Open the canned chicken and drain it well to remove excess liquid.

Use a fork to flake the chicken into smaller pieces for a more even texture. This helps the salad hold together better and ensures every bite is flavorful.

Finely dice the celery and red onion to add crunch without overpowering the salad.

If using grapes, nuts, or fresh herbs, chop them into small, bite-sized pieces for even distribution.

In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, and lemon juice.

Whisk until smooth and well blended. The combination of mayo and yogurt provides a creamy base with a light tangy finish.

Add the flaked chicken, chopped vegetables, and any extra ingredients you’re using into the bowl.

Stir gently until everything is evenly coated in the dressing. Avoid overmixing to maintain a satisfying texture.

Taste the salad and season with salt and black pepper as needed.

If you prefer a little heat, add a dash of cayenne pepper or hot sauce for an extra kick.

For the best flavor, cover the bowl and let the chicken salad chill in the refrigerator for at least 30 minutes. This allows the ingredients to meld together, enhancing the overall taste.