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+ servings
photo of the finished chicken salad recipe ready to be served by top Houston lifestyle blogger Ashley Rose of Sugar & Cloth
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4.58 from 7 votes

Best Chicken Salad Recipe

This easy chicken salad comes together in just 20 minutes. There are endless possiblities of add-ons and toppings and many ways serve this classic dish!
Prep Time20 mins
Chill Time2 hrs
Total Time2 hrs 20 mins
Course: Dinner
Cuisine: Salad
Keyword: chicken, classic chicken salad, dinner, healthy recipes, lunch, salad
Servings: 8
Calories: 316kcal


  • Large mixing bowl
  • Small bowl
  • Large spoon
  • Fork


  • 4 cups cooked and shredded chicken
  • 3/4 cup grapes chopped into quarters
  • 3/4 cup diced apples
  • 1/4 cup chopped or sliced almonds optional
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 3 tbsp sugar
  • 1 dash curry
  • 1/2 tsp garlic powder
  • 1 tbsp lemon juice
  • Salt and black pepper to taste


  • Shred the cook cooked chicken. Make sure the chicken has cooled completely before mixing.
  • Chop the apple, almonds (if using) and quarter the grapes.
  • Toss the fruit and nuts with the chicken in a large mixing bowl. Stir them all together until evenly distributed.
  • In a small bowl, make the dressing by stirring together the mayonnaise, sour cream, sugar, garlic powder, curry, pepper and lemon juice. Stir for a couple of minutes to be sure that all of the dressing ingredients are smooth and that the sugar has dissolved. Salt and pepper to taste.
  • Pour the dressing over the chicken and fruit mixture. Use a large spoon to toss it all until the chicken is thoroughly covered and completely coated. Taste it to make sure it is well seasoned. If not, season with salt.
  • Refrigerate for at least 2 hours or until the salad is thoroughly chilled. The flavors will be even better if you let the chicken salad refrigerate overnight.
  • Garnish of chopped green onions. Serve with bread or on a bed of fresh salad greens.


  • Makes 6-8 servings.
  • Store the chicken salad in an airtight container in the refrigerator. It will keep for 4-5 days.
  • To roast your own chicken breasts:
    • Preheat the oven to 400° and line a baking sheet with aluminum foil.
    • Place 4 large chicken breasts (they’ll cook best if they’re already at room temperature) on the foil and brush both sides generously with olive oil, then sprinkle them with salt and pepper.
    • Place the pan in the oven and bake the chicken for 20-25 minutes.
    • Remove them when they measure 160° on an internal thermometer, or the juices run clear when you pierce them with a fork.
    • Allow the chicken to rest for 10-15 minutes, then shred it or cut into cubes.
    • Let it cool completely before tossing with the fruit and dressing.


Calories: 316kcal | Carbohydrates: 10g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 179mg | Potassium: 237mg | Fiber: 1g | Sugar: 9g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg