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Dorothy Thomas

Kneaders Chicken Salad Recipe

A creamy, crunchy, and slightly sweet chicken salad inspired by Kneaders Bakery & Café. Perfect for sandwiches, croissants, or served over greens!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Lunch, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups Cooked chicken breast, shredded or diced
  • 1 cup Celery, finely diced
  • ½ cup Red grapes, halved
  • ½ cup Mayonnaise
  • ½ cup Sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 tbsp Lemon juice
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 2 tbsp Fresh parsley, chopped (optional)
  • ½ cup Slivered almonds or pecans (optional)

Equipment

  • Mixing bowl
  • Whisk
  • Cutting board & knife
  • Measuring cups/spoons
  • Skillet (if cooking chicken)

Method
 

  1. Cook chicken breasts (boil, bake, or grill) until internal temperature reaches 165°F (75°C). Shred or dice into small pieces.
  2. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
  3. Add shredded chicken, celery, grapes, and nuts (if using) to the dressing. Gently fold until evenly coated.
  4. Refrigerate for at least 1 hour before serving to let flavors meld.
  5. Serve on croissants, bread, or over a bed of lettuce.

Notes

  • Make Ahead: Stores well in the fridge for up to 3 days.
  • Variations: Add dried cranberries, apples, or swap almonds for walnuts.
  • For a Lighter Version: Use Greek yogurt instead of sour cream.