When you’re craving a chicken salad that’s anything but ordinary, this Amish-inspired version is the answer. Bursting with sweet grapes, crunchy celery, and a delightfully creamy dressing, it’s the perfect balance of textures and flavors for a satisfying lunch or light dinner. I love that it comes together in minutes, tastes even better after chilling, and feels like a special treat without any fuss.
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Why You Will Love This Recipe
My fondness for this recipe began at a charming country deli, where the chicken salad was always displayed next to freshly baked bread. The owner, who had family roots in Pennsylvania Dutch country, explained that their secret was a touch of sweetness to balance the savory—a hallmark of many Amish dishes. This recipe captures that perfect harmony, making a simple sandwich feel like a truly memorable meal.
Ingredients
Here is what you’ll need to make this chicken salad:
For the Salad:
- 3 cups cooked chicken breast, shredded or diced (about 1 lb / 450g)
- 1 cup seedless red grapes, halved
- ¾ cup diced celery (about 2 stalks)
- ⅓ cup finely chopped sweet onion or green onions
- ⅓ cup toasted slivered almonds or chopped pecans (optional)
For the Dressing:
- ¾ cup mayonnaise (regular or light)
- ¼ cup sour cream or plain Greek yogurt
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1 tablespoon honey or granulated sugar
- ½ teaspoon celery seed (or ¼ tsp celery salt)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
Step-by-step instructions for making the recipe
Follow these simple steps for a perfect result every time:
- Prepare the Ingredients: If using a rotisserie chicken, remove the meat from the bones and shred or chop it into bite-sized pieces. Dice the celery, halve the grapes, and finely chop the onion. If using, toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then set aside to cool.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, honey, celery seed, salt, and pepper until smooth and well combined.
- Combine Salad and Dressing: In a large mixing bowl, combine the shredded chicken, grapes, celery, and onion. Pour the dressing over the top.
- Mix and Chill: Gently fold everything together until the chicken and vegetables are evenly coated with the dressing. Stir in the toasted nuts, if using. For the best flavor, cover and refrigerate the chicken salad for at least 1 hour (or up to 3 days) before serving to allow the flavors to meld.
- Serve: Enjoy the chicken salad chilled on a bed of crisp lettuce, as a sandwich on your favorite bread or croissant, or with crackers.
Amish Chicken Salad
Ingredients
Equipment
Method
- Prepare the ingredients: Shred or dice the cooked chicken. Dice the celery, halve the grapes, and finely chop the onion. If using, toast the nuts in a dry skillet until fragrant, then let cool.3 cups cooked chicken breast, 1 cup seedless red grapes, ¾ cup diced celery, ⅓ cup finely chopped sweet onion, ⅓ cup toasted slivered almonds
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon mustard, apple cider vinegar, honey, celery seed, salt, and pepper until smooth.¾ cup mayonnaise, ¼ cup sour cream or plain Greek yogurt, 2 teaspoons Dijon mustard, 1 tablespoon apple cider vinegar or lemon juice, 1 tablespoon honey or granulated sugar, ½ teaspoon celery seed, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Combine: In a large bowl, combine the shredded chicken, grapes, celery, and onion. Pour the dressing over the top.
- Mix and chill: Gently fold everything together until evenly coated. Stir in toasted nuts if using. Cover and refrigerate for at least 1 hour (or up to 3 days) before serving to let the flavors meld.
- Serve chilled on lettuce, as a sandwich, or with crackers.
Notes
Faq
What’s the best chicken to use for chicken salad?
Using flavorful, moist chicken is key. A store-bought rotisserie chicken is a fantastic, convenient option. You can also poach or bake 2-3 boneless, skinless chicken breasts (about 1 lb) seasoned with salt and pepper until cooked through, then let them cool before shredding.
Can I make this chicken salad ahead of time?
Absolutely! In fact, it tastes better after it chills. You can make it up to 3 days in advance. Store it in an airtight container in the refrigerator. If you’re using nuts, you may want to stir them in just before serving to maintain their crunch.
What are some good variations or add-ins?
This recipe is very adaptable! Try adding diced apple for more crunch and sweetness, a handful of dried cranberries, or a teaspoon of fresh dill or parsley. For a different texture, substitute the grapes with well-drained, crushed pineapple.