If you’re craving a classic, creamy chicken salad that tastes like the beloved deli version, this copycat recipe will hit the spot. It’s simple, familiar, and full of that just-right balance of savory chicken, tangy dressing, and crunchy add-ins. You can meal-prep it for the week, pile it onto a croissant, or scoop it over greens for a lighter lunch.
The best part is you control the texture and seasoning, so it’s always exactly how you like it. Let’s get you a bowl of comfort that tastes like it came from your favorite spot.
Why This Recipe Works
Balanced texture: Tender shredded chicken pairs with crisp celery and toasted almonds for satisfying contrast in every bite.
Clean, creamy dressing: A blend of mayo, Greek yogurt, and a touch of Dijon keeps it rich without feeling heavy.
Bright seasoning: Lemon juice, a hint of sugar, and a little celery salt make the flavors pop like a deli classic.
Make-ahead friendly: It tastes better after a quick chill, making it perfect for lunches and gatherings.
Shopping List
- Cooked chicken: 4 cups, finely shredded or chopped (rotisserie works great)
- Mayonnaise: 1/2 cup
- Plain Greek yogurt: 1/3 cup (or use more mayo)
- Celery: 3 ribs, finely diced
- Red onion or scallions: 1/4 cup, finely minced
- Sliced almonds: 1/3 cup, lightly toasted (optional but recommended)
- Sweet grapes: 1 cup, halved (red or green)
- Fresh parsley: 2 tablespoons, chopped
- Lemon juice: 1–2 tablespoons, to taste
- Dijon mustard: 1 teaspoon
- Celery salt: 1/2 teaspoon
- Garlic powder: 1/4 teaspoon
- Sugar or honey: 1/2 teaspoon (balances the tang)
- Kosher salt and black pepper: to taste
- Optional add-ins: diced apple, dried cranberries, chopped dill, or a pinch of paprika
- To serve: croissants, sandwich bread, crackers, lettuce cups, or mixed greens
How to Make It
- Cook or prep the chicken: Use a store-bought rotisserie chicken or poach chicken breasts in salted water until just cooked. Cool, then finely shred or chop.Aim for small, even pieces.
- Toast the almonds: In a dry skillet over medium heat, toast sliced almonds for 2–3 minutes until fragrant and lightly golden. Cool completely.
- Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, celery salt, garlic powder, sugar or honey, and a few grinds of black pepper.
- Chop the mix-ins: Finely dice celery and onion. Halve the grapes.Chop parsley. Keep everything small for that deli-style bite.
- Combine: Add chicken, celery, onion, grapes, almonds, and parsley to the bowl with dressing. Gently fold until everything is well coated.
- Season and adjust: Taste and add more salt, pepper, or lemon juice as needed.If it feels thick, stir in a splash of milk or an extra spoon of yogurt.
- Chill: Cover and refrigerate for at least 30 minutes. This step melds flavors and firms up texture.
- Serve: Spoon onto a buttered croissant, tuck into a toasted sandwich, or scoop over crisp lettuce. Add a little cracked pepper on top to finish.
Storage Instructions
- Refrigerate: Store in an airtight container for 3–4 days.
- Keep it fresh: Stir before serving.If it thickens, loosen with a teaspoon of lemon juice or yogurt.
- Avoid freezing: Mayo-based salads don’t freeze well; the texture can split and become watery.
- Pack smart: If making sandwiches in advance, add lettuce leaves as a barrier to keep bread from getting soggy.
Health Benefits
- Lean protein: Chicken supports muscle maintenance and keeps you full longer.
- Balanced fats: Using part Greek yogurt cuts saturated fat while keeping creaminess.
- Micronutrients: Celery, onion, parsley, and grapes add fiber, vitamin C, vitamin K, and antioxidants.
- Customizable: You control sodium and sweetness. Swap in low-sodium seasonings and adjust sugar to your taste.
Common Mistakes to Avoid
- Overcooking the chicken: Dry chicken makes a dry salad. Poach gently or use juicy rotisserie meat.
- Skipping the chill: Serving right away can taste flat.Resting time blends flavors.
- Going too chunky: Large pieces don’t hold together on a sandwich. Aim for small, uniform cuts.
- Under-seasoning: Mayo mutes flavors. Add enough salt, pepper, and lemon to brighten the mix.
- Overloading add-ins: Grapes, nuts, or fruit are great, but too many can tip the balance.Keep chicken the star.
Recipe Variations
- Curried Chicken Salad: Add 1–2 teaspoons curry powder, a pinch of turmeric, and swap grapes for golden raisins.
- Herb Lovers: Stir in fresh dill, chives, or tarragon. A squeeze of extra lemon pairs well with soft herbs.
- Apple Crunch: Replace grapes with diced Honeycrisp or Pink Lady apple and add extra almonds for texture.
- Sweet-Heat: Mix in a teaspoon of honey and a dash of cayenne or hot sauce.
- Lighter Version: Use all Greek yogurt, skip the sugar, and add more lemon and herbs for brightness.
- No-Mayo Option: Use half Greek yogurt, half mashed avocado, plus lemon and a splash of olive oil.
- High-Protein: Fold in chopped hard-boiled eggs and an extra spoon of yogurt.
FAQ
What’s the best chicken to use?
Rotisserie chicken is the easiest and most flavorful, but poached chicken breasts work well too. If you poach, keep the water at a gentle simmer and season it so the chicken stays moist and tasty.
Can I make this the night before?
Yes.
It actually tastes better after resting. Add nuts right before serving if you want them extra crunchy.
How do I keep it from getting watery?
Pat grapes and celery dry after washing. If using freshly cooked chicken, cool it fully before mixing.
A brief chill helps the dressing thicken and set.
What can I use instead of almonds?
Try chopped pecans, walnuts, or sunflower seeds. Toasting any nut or seed brings out extra flavor.
Is there a dairy-free option?
Use all mayonnaise or a dairy-free yogurt alternative. Add an extra squeeze of lemon to balance richness.
How do I make it more savory and less sweet?
Skip the sugar and grapes, add extra Dijon and lemon, and consider chopped dill pickles or a splash of pickle brine.
What bread pairs best?
Croissants are classic.
Brioche, sourdough, and multigrain bread all work well. For low-carb, serve in lettuce cups or over greens.
Can I add bacon?
Absolutely. Crisp, crumbled bacon adds smoky depth.
Fold it in right before serving to keep it crunchy.
How much salt should I add?
Start with 1/2 teaspoon kosher salt, taste, and adjust. The exact amount depends on your chicken and mayo brand.
Can I use canned chicken?
Yes, in a pinch. Drain very well and break it up finely.
The texture won’t be as tender as fresh or rotisserie, but it’s workable.
Wrapping Up
This Calvin-style chicken salad copycat delivers everything you love about the deli favorite: creamy dressing, tender chicken, and just the right crunch. It’s easy to prep, simple to tweak, and perfect for sandwiches or salads. Make a batch today, let it chill, and enjoy all week.
A reliable, crowd-pleasing classic never goes out of style.
