15-Minute Creamy Chicken Salad
A refreshing main-course salad combining tender roasted chicken with tangy blue cheese, sweet grapes, and crunchy sunflower seeds. Mayonnaise and white wine vinegar create a creamy base brightened by lemon pepper and fresh parsley. Ready in minutes and perfect for lunch or light dinner.
Ingredients
- ¼ cup mayonnaise
- 1 ½ tablespoon white wine vinegar
- ¾ cup mild blue cheese, crumbled
- 2 ½ cup roasted chicken, diced
- 1 ½ cup red grapes, halved
- green grapes
- 2 celery rib, finely diced
- 3 tablespoon flat leaf parsley, chopped
- ¾ tablespoon lemon pepper
- ¼ cup salted roasted sunflower seeds
Instructions
- 1
In a large bowl, whisk mayonnaise with white wine vinegar.
- 2
Mix in lemon pepper.
- 3
Fold in blue cheese, breaking it up with a fork.
- 4
Add chicken, grapes, celery, and parsley and fold gently.
- 5
Fold in sunflower seeds and serve.
Tips
Use freshly roasted chicken for best texture and flavor.
Fold ingredients gently to keep chicken pieces intact and grapes whole.
Chill before serving for a refreshing temperature.
Good to Know
Refrigerate in airtight container up to 3 days.
Prepare up to 1 day ahead; combine dressing with ingredients and refrigerate. Add sunflower seeds just before serving to maintain crunch.
Serve chilled on lettuce, crackers, or bread. Pair with a light white wine or sparkling water.
Common Mistakes
Overmix to avoid breaking grapes and chicken pieces into small fragments.
Add sunflower seeds at the end to avoid sogginess.
Don't omit the vinegar as it balances richness of mayo and cheese.