Grilled Chicken Salad
Chicken salad, every way — Crack Chicken Salad, Jalapeño chicken salad, Sonoma Chicken Salad, Greek Chicken Salad — for easy lunches and hot-night dinners.
★ lunch
lunchCrack Chicken Salad
A creamy and savory chicken salad with bacon, cheddar, and ranch flavor, perfect for sandwiches, salads, or crackers.
Deloris CIngredients
- 3 cups chopped cooked chicken breast or shredded chicken
- 1 ¼ cups mayonnaise
- 3 tablespoons softened cream cheese
- 2 tablespoons dry ranch powder
- ½ teaspoon garlic powder
- ½ cup chopped celery
- ¾ cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon
- ¼ cup diced green onions
Instructions
- 1In a large bowl, combine mayonnaise, softened cream cheese, dry ranch powder, and garlic powder. Stir well to combine.
- 2Add the cooked chicken, chopped celery, shredded cheddar cheese, crumbled bacon, and green onions to the bowl.
- 3Stir everything together until well combined. Serve on croissants, over lettuce, or with crackers.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
lunch
lunch
lunch
lunch
lunch
lunch
lunch
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →Chicken Salad Does The Heavy Lifting
Cooked chicken and a bowl can carry a whole week. You stir it together once and you've got lunch, a quick supper on a night nobody wants the oven on, and something to put out when people come by.
Cooks on Pepper reach for these when there's a rotisserie chicken on the counter, leftover grilled breasts in the fridge, or the kitchen is already too warm to cook anything else.
Every recipe here is a real bowl someone makes: creamy Crack Chicken Salad, Jalapeño chicken salad with cream cheese, Sonoma Chicken Salad with celery and pecans, Grilled Chicken Salad with avocado lime dressing, Southwest Chicken Salad with black beans and corn, and Buffalo chicken Caesar salad.
Quick Tips
- 1
Chill before you serve
Give mixed chicken salad at least 1 hour in the fridge so the mayo, celery, and seasoning come together instead of tasting separate.
- 2
Rest the grilled chicken
Let grilled breasts sit 5 to 10 minutes before slicing so the juices stay in the meat and not on the cutting board.
- 3
Chop everything the same size
Dice chicken, celery, and cucumber into about 1/2-inch pieces so every forkful has a little of each.
- 4
Dress the greens last
Toss romaine with dressing within 5 minutes of eating, or keep it on the side so the lettuce stays crisp.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
