Equipment
Ingredients
Dressing
- 95 g mayonnaise
- 1 lemon, zested and juiced
- 1 g salt
- 1 g black pepper, freshly ground
- 4½ g chives, finely chopped
- 4½ g parsley, finely chopped
- 3 g tarragon, finely chopped
Salad
- 1360 g roasted chicken, skin removed, roughly chopped
- 30 g red onion, finely chopped
- 75 g celery, finely chopped
- 240 g red seedless grapes, halved
- 90 g walnuts, roughly chopped, lightly toasted
Optional Serving
- mesclun
- crusty bread
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 970 kcal
- Protein
- 82 g
- Carbohydrates
- 24 g
- Fat
- 63 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 501 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 25 g
- Cholesterol
- 253 mg
- Potassium
- 957 mg
- Calcium
- 128 mg
- Iron
- 5.3 mg
- Magnesium
- 102 mg
- Phosphorus
- 538 mg
- Zinc
- 7.9 mg
- Vitamin A
- 90 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 84 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.8 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.70 mg
- Niacin
- 19.7 mg
- Folate
- 72 mcg
- Water
- 251 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, salt, and black pepper.
Stir the chopped chives, parsley, and tarragon into the mayonnaise mixture.
Place the chopped chicken, red onion, celery, halved grapes, and toasted walnuts into a large bowl.
Pour the herb dressing over the chicken mixture and fold gently until all ingredients are evenly coated.
Taste the salad and add more salt or pepper if required. Serve immediately or chill.
Chef's Notes
- For the best texture, use pre-cooked chicken that is still moist. Rotisserie chicken is an excellent shortcut, but ensure it's cooled before chopping.
- Toast the walnuts lightly to bring out their nutty flavor and enhance their crunch. Be careful not to burn them, as this can turn their flavor bitter.
- Chilling the salad for at least 30 minutes before serving allows the flavors to meld beautifully and ensures a refreshing taste, especially on a warm day.
- Adjust the amount of lemon juice and herbs to your personal preference. A little more zest can add a brighter punch, while a different herb like dill could offer a new flavor profile.
- For a creamy dressing, ensure your mayonnaise is full-fat. If you prefer a lighter version, you can substitute some of the mayonnaise with plain Greek yogurt, but this will alter the richness.
Storage
Refrigerator: 3 days — Keep in an airtight container; stir before serving as dressing may settle.
Troubleshooting
Salad is too dry
Cause: The chicken meat absorbed the dressing or the chicken-to-dressing ratio is too high.
Fix: Stir in an additional 15-30g of mayonnaise and a squeeze of lemon juice.
Prevention: Ensure chicken is completely cold before mixing and use the full amount of lemon juice.
Salad is watery
Cause: Grapes or celery were not dried properly after washing.
Fix: Drain excess liquid from the bottom of the bowl and add a small amount of mayonnaise to re-emulsify.
Prevention: Pat produce completely dry with paper towels before chopping.
Cultural Context
Chicken salad is a quintessential American dish, evolving from early mayonnaise-based salads in the late 19th and early 20th centuries. It gained widespread popularity as a convenient and versatile lunch option, often featured in home cooking, delis, and picnic spreads across the United States.
