There’s something deeply satisfying about making a chicken salad that’s meant to be shared.

I love roasting the chicken ahead of time, letting it cool on the counter while the kitchen still smells savory and comforting.

Later, everything comes together in one big bowl—tender chicken, crisp celery, sweet grapes, and fresh herbs.

Simple ingredients that somehow feel special when they’re mixed just right.

After a little time in the fridge, the flavors settle in.

What you’re left with is a chicken salad that’s cool, creamy, and quietly impressive—perfect for easy lunches or lingering meals with people you love.

For the Chicken Salad

• Chicken – Bone-in, skin-on thighs and breasts roast up juicy and flavorful. You’ll remove the skin after cooking and chop the meat for the salad.
• Olive Oil – Helps the chicken roast evenly and adds a light richness.
• Grapes – Seedless grapes bring a fresh, sweet contrast to the savory chicken. A mix of red and green works beautifully.
• Almonds – Thinly sliced almonds add crunch and a subtle nuttiness throughout the salad.
• Celery – Finely diced celery gives the salad its classic crisp texture.
• Scallions – Mild and slightly sweet, they add flavor without overpowering the dish.
• Fresh Dill – Bright and aromatic, dill brings freshness and depth.
• Fresh Parsley – Adds a clean, herbaceous note that balances the creamy dressing.

For the Dressing

• Mayonnaise – Forms the creamy base of the dressing and coats everything evenly.
• Lemon Juice – Adds brightness and keeps the salad from feeling too heavy.
• Dijon Mustard – Gives the dressing a gentle tang and extra flavor.
• Kosher Salt – Enhances all the flavors; start with less and adjust to taste.
• Freshly Ground Pepper – Adds subtle heat and seasoning throughout.

The Best Oven-Roasted Chicken Salad

This chicken salad is hearty, fresh, and endlessly versatile. Spoon it onto flaky croissants, layer it between slices of bread, or enjoy it chilled over crisp greens.

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Course: Lunch, Salad

Cuisine: American

Keyword: The Best Oven-Roasted Chicken Salad

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Notes

Ingredients

• 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well) (You'll need about 4 cups)
• 2 tablespoon olive oil
• 1 cup grapes seedless, halved (red and green varieties are great)
• 1 cup almonds thinly sliced
• 2 stalks celery finely diced
• 3 scallions thinly sliced (white and green parts)
• 2 tablespoon dill fresh, chopped
• 1 tablespoon parsley fresh, chopped
• 1 cup mayonnaise
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
• Freshly ground pepper

 

Instructions

1. Preheat oven to 350°F.
2. Coat the chicken evenly with olive oil, then season generously with salt and pepper.
3. Roast for 45 to 55 minutes, until the internal temperature reaches 165°F when checked with an instant-read thermometer.
4. Remove from the oven and allow the chicken to cool. Discard the skin, remove the meat from the bones, and roughly chop.
5. In a large bowl, combine the chopped chicken, grapes, almonds, celery, scallions, dill, and parsley.
6. In a small to medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
7. Add the dressing to the chicken mixture and gently fold until evenly coated.
8. Cover with plastic wrap and refrigerate for at least one hour before serving.
9. Serve over mixed greens with sliced tomatoes and avocado, or pile onto bread with green leaf lettuce. Customize with your favorite toppings.

 

Notes

• The chicken can be cooked up to two days ahead of time.
• The dressing may be prepared 1–2 days in advance.
• For the best flavor, assemble the salad at least 3 hours before serving (or overnight), then let it sit at room temperature for one hour before eating.
• While best enjoyed fresh, the salad can be frozen. Thaw completely and bring to room temperature before serving. To revive the texture, stir in a small amount of freshly made dressing.
• Especially delicious served in croissants or arranged over a bed of lettuce.

 

Nutrition
Calories: 273 kcal | Carbohydrates: 7 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 4 g | Cholesterol: 9 mg | Sodium: 400 mg | Potassium: 165 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 135 IU | Vitamin C: 2 mg | Calcium: 47 mg | Iron: 1 mg

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1. Can I skip roasting the chicken and use leftovers instead?
   Absolutely. If you’ve got leftover roast chicken or a store-bought rotisserie chicken, this is a great place to use it. Just chop it up and carry on with the recipe—no one will ever know you took a shortcut.

2. How far ahead can I make this?
   This is one of those recipes that actually likes a bit of time in the fridge. You can roast the chicken and make the dressing up to 2 days ahead, then mix everything together a few hours before serving. The flavors settle in nicely as it chills.

3. What swaps work if I’m missing an ingredient?
   Don’t stress. Apples can stand in for grapes, walnuts or pecans work instead of almonds, and green onions are fine if scallions aren’t around. This recipe is very forgiving—use what’s in the fridge.

4. How do I store leftovers so it doesn’t dry out?
   Keep it in an airtight container in the fridge for up to 3–4 days. If it looks a little dry when you pull it out, just stir through a spoonful of mayo or a squeeze of lemon to bring it back to life.

5. Can I make it a bit lighter?
   Yes! You can swap part of the mayonnaise for Greek yogurt, or add extra celery and herbs to bulk it out without adding heaviness. It’ll still be creamy, just a little fresher-feeling.