I put together an easy chicken salad with grapes meant for straightforward meal prep, picnic packing and potluck sharing, and I use one simple swap that adds an unexpected crunch.
I grew up thinking chicken salad was boring, then I made one that changed how I see it. My version of Chicken Salad With Grapes leans on contrast, tender cooked chicken against popping seedless grapes, a mix that somehow feels both upscale and totally casual.
I bring it to potlucks when I want people to stop and ask whats in it, and it keeps showing up in my Easy Chicken Salad With Grapes notes for weeknight meals. Its also perfect for Easy Meal Prep Lunches, the kind you make once and are glad you did, honestly.
Ingredients
- Cooked chicken: Lean protein, keeps you full and helps muscle repair, tasty.
- Grapes: Add sweet juicy pops, a little fiber and antioxidants, balances the savory.
- Celery: Brings crunch, very low calorie, adds fiber and fresh watery bite.
- Mayonnaise and yogurt: Creamy base, rich and tangy, yogurt lightens the mayo.
- Toasted nuts: Add crunch, healthy fats and flavor, but watch portion sizes.
- Lemon juice: Brightens flavors, adds acidity and fresh zip, helps balance richness.
- Red onion: Gives sharp bite and color, a little goes a long way.
Ingredient Quantities
- Cooked chicken, chopped or shredded, 3 cups (about 1 lb, 2-3 cooked breasts or a small rotisserie chicken)
- Seedless grapes, red or green, halved, 1 to 1 1/2 cups (about 8-12 oz)
- Celery, finely chopped, 2 medium stalks (about 1 cup)
- Red onion, finely chopped, 1/4 cup (or 2 scallions, thinly sliced)
- Mayonnaise, 1/2 cup (add more if you like it creamier)
- Plain greek yogurt, 1/4 cup (or sour cream, optional)
- Dijon mustard, 1 teaspoon
- Fresh lemon juice, 1 tablespoon
- Honey, 1 teaspoon (optional, to taste)
- Toasted pecans or walnuts, chopped, 1/2 cup
- Fresh parsley or dill, chopped, 2 tablespoons
- Kosher salt, 3/4 to 1 teaspoon (to taste)
- Freshly ground black pepper, 1/2 teaspoon (to taste)
How to Make this
1. Put the cooked chicken in a bowl and chop or shred it into bite sized pieces so it’s about 3 cups, then set aside.
2. Halve the seedless grapes, finely chop the celery, and mince the red onion or thinly slice the scallions, then add all three to the chicken.
3. In a separate small bowl whisk together the mayonnaise, plain Greek yogurt if using, Dijon mustard, fresh lemon juice and honey if you want a touch of sweetness; taste and add more mayo if you want it creamier.
4. Pour the dressing over the chicken mixture, toss gently so the grapes don’t burst, and season with 3 fourths to 1 teaspoon kosher salt and about half a teaspoon freshly ground black pepper; taste and adjust.
5. Fold in the chopped toasted pecans or walnuts and the chopped fresh parsley or dill, but save a few nuts and herbs to sprinkle on top for texture and looks.
6. If your nuts aren’t toasted already, quickly toast them in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then chop and add.
7. Cover and chill the salad at least 30 minutes so flavors meld, it’s even better after a few hours, and if meal prepping it will keep well in an airtight container for 3 to 4 days.
8. Serve on greens, in sandwiches, on croissants or with crackers; garnish with the reserved nuts and herbs and give it a final taste for salt, lemon or honey before you dig in.
Equipment Needed
1. Large mixing bowl, you’ll use this to hold and toss the chopped chicken and the rest of the salad
2. Cutting board, for halving grapes, chopping celery, herbs and onions
3. Chef’s knife, sharp enough to shred chicken and chop nuts and veggies
4. Small bowl plus a whisk or fork, to whisk together mayo, yogurt, mustard, lemon and honey
5. Measuring cups and spoons, for mayo, yogurt, mustard, lemon juice, honey and salt/pepper
6. Dry skillet, for quickly toasting the pecans or walnuts (3 to 4 minutes)
7. Wooden spoon or silicone spatula, to gently fold the dressing so the grapes dont burst
8. Colander or small strainer, to rinse grapes and drain any excess from chicken if needed
9. Airtight container or bowl with lid, for chilling and storing the salad for meal prep
FAQ
Chicken Salad With Grapes Recipe Substitutions and Variations
- Mayonnaise: swap with plain Greek yogurt, mashed avocado or light sour cream for a fresher, lighter dressing. Greek yogurt keeps the creaminess and tang, avocado gives rich mouthfeel and works well if you want less mayo
- Seedless grapes: swap with diced apples, halved cherries or dried cranberries for a sweet pop. Apples add crunch and hold up longer, dried cranberries are sweeter and more concentrated
- Cooked chicken: swap with shredded rotisserie turkey, canned tuna or cooked chickpeas for a vegetarian twist. Chickpeas are hearty and taste great slightly mashed
- Toasted pecans or walnuts: swap with toasted almonds, pepitas or sunflower seeds for similar crunch or a nut allergy safe option. Pumpkin or sunflower seeds add good texture and nutty flavor
Pro Tips
– Toast the nuts until they smell toasty, then let them cool completely before chopping, otherwise they smoosh into paste when you mix them. If you want extra crunch, leave some halves whole to drop on top at serving time, they look nicer and give a better bite.
– Use a very sharp knife and a quick confident motion when you halve the grapes, dull knives squish them and make the dressing watery. Pat them dry on a paper towel first too, wet grapes dilute the salad and make it soggy.
– Start with less mayo and mustard than you think you need, you can always add more but you cant take it away. Mix the dressing, taste, then adjust acid and sweetness slowly — a little lemon or honey goes a long way to brighten things up.
– Keep the mix-in textures separate until the last minute if you can: fold in the herbs and nuts right before serving so herbs stay fresh and nuts stay crunchy. If you make it ahead, chill it uncovered for a few minutes before sealing to avoid trapping steam, then check seasoning again before you serve.
Chicken Salad With Grapes Recipe
I put together an easy chicken salad with grapes meant for straightforward meal prep, picnic packing and potluck sharing, and I use one simple swap that adds an unexpected crunch.
4
servings
562
kcal
Equipment: 1. Large mixing bowl, you’ll use this to hold and toss the chopped chicken and the rest of the salad
2. Cutting board, for halving grapes, chopping celery, herbs and onions
3. Chef’s knife, sharp enough to shred chicken and chop nuts and veggies
4. Small bowl plus a whisk or fork, to whisk together mayo, yogurt, mustard, lemon and honey
5. Measuring cups and spoons, for mayo, yogurt, mustard, lemon juice, honey and salt/pepper
6. Dry skillet, for quickly toasting the pecans or walnuts (3 to 4 minutes)
7. Wooden spoon or silicone spatula, to gently fold the dressing so the grapes dont burst
8. Colander or small strainer, to rinse grapes and drain any excess from chicken if needed
9. Airtight container or bowl with lid, for chilling and storing the salad for meal prep
Ingredients
-
Cooked chicken, chopped or shredded, 3 cups (about 1 lb, 2-3 cooked breasts or a small rotisserie chicken)
-
Seedless grapes, red or green, halved, 1 to 1 1/2 cups (about 8-12 oz)
-
Celery, finely chopped, 2 medium stalks (about 1 cup)
-
Red onion, finely chopped, 1/4 cup (or 2 scallions, thinly sliced)
-
Mayonnaise, 1/2 cup (add more if you like it creamier)
-
Plain greek yogurt, 1/4 cup (or sour cream, optional)
-
Dijon mustard, 1 teaspoon
-
Fresh lemon juice, 1 tablespoon
-
Honey, 1 teaspoon (optional, to taste)
-
Toasted pecans or walnuts, chopped, 1/2 cup
-
Fresh parsley or dill, chopped, 2 tablespoons
-
Kosher salt, 3/4 to 1 teaspoon (to taste)
-
Freshly ground black pepper, 1/2 teaspoon (to taste)
Directions
- Put the cooked chicken in a bowl and chop or shred it into bite sized pieces so it's about 3 cups, then set aside.
- Halve the seedless grapes, finely chop the celery, and mince the red onion or thinly slice the scallions, then add all three to the chicken.
- In a separate small bowl whisk together the mayonnaise, plain Greek yogurt if using, Dijon mustard, fresh lemon juice and honey if you want a touch of sweetness; taste and add more mayo if you want it creamier.
- Pour the dressing over the chicken mixture, toss gently so the grapes don't burst, and season with 3 fourths to 1 teaspoon kosher salt and about half a teaspoon freshly ground black pepper; taste and adjust.
- Fold in the chopped toasted pecans or walnuts and the chopped fresh parsley or dill, but save a few nuts and herbs to sprinkle on top for texture and looks.
- If your nuts aren't toasted already, quickly toast them in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then chop and add.
- Cover and chill the salad at least 30 minutes so flavors meld, it's even better after a few hours, and if meal prepping it will keep well in an airtight container for 3 to 4 days.
- Serve on greens, in sandwiches, on croissants or with crackers; garnish with the reserved nuts and herbs and give it a final taste for salt, lemon or honey before you dig in.
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: 292g
- Total number of serves: 4
- Calories: 562kcal
- Fat: 36.5g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Polyunsaturated: 7.5g
- Monounsaturated: 15g
- Cholesterol: 144mg
- Sodium: 958mg
- Potassium: 585mg
- Carbohydrates: 19g
- Fiber: 2.3g
- Sugar: 14.2g
- Protein: 39g
- Vitamin A: 300IU
- Vitamin C: 6.5mg
- Calcium: 40mg
- Iron: 1.8mg