Go Back
Dorothy Thomas

Pampered Chef Chicken Salad Recipe

A creamy, flavorful chicken salad with a perfect balance of crunch and freshness. This recipe is inspired by Pampered Chef’s classic approach, using simple ingredients for a delicious and versatile dish—perfect for sandwiches, wraps, or served on a bed of greens.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch, Main Dish, Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Cooked chicken breast
  • ½ cup Mayonnaise
  • ¼ cup Greek yogurt (or sour cream)
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice
  • ½ cup Celery (finely diced)
  • ¼ cup Red onion (minced)
  • ½ cup Red grapes (halved)
  • ¼ cup Slivered almonds (toasted)
  • 2 tbsp Fresh parsley (chopped)
  • ½ tsp Salt
  • ¼ cup Black pepper

Equipment

  • Mixing bowl
  • Chef’s knife
  •  Cutting Board
  • Measuring cups/spoons
  • Hand mixer or fork (for shredding chicken)

Method
 

  1. If using raw chicken, cook 2 large chicken breasts (boiled, grilled, or baked) until internal temperature reaches 165°F (75°C). Shred using forks or a hand mixer.
  2. In a large bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper. Whisk until smooth.
  3. Add shredded chicken, celery, red onion, grapes, almonds, and parsley to the bowl. Gently fold everything together until evenly coated.
  4. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
  5. Serve on croissants, bread, lettuce wraps, or with crackers.

Notes

  • Make Ahead: This salad tastes even better the next day! Store in an airtight container for up to 3 days.
  • Substitutions:
    • Swap grapes for diced apples or dried cranberries.
    • Use walnuts instead of almonds.
    • For a lighter version, replace mayo with extra Greek yogurt.
  • Pampered Chef Tip: Use the Manual Food Processor for quick chopping of celery and onions!