Chicken salad is one of those timeless dishes that never goes out of style. It’s quick to make, endlessly versatile, and always a crowd-pleaser. In my kitchen, it has also sparked a little family debate—are you team sweet and nutty or team spicy and bold?

To settle it once and for all, I start with a simple, creamy base made from pulled rotisserie chicken, vegan mayo, crunchy celery, red onion, a touch of sweet relish, and dried parsley. This base is light, flavorful, and easy to adapt—perfect for when not everyone in the house agrees on what makes the best chicken salad.

From there, the fun begins.

Version One: Grape, Cranberry & Pecan

This is my personal favorite—a refreshing mix of sweet red grapes, tart dried cranberries, and crunchy pecans. It’s bright, balanced, and perfect served on a buttery croissant or in crisp lettuce cups for a lighter option.

Version Two: Spicy Serrano

For the spice-lovers in my family, I fold in finely diced serrano peppers and finish with a squeeze of lime juice. The heat is bold but refreshing, and this version shines in wraps, sandwiches, or even scooped up with tortilla chips.

Both recipes begin at the same starting point but tell very different stories on the plate. One leans sweet and celebratory, the other fiery and adventurous. Together, they prove that chicken salad doesn’t have to be boring—it can be a reflection of your taste, your mood, or even the people gathered around your table.

So the question remains: Which side are you on—team sweet or team spicy?

Base Chicken Salad Recipe

Ingredients

3 cups pulled rotisserie chicken (shredded) ½ cup vegan mayo (or regular, if you prefer) ½ cup celery, finely diced ¼ cup red onion, finely diced 1 Tbsp sweet relish 1 tsp dried parsley Salt & black pepper, to taste

Instructions

In a large mixing bowl, combine chicken, mayo, celery, onion, relish, and parsley. Season with salt and pepper. Divide into two bowls to create the variations below.

Version 1: Grape, Cranberry & Pecan Chicken Salad

Additional Ingredients

½ cup red grapes, halved ¼ cup dried cranberries ¼ cup chopped pecans

Instructions

Fold the grapes, cranberries, and pecans into one portion of the base chicken salad. Chill for at least 30 minutes for best flavor.

Serving Ideas: Layer onto croissants, scoop into butter lettuce cups, or serve with crackers for a light lunch.

Version 2: Spicy Serrano Chicken Salad

Additional Ingredients

1–2 serrano peppers, finely diced (remove seeds for less heat) Optional: squeeze of lime juice

Instructions

Stir the serrano peppers into the other portion of the base chicken salad. Add lime juice if desired, then adjust spice level to taste.

Serving Ideas: Enjoy in wraps, sandwiches, or as a zesty dip with tortilla chips.