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Chicken salad was Saturday lunch in a lot of Southern houses, served on a single leaf of lettuce on the good plates, with saltines on the side, whether or not anyone was expected. It used the chicken left from Friday, chopped small, with celery and mayonnaise and a squeeze of lemon. And it carried the one argument every family had: grapes. Halved red grapes, some said, were what made it. Fruit in chicken, others said, was a Northern idea. Then somebody’s aunt added pecans and both sides turned on her.
The recipe below is the base, and the grapes and pecans are listed as options because that argument is yours to settle. Two things are not optional. Chop the chicken, do not shred it; shredded chicken turns mushy in mayonnaise. And give the salad an hour in the refrigerator before serving, so the celery and lemon get into the chicken and it tastes like itself rather than like its parts. If you are making it on purpose rather than from leftovers, poach the chicken gently and let it cool in its own liquid. It stays soft that way.
Why this chicken salad works
- Chopped, not shredded. Small chunks stay distinct and the salad keeps its texture for days.
- Dijon and lemon. A teaspoon of mustard and half a lemon cut the mayonnaise and wake up the chicken.
- Celery cut fine. Crunch in every bite without big pieces.
- An hour in the cold. The flavors settle and the salad firms up enough to hold on a cracker.
Ingredients
Makes about 4 cups, 6 servings or 6 sandwiches. US cups with grams in brackets.
The base
- 2 cups cooked chicken (280g), chopped into 1/2-inch pieces
- 2 ribs celery, finely chopped
- 2 green onions, thinly sliced
- 1/2 cup mayonnaise (115g)
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon (about 1 1/2 tablespoons)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
The argument (optional)
- 1 cup red seedless grapes, halved
- 1/3 cup toasted pecans, chopped
To poach the chicken from scratch
- 1 1/2 pounds boneless skinless chicken breasts or thighs (680g)
- 1 teaspoon salt
- Water to cover by 1 inch
A rotisserie chicken gives about 3 cups of meat and makes this a 15-minute recipe. Roast chicken from last night is the traditional source.
How to make chicken salad
Poaching the chicken (skip if using cooked chicken)
- Put the chicken in a pot with the salt and cold water to cover by an inch. Bring just to a simmer over medium heat, then lower the heat so the water barely moves. Simmer 15 to 18 minutes, until the thickest part reads 165°F (74°C).
- Take the pot off the heat and let the chicken cool in the liquid for 20 minutes. This is what keeps it soft. Lift it out, pat dry and chop.
The salad
- In a large bowl, whisk the mayonnaise, Dijon, lemon juice, salt and pepper together.
- Add the chopped chicken, celery and green onions. Fold gently until everything is coated. Do not mash.
- Add the grapes, or the pecans, or both, or neither, depending on how you were raised.
- Cover and refrigerate for at least 1 hour. Taste and adjust salt, pepper and lemon before serving.
- Serve on a lettuce leaf with saltines, on soft white bread cut into triangles, or in a croissant.
Tips that make the difference
- Chill the chicken before chopping; cold chicken cuts into clean pieces.
- For a sandwich that does not go soggy, blot the lettuce dry and spread the bread with a thin layer of butter first.
- Add the pecans just before serving so they stay crunchy.
- A tablespoon of sweet pickle relish is another regional camp, and it has a case.
Variations
- Curried. Add 1 teaspoon curry powder to the dressing and use golden raisins instead of grapes.
- Tarragon. Stir in 1 tablespoon chopped fresh tarragon; the classic tea-room version.
- Apple and walnut. A diced crisp apple and chopped walnuts instead of grapes and pecans.
- Lighter. Replace half the mayonnaise with plain Greek yogurt.
Storage and make-ahead
Keeps in a covered container in the refrigerator for 3 days. If it looks dry on day two, stir in a spoonful of mayonnaise.
It does not freeze; mayonnaise separates.
For a party, keep the bowl over ice and set it out no more than 2 hours.
Frequently asked questions
Grapes in chicken salad, yes or no?
Yes in most of the South, no in most of the North, and every family is sure it is right. Red seedless grapes, halved, add sweetness and juice against the mayonnaise. The base recipe works either way.
What is the best chicken for chicken salad?
Leftover roast chicken is traditional, rotisserie chicken is the shortcut, and gently poached breast or thigh is the softest. Avoid boiling hard; it makes stringy, dry chicken.
Why is my chicken salad watery?
Wet celery or grapes, or chicken that was not patted dry. Blot everything before mixing, and drain any liquid that collects after a day in the refrigerator.
Can I make it ahead?
It is better made 1 to 4 hours ahead. Beyond a day, add the pecans and any fresh herbs at serving time.
On a lettuce leaf, on the good plates, on a Saturday. Grapes or no grapes is between you and your family, and it will not be a peaceful conversation.
Classic Chicken Salad (With or Without Grapes)
Classic Southern chicken salad: chopped cooked chicken, celery, green onion, mayonnaise, Dijon and lemon, with the grapes and pecans left to family opinion. How to poach chicken so it stays soft, and how to serve it on a lettuce leaf, on saltines or in a sandwich.
Ingredients
- 2 cups cooked chicken (280g), chopped into 1/2-inch pieces
- 2 ribs celery, finely chopped
- 2 green onions, thinly sliced
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup red seedless grapes, halved
- 1/3 cup toasted pecans, chopped
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- Water to cover by 1 inch
Instructions
- Put the chicken in a pot with the salt and cold water to cover by an inch. Bring just to a simmer over medium heat, then lower the heat so the water barely moves. Simmer 15 to 18 minutes, until the thickest part reads 165°F (74°C).
- Take the pot off the heat and let the chicken cool in the liquid for 20 minutes. This is what keeps it soft. Lift it out, pat dry and chop.
- In a large bowl, whisk the mayonnaise, Dijon, lemon juice, salt and pepper together.
- Add the chopped chicken, celery and green onions. Fold gently until everything is coated. Do not mash.
- Add the grapes, or the pecans, or both, or neither, depending on how you were raised.
- Cover and refrigerate for at least 1 hour. Taste and adjust salt, pepper and lemon before serving.
- Serve on a lettuce leaf with saltines, on soft white bread cut into triangles, or in a croissant.
