20 Delicious Chicken Salad Recipes Perfect for Summer

Summer calls for fresh, fuss-free meals, and nothing hits the spot quite like a delicious chicken salad. Whether you’re craving something creamy, crunchy, or packed with seasonal flavors, we’ve rounded up 20 mouthwatering recipes that are perfect for picnics, quick lunches, or light dinners. From classic twists to bold new combos, these chicken salads will keep you cool and satisfied all season long—let’s dig in!

Classic Caesar Chicken Salad

This twist on a Caesar salad adds juicy grilled chicken for a hearty meal that’s still light and full of bold flavor.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large romaine heart, chopped
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing (homemade or store-bought)
• 1/2 cup croutons

Instructions:

1. Preheat grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, then season evenly with garlic powder, salt, and black pepper.
2. Grill chicken for 6–7 minutes per side, or until internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.
3. In a large bowl, toss chopped romaine with Caesar dressing until evenly coated. Top with sliced chicken, Parmesan cheese, and croutons.

The crispy croutons and salty Parmesan balance the creamy dressing perfectly, making this feel indulgent without weighing you down.

Tip: For extra flavor, toast the croutons in a dry pan with a pinch of garlic powder before adding them to the salad.

Grilled Lemon Herb Chicken Salad

This bright and zesty salad is a summer staple—juicy grilled chicken meets crisp greens, all tossed in a tangy lemon-herb dressing that’ll have you reaching for seconds.

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups mixed greens (e.g., romaine, arugula, spinach)
• 1/4 cup shaved Parmesan cheese
• 1/4 cup sliced almonds, toasted

Instructions:

1. Marinate the chicken: In a bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Coat the chicken breasts evenly and let sit for 15 minutes.
2. Grill the chicken: Heat a grill or grill pan over medium-high. Cook chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. Toss the salad: In a large bowl, combine mixed greens, Parmesan, and almonds. Drizzle with remaining 1 tbsp olive oil and a squeeze of fresh lemon juice. Toss gently.
4. Assemble: Top greens with sliced chicken and serve immediately.

The magic here? Toasting the almonds adds a nutty crunch that plays perfectly against the bright, herby chicken.

Tip: For extra flavor, brush the grill with a bit of olive oil before cooking the chicken to prevent sticking.

Avocado Lime Chicken Salad

This creamy, zesty chicken salad is packed with bright flavors and comes together in just 20 minutes—perfect for quick lunches or light summer dinners.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 large avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 3 tbsp mayonnaise
• 2 tbsp fresh lime juice (about 1 lime)
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the shredded chicken, diced avocado, red onion, and cilantro.
2. In a small bowl, whisk together the mayonnaise, lime juice, cumin, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently fold everything together until evenly coated. Avoid overmixing to keep the avocado chunky.
4. Taste and adjust salt or lime juice if needed. Serve immediately or chill for up to 1 hour for flavors to meld.

The creamy avocado and tangy lime balance each other beautifully, while the cumin adds a subtle warmth that makes this salad anything but ordinary.

Tip: For extra crunch, toss in a handful of crushed tortilla chips right before serving.

Spicy Buffalo Chicken Salad

This zesty salad packs all the bold flavors of buffalo wings into a fresh, crunchy meal—perfect for lunch or a light dinner.

Ingredients:

• 2 cups shredded cooked chicken
• 1/3 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 6 cups chopped romaine lettuce
• 1/2 cup diced celery
• 1/4 cup crumbled blue cheese
• 1/4 cup ranch dressing
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, toss the shredded chicken with hot sauce, melted butter, garlic powder, and salt until evenly coated.
2. Divide the romaine lettuce between two plates or bowls, then top with the buffalo chicken mixture.
3. Scatter diced celery and crumbled blue cheese over each salad.
4. Drizzle with ranch dressing and sprinkle with cilantro (if using). Serve immediately.

The creamy blue cheese and cool ranch balance the heat of the chicken beautifully, while the celery adds a refreshing crunch.

Tip: For extra kick, add a pinch of cayenne pepper to the hot sauce mixture!

Mediterranean Chicken Salad with Feta

Bright, tangy, and packed with fresh flavors, this salad is a weeknight lifesaver that tastes like a sunny escape.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 cup diced English cucumber (about 1/2 small cucumber)
• 1 cup halved cherry tomatoes
• 1/3 cup crumbled feta cheese
• 1/4 cup sliced Kalamata olives
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, combine the shredded chicken, cucumber, cherry tomatoes, feta, and olives.
2. In a small jar, whisk together the olive oil, lemon juice, oregano, salt, and pepper until emulsified.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Sprinkle with fresh parsley and serve immediately, or chill for up to 2 hours for brighter flavors.

The briny feta and olives balance the crisp veggies perfectly, while the oregano-lemon dressing ties it all together with a Mediterranean flair.

Tip: For a heartier meal, serve over a bed of butter lettuce or stuff into pita pockets.

Cranberry Walnut Chicken Salad

This bright and crunchy chicken salad is a lunchtime favorite, with sweet-tart cranberries and toasty walnuts adding texture to every bite.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts, toasted
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 celery stalks, finely diced

Instructions:

1. In a dry skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently, until fragrant. Let cool.
2. In a large bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, salt, and black pepper until smooth.
3. Add the shredded chicken, cranberries, toasted walnuts, and diced celery to the bowl. Gently fold until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The honey and lemon balance the cranberries’ tang perfectly, while the toasted walnuts add a cozy richness that makes this salad feel special. Tip: For extra crunch, serve on butter lettuce leaves or croissants!

Cobb Salad with Grilled Chicken

This classic Cobb salad gets a smoky upgrade with juicy grilled chicken—perfect for a hearty lunch or light dinner that feels indulgent without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 6 cups chopped romaine lettuce
• 2 hard-boiled eggs, quartered
• 1 avocado, diced
• 1/2 cup crumbled blue cheese
• 6 strips cooked bacon, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup ranch dressing

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Rub chicken with olive oil, then season with 1/2 tsp salt and black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Arrange romaine on a large platter. Top in rows with grilled chicken, eggs, avocado, blue cheese, bacon, tomatoes, and red onion.
3. Sprinkle remaining 1/2 tsp salt over the salad, then drizzle with ranch dressing just before serving.

The contrast of creamy avocado, tangy blue cheese, and crispy bacon makes every bite exciting—no boring salads here!

Tip: For extra flavor, toss the red onion in a splash of vinegar while the chicken rests to mellow its bite.

Asian Sesame Chicken Salad

This vibrant salad is a crave-worthy mix of crunchy veggies, tender chicken, and a nutty-sweet dressing that comes together in minutes.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 4 cups chopped romaine lettuce
• 1 cup shredded red cabbage
• 1 cup matchstick carrots
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• 1/4 cup toasted sesame seeds
• 1/3 cup mayonnaise
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1/2 tsp garlic powder

Instructions:

1. In a large bowl, toss together the chicken, romaine, red cabbage, carrots, green onions, and cilantro.
2. In a small bowl, whisk the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, and garlic powder until smooth.
3. Pour the dressing over the salad and toss to coat evenly.
4. Sprinkle with toasted sesame seeds just before serving.

The magic here is in the dressing—creamy from the mayo but brightened up with rice vinegar, so every bite feels light yet satisfying.

Tip: For extra crunch, add chow mein noodles or wonton strips right before eating!

Caprese Chicken Salad

This fresh and vibrant Caprese Chicken Salad combines juicy tomatoes, creamy mozzarella, and tender chicken for a satisfying meal that screams summer.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella pearls (or diced)
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp balsamic glaze

Instructions:

1. Preheat a grill or skillet over medium-high heat. Rub chicken breasts with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, combine sliced chicken, cherry tomatoes, mozzarella pearls, and basil. Drizzle with 1 tbsp balsamic glaze and toss gently.
3. Serve immediately or chill for 30 minutes to let flavors meld.

The creamy mozzarella and tangy balsamic balance perfectly with the smoky grilled chicken—no boring salads here!

Tip: For extra flavor, marinate the chicken in 1 tbsp Italian dressing for 30 minutes before cooking.

Curry Chicken Salad with Raisins

This creamy, slightly sweet curry chicken salad is packed with plump raisins and crunchy celery—perfect for sandwiches or scooping onto greens!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tbsp honey
• 1 1/2 tsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup raisins
• 1/2 cup finely diced celery
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp honey, 1 1/2 tsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add shredded chicken, 1/3 cup raisins, 1/2 cup diced celery, and 2 tbsp cilantro (if using). Gently fold until evenly coated.
3. Chill for at least 30 minutes to let flavors meld (or up to 2 days).

The honey and raisins balance the warm curry spice beautifully, while the yogurt keeps it light—no heavy mayo overload here!

Tip: For extra crunch, stir in 1/4 cup toasted slivered almonds right before serving.

Southwest Chicken Salad with Black Beans

This vibrant salad packs smoky, zesty flavors and comes together in minutes—perfect for a quick lunch or light dinner.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup corn kernels (fresh, thawed frozen, or canned)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/3 cup chopped fresh cilantro
• 1/4 cup lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 avocado, diced (for serving)
• Tortilla chips or lime wedges (optional, for serving)

Instructions:

1. In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, smoked paprika, and salt until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Gently fold in the diced avocado just before serving to keep it from browning.
5. Serve with tortilla chips for crunch or extra lime wedges for a tangy kick.

The smoky cumin and bright lime dressing make this salad anything but boring—it’s a flavor explosion in every bite!

Tip: For extra heat, add a diced jalapeño or a dash of hot sauce to the dressing.

Greek Yogurt Chicken Salad

This creamy, protein-packed chicken salad swaps mayo for tangy Greek yogurt, giving it a lighter twist without skimping on flavor.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1/2 cup plain Greek yogurt (whole milk for extra creaminess)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup diced celery
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh dill (or 1 tsp dried)

Instructions:

1. In a large bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
2. Add the shredded chicken, celery, red onion, and dill. Gently fold everything together until evenly coated.
3. Chill for at least 30 minutes to let the flavors meld (or up to 3 days in an airtight container).

The yogurt’s brightness lets the fresh dill and crunchy veggies shine—perfect for stuffing into pitas or topping buttery crackers.

Tip: For a richer texture, stir in 1/4 cup mashed avocado before serving.

Bacon Ranch Chicken Salad

This creamy, smoky chicken salad is packed with flavor—thanks to crispy bacon, tangy ranch, and a hint of freshness from green onions. Perfect for sandwiches, wraps, or scooping straight from the bowl!

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 6 slices bacon, cooked and crumbled
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp ranch seasoning mix
• 1 tbsp lemon juice
• 1/4 cup finely chopped celery
• 2 tbsp chopped green onions
• 1/2 tsp black pepper

Instructions:

1. In a large bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp ranch seasoning mix, 1 tbsp lemon juice, and 1/2 tsp black pepper until smooth.
2. Add the shredded chicken, crumbled bacon, 1/4 cup celery, and 2 tbsp green onions. Gently fold until evenly coated.
3. Chill for at least 30 minutes to let the flavors meld (or dig in right away if you’re impatient!).

The magic here? The ranch seasoning doubles down on the herby-creamy vibe, while the bacon adds a salty crunch in every bite. Serve it on croissants for an extra-indulgent lunch!

Tip: For a lighter version, swap half the mayo with Greek yogurt—it’ll still be plenty creamy.

Pesto Chicken Salad with Sun-Dried Tomatoes

This pesto chicken salad is a vibrant, flavor-packed twist on the classic—creamy, herby, and studded with tangy sun-dried tomatoes for a lunch that feels anything but ordinary.

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1/3 cup basil pesto (store-bought or homemade)
• 1/4 cup mayonnaise
• 1/4 cup chopped oil-packed sun-dried tomatoes, drained
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted pine nuts (optional)

1. In a large bowl, combine the shredded chicken, pesto, mayonnaise, sun-dried tomatoes, lemon juice, salt, and pepper. Fold gently until evenly coated.
2. Taste and adjust seasoning with another pinch of salt or lemon juice if needed.
3. Cover and refrigerate for at least 30 minutes to let flavors meld (or up to 2 days).
4. Just before serving, sprinkle with pine nuts for a nutty crunch.

The pesto keeps the chicken incredibly moist, while the sun-dried tomatoes add little bursts of sweetness—perfect piled onto crusty bread or tucked into wraps.

Tip: For a lighter version, swap half the mayo with Greek yogurt!

Thai Peanut Chicken Salad

This vibrant salad packs a punch with creamy peanut dressing, crunchy veggies, and tender chicken—perfect for a quick lunch or light dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes
• 4 cups shredded romaine lettuce
• 1 cup shredded red cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 tbsp chopped peanuts

Instructions:

1. Heat olive oil in a skillet over medium-high. Cook chicken breasts for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Whisk together peanut butter, soy sauce, honey, lime juice, ginger, and red pepper flakes in a small bowl until smooth.
3. Toss romaine, red cabbage, carrots, and cilantro in a large bowl. Top with sliced chicken and drizzle with peanut dressing.
4. Garnish with chopped peanuts and serve immediately.

The magic here? The dressing doubles as a marinade—just reserve half before tossing with the salad for extra flavor depth.

Tip: For a make-ahead meal, keep dressing separate until serving to prevent sogginess.

Apple Walnut Chicken Salad

This crisp, creamy chicken salad balances sweet apples, crunchy walnuts, and tender chicken for a lunch that feels both hearty and refreshing.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 medium crisp apple (like Honeycrisp), diced
• 1/2 cup chopped walnuts, toasted
• 1/3 cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 celery stalks, finely diced

Instructions:

1. In a dry skillet over medium heat, toast the chopped walnuts for 3–4 minutes, stirring often, until fragrant. Let cool slightly.
2. In a large bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, salt, and black pepper until smooth.
3. Add the shredded chicken, diced apple, toasted walnuts, and celery to the bowl. Gently fold until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The honey and lemon brighten up the richness of the mayo, while the toasted walnuts add a cozy depth that makes this salad anything but basic.

Tip: For extra crunch, serve on butter lettuce leaves or pile onto croissants for a decadent sandwich.

BBQ Chicken Salad with Corn

This smoky-sweet BBQ chicken salad is packed with juicy corn, crisp veggies, and a tangy dressing that pulls it all together—perfect for a quick lunch or a light summer dinner.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1/2 cup BBQ sauce, plus 2 tbsp for dressing
• 1 cup fresh or thawed frozen corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/3 cup chopped cilantro
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 4 cups chopped romaine lettuce

Instructions:

1. In a bowl, toss the shredded chicken with 1/2 cup BBQ sauce until evenly coated. Set aside.
2. In a large skillet over medium-high heat, cook the corn for 3–4 minutes until lightly charred, stirring occasionally. Let cool slightly.
3. In a small bowl, whisk together the remaining 2 tbsp BBQ sauce, mayonnaise, lime juice, smoked paprika, and salt to make the dressing.
4. In a serving bowl, layer the romaine lettuce, BBQ chicken, charred corn, red bell pepper, red onion, and cilantro. Drizzle with the dressing and toss gently to combine.

The charred corn adds a toasty depth to the salad, while the smoky-sweet BBQ dressing ties everything together without overpowering the fresh crunch.

Tip: For extra texture, sprinkle crushed tortilla chips or pepitas on top just before serving.

Spinach and Strawberry Chicken Salad

Bright, juicy strawberries and tender chicken make this salad a refreshing yet satisfying meal—perfect for lunch or a light dinner.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups fresh baby spinach
• 1 1/2 cups sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 3 tbsp balsamic vinaigrette

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season chicken breasts with salt and black pepper, then cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
2. In a large bowl, combine spinach, strawberries, feta cheese, and sliced almonds. Drizzle with balsamic vinaigrette and toss gently.
3. Top the salad with sliced chicken and serve immediately.

The sweet-tart strawberries and creamy feta balance the savory chicken beautifully, while the almonds add just the right crunch.

Tip: For extra flavor, grill the chicken instead of pan-searing—it adds a subtle smokiness that pairs wonderfully with the strawberries.

Taco Chicken Salad with Cilantro Lime Dressing

This vibrant salad packs all the zesty flavors of tacos into a fresh, crunchy bowl—perfect for a quick lunch or light dinner.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil, divided
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 6 cups chopped romaine lettuce
• 1 cup halved cherry tomatoes
• 1/2 cup diced red onion
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tbsp honey
• 1 clove garlic, minced

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with taco seasoning and 1/2 tsp salt. Cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, toss romaine, cherry tomatoes, red onion, avocado, and cilantro.
3. Whisk together sour cream, lime juice, honey, garlic, and remaining 1 tbsp olive oil. Drizzle over salad.
4. Top salad with sliced chicken and serve immediately.

The creamy lime dressing balances the smoky taco chicken, while the crisp veggies add a satisfying crunch—no tortilla chips needed!

Tip: For extra kick, add a pinch of cayenne to the dressing or serve with hot sauce on the side.

Herbed Chicken Salad with Grapes

This bright, crunchy chicken salad is packed with fresh herbs and juicy grapes—perfect for a light lunch or a fuss-free picnic.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 1 cup seedless red grapes, halved
• 1/2 cup chopped celery
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/3 cup mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the chicken, grapes, celery, parsley, and dill.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The sweetness of the grapes balances the tangy herbed dressing beautifully, while the celery adds a refreshing crunch. Serve it over greens, in a sandwich, or straight from the bowl!

Tip: For extra texture, toss in a handful of toasted sliced almonds or walnuts right before serving.

Conclusion

With 20 fresh and flavorful chicken salad recipes, this roundup has something for every summer occasion! Whether you’re craving something creamy, crunchy, or packed with bold flavors, these dishes are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this article for easy access all season long. Happy cooking!