clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken salad in a speckled pottery bowl on a white background with sliced almonds around it and a blue and white linen behind the bowl.

Best Classic Chicken Salad

  • Author: Kari
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free



2 pounds boneless skinless chicken breasts, or 4 bone in skin on chicken breasts, 4-5 cups chopped cooked chicken

1 cup avocado oil mayonnaise, see notes

2 tablespoons Dijon mustard

3 tablespoons freshly squeezed lemon juice, from 1 lemon

1/21 teaspoon sea salt, to taste

1/41/2 teaspoon black pepper to taste

1 cup finely diced celery

1/2 cup thinly sliced green onions

2 tablespoons chopped fresh basil, tarragon, or dill

2 cups halved red grapes, 10 ounces, or 1/2 cup roughly chopped dried cranberries

1/3 cup toasted sliced almonds, see notes


Preheat the oven to 350ºF and toast the sliced almonds 6-10 minutes or until golden brown. Increase the oven temperature to 400ºF.

Place the chicken on a parchment lined baking sheet and roast until the chicken is done in the center, or a thermometer reads 165ºF. Boneless skinless will take about 20-25 minutes, and bone in will take about 40 minutes.

When the chicken is done set it aside until it’s cool enough to chop.

Meanwhile mix together the mayonnaise, Dijon mustard, and lemon juice. Add salt and pepper, and mix to combine. 

Chop the slightly cooled chicken into small bite sized pieces and place it into a medium sized mixing bowl. Add the celery, green onions, and herbs along with the dressing. Tossing the dressing with the warm chicken helps the flavors to develop and the whole salad is tastier.

Mix to combine, then season to taste with more salt and pepper if needed. Then stir in the grapes and toasted almonds if you’re eating the whole salad right away. If you know you’ll be storing part of the chicken salad, serve the almonds separately.

Allow the chicken salad to sit in the fridge for 20-30 minutes if you have time to allow the flavors to develop, then serve.


I like to toast my sliced almonds by placing them in a cast iron skillet in a thin single layer. Then toast them in a 350ºF oven until lightly golden brown, 6-10 minutes. You can also toast them over medium-low heat on the stove top, but you’ll need to stir them often to toast evenly and not burn.

You can find my homemade avocado mayo recipe under my Curried Chicken Salad.

  • Prep Time: 20
  • Cook Time: 25
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Keywords: Classic Chicken Salad, Chicken Salad Recipe, Best Chicken Salad, Chicken Salad Recipes Grapes, Traditional Chicken Salad