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If you’ve followed food blogs for as long as I have, you know Ree Drummond — The Pioneer Woman — helped shape what we all love about online cooking today. Ree and I both started blogging a couple of decades ago, and she’s just released another beautiful cookbook: The Essential Recipes.
When I saw her Chicken Salad in the new book, I knew I had to share it. It’s classic Ree: approachable, colorful, and absolutely delicious. This salad has everything I crave in a lunchtime staple — juicy chicken, sweet grapes, crisp celery, and a creamy dressing that’s balanced with lemon and a touch of brown sugar. I have a Chicken Apple Salad recipe that you might like to try, but this one is really amazing too!
It’s simple, comforting, and exactly the kind of recipe you’ll find yourself making again and again.
Why You’ll Love This Recipe
- It’s Cookbook-worthy: Straight from The Essential Recipes by Pioneer Woman herself. We made the Rosemary-Garlic Butter Bath Biscuits from her last cookbook, and have really been enjoying those!
- It’s Classic with a twist: That touch of brown sugar and dill takes it beyond ordinary chicken salad.
- Make-ahead magic: Tastes even better after chilling overnight.
- It’s Versatile: Perfect for sandwiches, lettuce wraps, or picnic platters.
This recipe comes from Ree Drummond’s new cookbook: The Essential Recipes- 120 Greatest Hits, New Twists and Perfected Classics. I got this cookbook in the mail the other day and have really been enjoying it. There are a lot of Ree’s recipes that I use quite often (pot roast, perfect pie crust and cinnamon rolls, for example), and many of them are in the cookbook. She has written so many great cookbooks full of easy recipes, and this one is another winner.
Ingredients
- fresh dill
- shredded or chopped cooked chicken
- celery stalks
- green onions
- red or green grapes
- mayonnaise
- sour cream
- brown sugar
- lemon
- kosher salt
- freshly ground black pepper
- ground cayenne pepper
How to Make Pioneer Woman’s Chicken Salad
- Combine the base: In a large bowl, mix together the chicken, celery, green onions, and grapes.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, brown sugar, lemon juice, salt, pepper, and cayenne until smooth. Taste and adjust seasoning.
- Mix it all: Pour most of the dressing over the chicken mixture, add the dill, and stir to coat. Add more dressing if you like it creamier.
- Chill: Cover and refrigerate at least 4 hours (or overnight) to let the flavors meld.
- Serve: Spoon into croissants, pile over greens, or serve with crackers.
Recipe Tips
- Make it lighter: Substitute Greek yogurt for half of the mayo or sour cream.
- Use rotisserie chicken for effortless prep and deep flavor.
- Add nuts like chopped almonds or pecans for crunch.
- Balance the sweetness: Start with 1 tablespoon brown sugar, then taste.
- Storage: Keep refrigerated in an airtight container for up to 4 days. Stir before serving.
Serving Ideas
- Stuff it into buttery croissants for the perfect brunch sandwich.
- Serve over butter lettuce or spinach for a lighter lunch.
- Pair with pasta salad or potato salad for picnics.
- Add a sweet finish like S’Mores Bars or 3-Ingredient Blueberry Cobbler.
Author’s Note
Ree and I started blogging around the same time, and it’s been such a joy to watch her share the kind of food people truly want to cook. This chicken salad feels exactly like her — comforting, practical, and full of heart. It’s proof that the classics never go out of style.
Pioneer Woman’s Chicken Salad
Ingredients
- 4 cups shredded or chopped cooked chicken (can use rotisserie)
- 2 whole celery stalks, diced
- 3 whole green onions, sliced
- 2 cups red or green grapes, halved
- ½ cup mayonnaise
- ½ cup sour cream
- 1 to 2 tablespoons brown sugar (to taste)
- 1 medium lemon, juiced
- 1 teaspoon kosher salt (more to taste, as needed)
- ¾ teaspoon freshly ground black pepper (more to taste, as needed)
- ¼ teaspoon ground cayenne pepper
- 3 tablespoons minced fresh dill
Instructions
- In a large bowl, combine the chicken, celery, green onions and grapes.
- In a separate small bowl, make the dressing by combining the mayonnaise, sour cream, brown sugar, lemon juice, salt, pepper and cayenne. Stir until combined, then taste and add more salt, pepper or cayenne, if you'd like.
- Pour all but ¼ cup of the dressing on top of the salad. Sprinkle on the dill. Stir until all ingredients are coated in the dressing. Take a look and see if you think it has enough dressing for you; feel free to add more or the rest of it.
- Cover the salad bowl with plastic wrap and chill the salad for at least 4 hours or up to 24 hours before serving, to let the flavors meld.
Nutrition
This recipe comes from RecipeBoy.com
