crisp.
Lighter version. Use all Greek yogurt and add a splash of olive oil for richness.
Serve it your way. Great on a croissant, in a wrap, over greens, or scooped with crackers.
Frequently asked questions
What’s the best chicken for chicken salad?
Rotisserie chicken is the easiest and most flavorful. Poached or leftover roasted chicken breast also works great.
How long does chicken salad last?
3-4 days in an airtight container in the fridge. Don’t leave it at room temperature more than 2 hours (1 hour in heat).
Can I freeze chicken salad?
Not recommended — mayonnaise and yogurt separate and the grapes and celery turn mushy when thawed.
What can I use instead of grapes?
Diced apple, dried cranberries or halved cherry tomatoes all add a similar sweet or fresh contrast.
How do I keep the sandwich from getting soggy?
Toast the bread, add a lettuce barrier, and assemble just before eating. Store the salad and bread separately for meal prep.
