Chicken Salad With Grapes Recipe

In my Easy Chicken Salad With Grapes I use one surprising pantry staple that has everyone asking how I made it whenever I bring it to a potluck.

I never thought a simple mix of cooked chicken and seedless grapes could cause so many double takes but here we are. This Chicken Salad Recipe With Grapes started as a quick lunch hack and now shows up at every picnic I go to, people ask if its my secret.

It’s sweet but not cloying, bright and a little savoury, and if you try my Easy Chicken Salad With Grapes version you’ll see why leftovers vanish fast. Ive brought it to potlucks, work lunches, and that one too-fancy brunch when I wanted to look like I tried.

Ingredients

• Cooked chicken: main protein source, filling and lean if skinless, helps muscle repair, low carbs.
• Grapes: bursty sweet juiciness, adds natural sugar and fiber, vitamin C, antioxidants.
• Celery: crunchy, watery low calorie vegetable, adds fiber and fresh bite, good for texture.
• Mayonnaise and Greek yogurt: creamy binder, adds fat and protein, controls richness.
• Nuts (pecans or walnuts): crunch and healthy fats, provide omega 3s and extra calories.
• Lemon and honey: lemon gives bright acid, honey adds gentle sweetness and balances flavors.
• Red onion and parsley: onion gives sharp bite, parsley adds freshness and vitamin K.

Ingredient Quantities

• 3 cups cooked chicken, diced or shredded (about 1 lb)
• 1 cup seedless grapes, halved (red or green)
• 1 cup celery, thinly sliced (about 2 stalks)
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 1 tablespoon lemon juice, fresh
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup red onion, finely chopped (use less if you dont like raw onion)
• 1/2 cup chopped pecans or walnuts
• 2 tablespoons chopped fresh parsley
• 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Dice or shred 3 cups cooked chicken (about 1 lb) into bite sized pieces and put in a large mixing bowl, rotisserie chicken works great if youre short on time.

2. Prep the produce and nuts: halve 1 cup seedless grapes, thinly slice 1 cup celery (about 2 stalks), finely chop 1/4 cup red onion (use less if you dont like raw onion), chop 1/2 cup pecans or walnuts, and roughly chop 2 tablespoons fresh parsley.

3. Toast the chopped nuts in a dry skillet over medium heat 3 to 4 minutes until fragrant, shaking the pan so they dont burn, then let them cool and reserve a few whole pieces for garnish.

4. Whisk the dressing in a small bowl: 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt (or 1/2 tsp table salt) and 1/4 teaspoon freshly ground black pepper until smooth. Taste and tweak with a little more lemon or salt if needed.

5. Add the grapes, celery, red onion, chopped nuts (save some for topping), and parsley to the chicken, then pour the dressing over everything and fold gently with a spatula so you dont crush the grapes.

6. Adjust seasoning to taste, more salt, pepper, or a splash more lemon if it needs brightness. If you want it creamier add a tablespoon more mayo or yogurt.

7. Chill the salad at least 30 minutes so the flavors meld, or up to overnight for meal prep. If packing lunches and you want extra crunch keep the dressing separate and toss just before serving.

8. Serve on bread, croissants, in lettuce cups, over greens or with crackers, and sprinkle the reserved nuts and a little extra parsley on top.

9. Store leftovers in an airtight container in the fridge for 3 to 4 days, give it a quick stir before serving and add a splash of lemon or a spoonful of yogurt if it seems dry.

Equipment Needed

1. Large mixing bowl (big enough for about 3 cups chicken)
2. Cutting board
3. Chef’s knife (for chopping celery, onion, parsley, nuts and halving grapes)
4. Measuring cups and spoons
5. Small bowl and whisk or fork (for the dressing)
6. Dry skillet or frying pan (to toast the chopped nuts)
7. Spatula or large spoon (to fold the dressing in without crushing grapes)
8. Airtight container or serving platter (for chilling, storing or serving)

FAQ

Chicken Salad With Grapes Recipe Substitutions and Variations

• Chicken (3 cups): rotisserie or leftover roast chicken, canned tuna or salmon for a pantry shortcut, or cooked chickpeas/white beans if you want a vegetarian option
• Grapes (1 cup): diced apple for extra crunch, halved cherries when they’re in season, or dried cranberries/raisins for a chewier, sweeter bite
• Mayonnaise / Greek yogurt (1/2 cup / 1/4 cup): use all Greek yogurt for tang and fewer calories, swap for vegan mayo or avocado mayo to go dairy free, or plain sour cream if that’s what you have
• Pecans or walnuts (1/2 cup): toasted almonds or chopped cashews, pepitas or sunflower seeds for a nut free swap, or crushed pretzels for a salty crunch

Pro Tips

1. Toast the nuts in a dry pan till they smell amazing, then let them cool before chopping. Leaving a few bigger pieces whole for the top makes every bite more interesting, and toasted nuts taste way better than raw ones so dont skip it.

2. Keep the dressing separate if youre making lunches or want extra crunch. Toss just before eating so the celery stays crisp and the grapes dont get squashed or soggy.

3. Taste the dressing as you go. A little more lemon or salt will wake it up, a dash of pickle juice or extra mustard gives good tang, and swapping half the mayo for yogurt lightens it without losing creaminess.

4. Use pulled rotisserie chicken to save time and shred it a bit finer if you want easier sandwiches. If you like more texture try chopped apple or sliced almonds instead of one of the nuts, it changes the salad in a nice way.

Chicken Salad With Grapes Recipe

Recipe by James Level

0.0 from 0 votes

In my Easy Chicken Salad With Grapes I use one surprising pantry staple that has everyone asking how I made it whenever I bring it to a potluck.

Pin

Servings

4

servings

Calories

525

kcal

Equipment: 1. Large mixing bowl (big enough for about 3 cups chicken)
2. Cutting board
3. Chef’s knife (for chopping celery, onion, parsley, nuts and halving grapes)
4. Measuring cups and spoons
5. Small bowl and whisk or fork (for the dressing)
6. Dry skillet or frying pan (to toast the chopped nuts)
7. Spatula or large spoon (to fold the dressing in without crushing grapes)
8. Airtight container or serving platter (for chilling, storing or serving)

Ingredients

• 3 cups cooked chicken, diced or shredded (about 1 lb)

• 1 cup seedless grapes, halved (red or green)

• 1 cup celery, thinly sliced (about 2 stalks)

• 1/2 cup mayonnaise

• 1/4 cup plain Greek yogurt or sour cream

• 1 tablespoon lemon juice, fresh

• 1 tablespoon honey or maple syrup

• 1 teaspoon Dijon mustard

• 1/4 cup red onion, finely chopped (use less if you dont like raw onion)

• 1/2 cup chopped pecans or walnuts

• 2 tablespoons chopped fresh parsley

• 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)

• 1/4 teaspoon freshly ground black pepper

Directions

• Dice or shred 3 cups cooked chicken (about 1 lb) into bite sized pieces and put in a large mixing bowl, rotisserie chicken works great if youre short on time.
• Prep the produce and nuts: halve 1 cup seedless grapes, thinly slice 1 cup celery (about 2 stalks), finely chop 1/4 cup red onion (use less if you dont like raw onion), chop 1/2 cup pecans or walnuts, and roughly chop 2 tablespoons fresh parsley.
• Toast the chopped nuts in a dry skillet over medium heat 3 to 4 minutes until fragrant, shaking the pan so they dont burn, then let them cool and reserve a few whole pieces for garnish.
• Whisk the dressing in a small bowl: 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 1 tablespoon fresh lemon juice, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt (or 1/2 tsp table salt) and 1/4 teaspoon freshly ground black pepper until smooth. Taste and tweak with a little more lemon or salt if needed.
• Add the grapes, celery, red onion, chopped nuts (save some for topping), and parsley to the chicken, then pour the dressing over everything and fold gently with a spatula so you dont crush the grapes.
• Adjust seasoning to taste, more salt, pepper, or a splash more lemon if it needs brightness. If you want it creamier add a tablespoon more mayo or yogurt.
• Chill the salad at least 30 minutes so the flavors meld, or up to overnight for meal prep. If packing lunches and you want extra crunch keep the dressing separate and toss just before serving.
• Serve on bread, croissants, in lettuce cups, over greens or with crackers, and sprinkle the reserved nuts and a little extra parsley on top.
• Store leftovers in an airtight container in the fridge for 3 to 4 days, give it a quick stir before serving and add a splash of lemon or a spoonful of yogurt if it seems dry.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 246g
• Total number of serves: 4
• Calories: 525kcal
• Fat: 35g
• Saturated Fat: 4.9g
• Trans Fat: 0.05g
• Polyunsaturated: 9.5g
• Monounsaturated: 10g
• Cholesterol: 132mg
• Sodium: 565mg
• Potassium: 540mg
• Carbohydrates: 15.3g
• Fiber: 1.8g
• Sugar: 10.9g
• Protein: 38.6g
• Vitamin A: 150IU
• Vitamin C: 3.3mg
• Calcium: 46mg
• Iron: 0.9mg