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This single serving chicken salad is creamy, fresh, and perfectly balanced with tender chicken, crisp celery, sweet grapes, and a tangy dressing. It’s a small batch recipe that comes together quickly and works well for lunch or a light meal.
Featured Comment
“This is my go to recipe. Now that it’s warm out I’m making it every week or two.”
– Lisa
Why You’ll Love This Recipe
- Quick to Make: This single serving chicken salad comes together in minutes, making it ideal for using leftover chicken.
- Perfectly Portioned: Made as a small batch, this chicken salad gives you just the right amount without excess.
- Easy to Customize: Swap the grapes for dried fruit, change the nuts, or adjust the seasoning to suit your taste.
- Well Balanced Flavor and Texture: Tender chicken, crisp celery, sweet grapes, and a creamy, tangy dressing come together in every bite.
- Easily Doubles: Double the ingredients to make chicken salad for two when needed.
Chicken salad is a recipe I make often because it’s simple, fresh, and always satisfying. I love the mix of tender chicken, crisp celery, and sweet grapes, all coated in a creamy dressing that brings everything together.
This single serving version is just the right amount for one meal. Whether I enjoy it right away or after a short chill in the refrigerator, it’s a dish I never get tired of making.
If you enjoy this chicken salad, you may also like our other single serving salad recipes. Try a crisp single serve broccoli salad, small German potato salad, classic tuna salad for one, creamy macaroni salad for one, or a sweet single serve ambrosia salad. Each one is thoughtfully portioned and easy to make.
Ingredients
If you have any ingredients leftover from this creamy chicken salad recipe, check out our Leftover Ingredients Recipe Finder.
- Cooked chicken: This is the base of the salad and provides protein and structure. You can use leftover roasted or baked chicken, poached chicken, or rotisserie chicken. Chop or shred it into small, bite-sized pieces so it mixes evenly with the dressing. If you’ve got extra cooked chicken, use it in chicken tacos for one or chicken spaghetti for one.
- Celery: Adds crunch and a fresh contrast to the creamy dressing. Finely chop the celery so it blends well without overpowering the salad. If you have extra celery, use it in chicken tortellini soup for one or a small batch of tomato sauce.
- Grapes: These add natural sweetness and balance the savory ingredients. Red or green grapes both work well. Slice them in half to keep the texture pleasant in every bite.
- Dill pickle: Brings a tangy, salty bite that deepens the flavor of the salad. Finely dice the pickle so it distributes evenly. Extra pickles are great in a burger bowl.
- Nuts: Add texture and a subtle richness. Pecans, walnuts, cashews, or peanuts all work well. Chop them finely so they don’t overpower the chicken. Leftover nuts can be used in a mini pecan pie or a small batch of butter pecan granola.
- Mayonnaise: Forms the creamy dressing that holds everything together. Use a good-quality mayonnaise for the best flavor. For a lighter option, you can replace part of the mayonnaise with mashed avocado, sour cream, or Greek yogurt.
- Stone ground mustard: Adds gentle heat and depth without overpowering the dressing. A small amount enhances the overall flavor.
How To Cook Chicken For Chicken Salad
This recipe works well with leftover chicken, but you can also cook chicken specifically for chicken salad.
Poaching is a reliable method that produces tender, moist chicken that’s easy to chop or shred.
Place one boneless, skinless chicken breast or thigh in a small pot and season lightly with salt. Add enough water to cover the chicken by about 1 inch. Bring to a gentle boil, then reduce the heat, cover, and simmer for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pot and let it rest for 10 minutes before chopping or shredding.
For more detailed instructions, see our Poached Chicken and Baked Chicken Breast recipes.
Chicken Salad Variations
These variations let you change the flavor of this single serving chicken salad using simple ingredient swaps.
- Classic Chicken Salad: Keep it traditional by using only mayonnaise, celery, and a touch of mustard. Skip the grapes, pickles, and nuts for a clean, familiar flavor that works well for sandwiches.
- Curried Chicken Salad: Stir 1 teaspoon of curry powder into the dressing for a warm, lightly spiced flavor. Golden raisins can be used in place of grapes if you prefer a softer sweetness.
- Greek Chicken Salad: Replace the mayonnaise with Greek yogurt for a tangy base. Omit the nuts and add chopped cucumbers, olives, and crumbled feta cheese.
- Asian-Inspired Chicken Salad: Use a mix of sesame oil and rice vinegar instead of mayonnaise. Swap the grapes for mandarin oranges and use sliced almonds for crunch.
- Lighter Chicken Salad: Use half mayonnaise and half Greek yogurt to reduce richness while keeping the salad creamy. Add extra celery for crunch and fresh flavor.
How To Make Chicken Salad For One
See the recipe box below for ingredient amounts and full recipe instructions.
Add the chicken, celery, grapes, pickle, nuts, mayonnaise, mustard, salt, and black pepper to a medium bowl. Stir until the ingredients are evenly mixed and coated. Taste and adjust the seasoning as needed. Serve at room temperature or chilled.
Expert Tips
- Cut the Chicken Evenly: Chop or shred the chicken into small, uniform pieces so the salad mixes evenly and is easier to eat.
- Start with Less Dressing: Add the mayonnaise and mustard gradually, then adjust to taste. This helps prevent the salad from becoming too heavy.
- Chill for Better Flavor: Refrigerate the chicken salad for 20 to 30 minutes before serving to allow the flavors to come together while keeping the celery and nuts crisp.
- Taste Before Serving: Always taste and adjust the salt and pepper just before serving, especially if your chicken was already seasoned.
Frequently Asked Questions
Cooked boneless, skinless chicken breast or thigh works best. You can use leftover roasted or baked chicken, poached chicken, or rotisserie chicken.
Yes. Chicken salad can be made a few hours in advance and stored in the refrigerator. Stir before serving and adjust seasoning if needed.
Chicken salad will keep for up to 3 days when stored in an airtight container in the refrigerator.
Yes, canned chicken can be used in a pinch. Drain it well and break it into small pieces before mixing.
Chicken salad pairs well with French bread rolls or sliced bread, crackers, lettuce cups, or fresh fruit for a light meal.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch chicken salad or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below. Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Salad For One
Equipment
Ingredients
- 1 cup diced cooked chicken
- 1 celery rib -chopped
- ½ cup chopped red grapes
- ¼ cup chopped dill pickles
- 2 tablespoons chopped pecans (or use your favorite nuts)
- 3 tablespoons mayonnaise
- 1 tablespoon stone ground mustard
- ⅛ teaspoon kosher salt (optional)
- ⅛ teaspoon coarsely ground black pepper (optional)
Instructions
- Add the chicken, celery, grapes, pickle, nuts, mayonnaise, mustard, salt, and black pepper to a medium bowl.
- Stir until the ingredients are evenly mixed and coated.
- Taste and adjust the seasoning as needed. Serve at room temperature or chilled.
Notes
- Cut the Chicken Evenly: Chop or shred the chicken into small, uniform pieces so the salad mixes evenly and is easier to eat.
- Start with Less Dressing: Add the mayonnaise and mustard gradually, then adjust to taste. This helps prevent the salad from becoming too heavy.
- Chill for Better Flavor: Refrigerate the chicken salad for 20 to 30 minutes before serving to allow the flavors to come together while keeping the celery and nuts crisp.
- Taste Before Serving: Always taste and adjust the salt and pepper just before serving, especially if your chicken was already seasoned.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m a older guy who has never cooked anything more difficult than scrambled eggs, enough said about that!! Today I used your recipe for chicken salad for one and it turned out wonderful.
Thank you for the recipe it definitely is a five – star recipe.
Bob
Thank you so much for your feedback. I’m so happy you enjoyed the chicken salad and hope you find many more recipes to try.
Amazing recipe. I had to sub in raisins and Dijon mustard, but it was really good and will make again.
This is my go to recipe. Now that it’s warm out I’m making it every week or two. Always a touch different and always delicious!
The pinterest button used to be in the recipe. It is not there now. ???
The Pinterest button is just below the recipe title and also in the recipe box at the bottom of each page.
Great, versatile recipe.
I just got the cookbook ” THE uLTIMATE COOKING FOR ONE COOKBOOK ” Can’t wait to try the great recipes ❣😀
Chicken salad is my go-to summer cold salad. I like this easy for one version because then I’m not eating it for days straight!
Best chicken salad recipe ever!
Great recipe.