Keroline's Chicken Salad

The Parable of the Talents, found in Matthew 25:14-30, tells the story of a master who entrusts wealth to three of his servants based on their abilities.

Many of you know this story so I won’t get into it too much, but basically it is speaking of our expectation to use the talents we have been entrusted with here on earth for the Kingdom of God. How that looks is different for each person, but basically, just don’t squander away your wealth and abilities.

I have been pondering the idea of stewardship and what that means for me. I have gone back and forth in my life, multiplying and squandering. I have been extremely generous, and also had nothing to give. But God can take anything, even the lessons learned in the squandering, to redeem my talents and bring me to a place of prosperity - a place I have doubted I would ever see.

Now, what does that have to do with a chicken salad recipe? Well, I have seen this chicken salad feed 2 people and I have seen it feed 200. Over the decades, this specific recipe has fed thousands of people at the hands of me and my mother.

And while it might not be a monetary multiplication, this recipe, made with love and care, has touched so many palates, and lives! It has been shared across states, countries, in home kitchens and catering kitchens - I don’t know if my mom will actually know how far this one simple recipe will go, but it’s not done yet.

I have been eating this chicken salad since I was a kid following my mom around the church kitchen. I still remember exactly how it felt to run up and down the halls in the church I grew up in. My mom worked there, I went to school there, and I knew every single corner of that massive building.

I wouldn’t trade that time of my life and those years spent learning how to cook from my mom, for anything. I just wish I could go back and experience one more ladies brunch with her.

This was on the buffet at almost every single brunch. Always on butter croissants, and still, when I bite into it, it is the best kind of nostalgia.

Now, I’m using this on the buffets for clients that I cater for, and it is a loved recipe in the home of my full-time employers. I am so grateful for this recipe and a mom who taught me how to cook and feed a crowd, from a young age.

Keroline’s Chicken Salad

This is one of those recipes that has earned permanent status in my recipe collection. It’s creamy, lightly sweet, crunchy, and packed with fresh flavor. The secret ingredient is vanilla yogurt—it adds just enough subtle sweetness to balance the savory ingredients without making the salad overly sweet. If you’ve ever had one of those grocery store chicken salads that tastes more like dessert than lunch (looking at you, Member’s Mark Cranberry Pecan Chicken Salad 🤢), don’t worry. This isn’t that. The yogurt simply rounds everything out and lets the grapes, dill, and walnuts shine.

Ingredients

• 4 medium to large chicken breasts (about 3 pounds)

• 2–2½ cups mayonnaise (homemade or store-bought)

• 32 oz vanilla yogurt

• 1 medium red onion, finely diced

• 4 large celery stalks, finely diced

• 2 cups red grapes, quartered

• 2 cups walnuts, roughly chopped

• 1 tablespoon fresh dill, finely chopped

• Salt and freshly ground black pepper, to taste

Instructions

1. Prep the vegetables

Finely dice the red onion and celery and set aside.

2. Make the dressing

I usually make my own mayonnaise, but a good-quality store-bought mayo works perfectly too. (If you’d like my homemade mayo recipe, let me know and I’ll add it to the blog!)

Start by mixing together:

• 2 cups mayonnaise

• About ¾ of the container of vanilla yogurt

• Chopped dill

• Salt and pepper

Don’t use all of the mayo and yogurt right away—you may not need it all. The chicken absorbs quite a bit of the dressing, so it’s easier to add more later if needed.

Stir the dressing together with the diced onion and celery. I like to do this first so those flavors have a little time to mingle while the chicken cooks.

3. Cook the chicken

Poach the chicken breasts in well-salted water until fully cooked.

While the chicken is poaching, wash and quarter the grapes and roughly chop the walnuts.

4. Shred the chicken

Remove the chicken from the poaching water and cut it into large cubes.

Working in batches if necessary, pulse the chicken in a food processor using short bursts. You’re looking for shredded chicken—not chicken paste. A little texture is what makes this salad so good.

Let the chicken cool for about 5–10 minutes before mixing it with the dressing.

5. Combine

Add the shredded chicken to the dressing, onions, and celery. Stir well, then taste and adjust with additional dressing, salt, and pepper as needed.

Keep in mind that the chicken salad will thicken considerably once it’s refrigerated, so you want it to be just a little looser than you think it should be.

Fold in the chopped walnuts, then gently stir in the grapes last so they stay nice and intact.

To Serve

Serve on buttery croissants for the ultimate brunch sandwich, or spoon it into lettuce wraps for a lighter, low-carb option.

If you make this recipe, I’d love to hear how it turned out!