How to Make Chicken Salad

chicken salad

The salads were already being enjoyed since ancient Roman times but as times progresses, salad became more complicated and recipes evolved over places and over time. Today we take salad as a low carb food and if we’re on a diet, salad is the first choice for those health conscious.

Keeping healthy takes a lot of work and patience and by being healthy means we need to take a strict diet of greens, leaves and low carb diet. sometimes we get sick of frequently eating the same food every day and you want something different, something delicious and at the same time healthy and light meal that will excite your taste buds and will not be too boring for your palate. This recipe doesn’t take a lot of time to prepare it’s very easy and fast to make but you need to prepare the some ingredients in advance. It very flavorful  and delicious. Low on carbs perfect for diets and also for family meal.


1 whole Chicken breast Fillet
1 tbsp. Olive Oil
5 Stalk fresh Celery
200g Seedless Grapes
1 tbsp. Lemon Juice
4 Scallions
2 stem Fresh Dill
2 stem of parsley
1 tbsp Dijon Mustard
3/4 cups Mayonnaise
4  Large Romaine Lettuce Leaf
A sprinkle of Salt
A sprinkle of black pepper


  • Season chicken breast fillet with salt and pepper, sprinkle it with olive oil. Heat a pan over medium-low heat. Sear the chicken breast fillet in the heated pan until it turns brown, flip the chicken on the other side, sear it until it turns brown on both side, remove chicken in the pan then let it cool on a paper towel.
  • Wash the grapes in running water and cut it into 4 pieces. Chopped the celery stalk into small pieces. Cut the scallions between the white part and the green part, use only the white part then chopped the white scallion into small pieces. Minced finely the dill, do the same for parsley.
  • Take the cooked chicken breast fillet place it in a shallow bowl, using 2 forks shred the chicken into small strips then set aside.
  • Take a large bowl place inside the shredded chicken breast fillet, grapes, chopped celery, chopped white scallions, minced dill, minced parsley, lemon juice, dijon mustard, and mayonnaise. Mix thoroughly all the ingredients then season it with salt and black pepper.
  • Layover a bed of romaine lettuce and place in the center the chicken salad mixture then sprinkle minced parsley on top.

Tip: This Salad is perfect as a sandwich spread, spread it on a ciabatta bread or croissant.

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The first thing to do is wash your chicken breast fillet with running water, chicken is very prone to salmonella if you want to be healthy make sure that what your eating is safe. In this photo I use a wooden chopping board, wood chopping board aren’t tolerated in the commercial kitchen because it easily harbors bacteria, but this chopping board is special its made with ironwood from a hard tree named Xanthostemon Verdugonianus. It a very hard wood, it doesn't absorb water much for bacteria to grow, even termites find it hard to consume this wood and it’s very heavy, it sinks when placed in deep water.

The next step is season your chicken breast fillet with salt and black pepper, I use pink Himalayan salt cause it is the cleanest salt there is and it has nutritional and  therapeutic properties. After seasoning your fillet rub the seasoning into the fillet to evenly coat the chicken breast fillet.

Heat a large pan over medium-low heat, sear in the heated pan the seasoned chicken breast fillet, no need to put oil in the pan cause we already rubbed it with olive oil. Sear it until both sides turn brown. Remove the chicken from the pan and place it on a paper towel, set aside to cool.

You may also bake your chicken breast fillet if you're not in a hurry. Just place the chicken breast in a baking pan then bake it in 300℉  for 30-45 min.


Take a large bowl and place the cooked chicken breast inside, using a 2 fork shred the breast apart, shred it into small pieces until it turns almost like small strings.

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The next step is take a knife, chop your seedless grapes and veggies. Cut the grapes into quarters. Finely chop the celery stalk. Cut the scallion between the green and white part use only the white part then finely chop it into small pieces. Minced the dill finely then do the same with the parsley.

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The next step is to take a large bowl then place inside the shredded chicken breast fillet, quartered grapes, chopped celery and white scallions, minced dill and parsley, mayonnaise, dijon mustard and lemon juice.

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Mix the all the ingredients thoroughly using 2 wooden ladles, mix it well to combine. This mixture might be a little mushy you may reduce the amount of mayonnaise, it will usually depend on the brand of mayonnaise you are using. I use ladies choice mayonnaise, you may also use homemade mayonnaise.


Season the mixture with salt and black pepper, mix it again to evenly season the salad.

You may also add parmesan cheese to the mixture to give it a savory cheese flavor.

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Next step is to take your preferred plate or bowl then layover a bed of romaine lettuce,  place the salad mixture in the bed of romaine lettuce then sprinkle minced parsley on top of the salad.

It’s perfect to pair it with bread, use any bread you like it may ciabatta or croissant or focaccia any bread will do. If you want you may also sprinkle some parmesan flakes on top.

Tip: if you don't want to shred your chicken breast fillet and you want a chewy chicken feeling when you eat this salad you may try chopping the chicken breast into small cubes instead of shredding it. You may also add any topping on the salad, I think it’s best if topped with anchovy or walnuts.