Aunt Steph’s Chicken Salad
There’s something special about recipes that change your mind about a food forever. For me, chicken salad was one of those dishes. Growing up, I only ever had it packed with crunchy celery — and because I’ve never liked celery, I didn’t like chicken salad.
I was visiting my aunt on a summer day and we were sitting out in her beautiful garden when she suddenly stood up and said she was going to make lunch. I had no idea she was going to make chicken salad. But since she knew I didn’t like celery, she made it differently. No celery. I remember my surprise that chicken salad was sooooo good. Ever since then, this has been the version I crave: simple, creamy, cozy, and full of flavor (without the overpowering crunch of celery).
I didn’t get her exact recipe, but I have since made chicken salad dozens of times using my own version. And one thing to know around here is that I make an effort to create recipes that are wholesome and delicious, but also as quick and easy as possible. Want to make it even easier? Use canned chicken! This recipe will come together in a matter of minutes.
Ingredients
3 cups cooked chicken, shredded or chopped (use leftover rotisserie or canned chicken for the ultimate of ease)
½ cup mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon garlic powder
Salt and black pepper, to taste
¼ cup finely diced shallots (or red onion)
¼ cup chopped pecans or walnuts (toasted for best flavor)
⅓ cup halved red grapes, dried cranberries, or chopped tart apple
1 tablespoon fresh dill or parsley, chopped
Serve on a buttery croissant, between slices of whole grain bread, or in lettuce boats, or serve as a dip with crackers
Instructions
In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until smooth.
Add the chicken, red onion, nuts, cranberries or grapes, and parsley.
Gently fold everything together until evenly coated.
Taste and adjust seasoning as needed. Add a little more lemon juice for brightness or mayonnaise for extra creaminess.
Cover and chill for at least 30 minutes before serving for the best flavor.
This chicken salad is creamy, savory, and lightly sweet with soft, tender chicken in every bite. The red onion adds gentle flavor without overpowering the dish, while the cranberries or grapes bring little bursts of sweetness that balance the richness beautifully. The nuts add just enough crunch to replace celery without making the salad feel harsh or watery. It’s cozy, rustic, and the kind of recipe that feels right at home at family lunches, potlucks, and summer picnics.
Instructions
In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir until smooth.
Add the chicken, red onion, nuts, cranberries or grapes, and parsley.
Gently fold everything together until evenly coated.
Taste and adjust seasoning as needed. Add a little more lemon juice for brightness or mayonnaise for extra creaminess.
Cover and chill for at least 30 minutes before serving for the best flavor.
This chicken salad is creamy, savory, and lightly sweet with soft, tender chicken in every bite. The red onion adds gentle flavor without overpowering the dish, while the cranberries or grapes bring little bursts of sweetness that balance the richness beautifully. The nuts add just enough crunch to replace celery without making the salad feel harsh or watery. It’s cozy, rustic, and the kind of recipe that feels right at home at family lunches, potlucks, and summer picnics.
Experiment with the flavor levels until you find what works best for you. There is no right or wrong here—it’s about what you find delicious.