Grammy's Kitchen · Chicken Salad · Classic Chicken Salad
One of 109 chicken salad recipes we measured
50 cooks on www.onceuponachef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 13% | 6% |
| acid | 2% | 1% |
| sweetener | 0% | 0% |
| salt | 0% | 0% |
| dairy | 5% | 0% |
| aromatics | 0% | 4% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 147 g | 2/3 cup mayonnaise, (best quality such as Hellmann's or Duke's) |
| 58 g | 1/4 cup sour cream |
| 23 g | 1 1/2 tablespoons fresh lemon juice, (from 1 lemon) |
| 7 g | 1 1/2 teaspoons Dijon mustard |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1/2 teaspoon sugar |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 1012 g | 4 1/2 cups cooked shredded chicken ((see note)) |
| 3 scallions, (light and dark green parts, thinly sliced) | |
| 80 g | 2 ribs celery, (finely diced) |
| 19 g | 3 tablespoons fresh chopped dill |
| 19 g | 3 tablespoons fresh chopped Italian parsley |
Method: 2 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is proof that even a simple thing can be outstanding with attention to details. This is without a doubt the best chicken salad I have ever eaten. I followed the recipe exactly; well, close enough. I had a little more than the stated amount of chic” — a cook, 5.0★
“This is really good! I made it for the first time yesterday and really like the acid and the dill in this recipe. The crunch of the celery makes it good too! I didn’t have fresh dill so I used dried but it was still great! I’ll definitely make it again! It” — a cook, 5.0★