Chicken Salad Recipe

Some recipes are more than just meals—they’re memories, comfort, and celebration all wrapped into one bowl. This chicken salad with grapes is one of those dishes.

I created this version after attending a summer brunch where a friend served something similar. I was immediately hooked by the balance of savory chicken, juicy grapes, and a creamy dressing that wasn’t overly heavy. It had that perfect touch of sweetness with a fresh crunch in every bite. I knew I had to recreate it—with a few of my own twists.

Whether you’re looking for something light for lunch, an elegant option for a tea party, or a make-ahead dish for a potluck, this recipe delivers on every level.

So why does everyone love it? Let’s dive in.

Why I Love This Recipe

There’s something timeless about chicken salad, but this version takes it to the next level.

The grapes are what make it extra special. They bring a burst of juicy sweetness that perfectly balances the savory, creamy base. The crunch from celery and chopped nuts adds irresistible texture. And the dressing? It’s light, slightly tangy, and just creamy enough to coat every bite without overwhelming it.

This recipe is incredibly versatile. You can serve it in lettuce wraps for a low-carb option, stuff it into croissants for an upscale picnic, or even enjoy it straight from the bowl. It keeps well, which makes it ideal for meal prep or entertaining.

The beauty of this dish is in the balance. It’s familiar yet elevated. Refreshing yet satisfying. Whether you’re serving it at a bridal shower or meal-prepping lunches for the week, it never feels out of place.

Ingredients for Chicken Salad with Grapes

The best part? You don’t need anything fancy—just quality ingredients and a bit of balance.

Here’s what goes into making the perfect chicken salad with grapes:

Cooked Chicken:
Use shredded or cubed chicken breast or thigh meat. You can cook it yourself, use rotisserie chicken, or leftover roasted chicken. The key is to make sure it’s moist and tender.

Red or Green Grapes:
Seedless and halved. Red grapes are sweeter, but green grapes offer a tart, refreshing bite. You can also mix both for a nice contrast.

Celery:
Chopped finely for a fresh crunch. It balances out the creaminess and adds structure to every bite.

Chopped Nuts (Optional):
Pecans, walnuts, or almonds work beautifully. Toast them slightly for added depth of flavor.

Green Onions or Red Onions:
A small amount gives a mild kick and extra dimension. You can omit this if you prefer a sweeter salad.

Mayonnaise:
Forms the creamy base. Use a good-quality mayo, or mix with a little Greek yogurt if you like it lighter.

Greek Yogurt or Sour Cream (Optional):
If you prefer a tangier dressing or want to lighten it up, use half mayo and half Greek yogurt.

Dijon Mustard:
Just a touch enhances the overall flavor with a subtle zing.

Fresh Lemon Juice or Apple Cider Vinegar:
Adds brightness and balances the creaminess.

Salt & Pepper:
To taste. Don’t skip this—seasoning is key to bringing it all together.

Optional Add-ins:
Try dried cranberries, chopped apples, or even a little tarragon or dill for a flavor twist.

These ingredients work together to create a salad that’s creamy, crunchy, sweet, and savory—all in one forkful.

How Much Time Will You Need

This is a quick and easy recipe, ideal for busy weekdays or fuss-free gatherings.

• Prep Time: 15–20 minutes
• Cook Time: 10–15 minutes (if cooking chicken)
• Total Time: Around 30 minutes or less

If you already have cooked chicken on hand, it comes together even faster.

How to Make This Chicken Salad with Grapes

Step 1: Cook or Prepare the Chicken

If you’re starting with raw chicken, season it lightly with salt and pepper, then poach, roast, or grill it. Once cooked, let it cool and shred or cube it into bite-sized pieces.

Rotisserie or leftover chicken works great too—just remove the skin and chop or shred the meat.

Step 2: Prep the Ingredients

While the chicken cools, halve the grapes, chop the celery, and slice the green onions. Toast the nuts briefly in a dry skillet over medium heat to bring out their flavor, then roughly chop them once cooled.

If you’re using fresh herbs like dill or tarragon, chop those now as well.

Step 3: Make the Dressing

In a large mixing bowl, combine the mayonnaise, optional Greek yogurt or sour cream, Dijon mustard, and lemon juice or apple cider vinegar. Whisk until smooth. Taste and season with salt and pepper to your liking.

If you like a little sweetness, you can add a tiny drizzle of honey or a pinch of sugar—but it’s completely optional.

Step 4: Assemble the Salad

To the bowl with your dressing, add the cooked chicken, grapes, celery, onions, and nuts. Gently fold everything together with a spatula or spoon until the ingredients are evenly coated.

Avoid stirring too hard—you don’t want to crush the grapes or shred the chicken too finely.

Step 5: Chill Before Serving

For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

You can serve it cold, slightly chilled, or even at room temperature if you’re in a hurry.

Substitutions

Looking to tweak this recipe? You’ve got options.

No Grapes?
Use chopped apples, dried cranberries, or pineapple tidbits. Each adds a different kind of sweetness.

No Mayonnaise?
Go all-in with Greek yogurt, or use mashed avocado for a creamy, dairy-free version.

No Celery?
Chopped cucumber, fennel, or even jicama offers a similar crunch.

Nut-Free?
Skip the nuts entirely or use sunflower seeds for crunch without allergens.

No Dijon Mustard?
Yellow mustard works in a pinch, but you’ll miss a bit of the sharpness. You can also try whole-grain mustard for texture.

These substitutions allow you to make this dish your own, while still preserving its signature creamy, crunchy, and slightly sweet profile.

Best Side Dishes for Chicken Salad with Grapes

To round out your meal, pair this chicken salad with a few tasty side dishes. Here are three favorites:

Buttery Croissants or Flaky Biscuits
Serve the salad stuffed into a buttery croissant or alongside warm biscuits. It’s brunch-level delicious.

Simple Green Salad
Toss together arugula, baby spinach, or mixed greens with a lemon vinaigrette. It adds freshness and balances the creamy salad.

Chilled Pasta Salad
A light pasta salad with olive oil, cherry tomatoes, and fresh herbs makes a perfect partner for this protein-packed main.

Each of these options complements the chicken salad beautifully and helps create a well-rounded, satisfying meal.

Serving and Presentation Tips

Let’s be honest—presentation can turn even the simplest dish into something memorable.

Chicken salad with grapes might be humble, but with the right presentation, it becomes effortlessly elegant. Whether you’re serving this at a casual lunch or a bridal shower, here are a few ways to make it shine:

Serve It in Lettuce Cups
For a fresh, low-carb twist, scoop the salad into butter lettuce or romaine leaves. The bright green leaves act as a natural cup and add a beautiful pop of color.

Stuffed into Croissants or Mini Brioche Buns
This is perfect for picnics, brunches, or afternoon teas. The buttery softness of a croissant contrasts wonderfully with the creamy, crunchy filling.

Chilled on a Platter with Crackers and Fruits
Spread the chicken salad onto a serving board with an assortment of crackers, grapes, sliced apples, and nuts for a modern charcuterie-style presentation.

Top with a light sprinkle of chopped herbs—like dill or parsley—for a little green freshness right before serving.

Tips and Tricks to Make This Recipe Even Better

Want your chicken salad to taste like it came from a gourmet café? Here are a few tried-and-true tricks:

Use Rotisserie Chicken for Depth
Rotisserie chicken tends to have more flavor because it’s slow-cooked and well-seasoned. It’s a fantastic shortcut that doesn’t compromise taste.

Toast the Nuts
Always toast your pecans, walnuts, or almonds. It brings out their natural oils and gives your salad a toasty aroma that elevates everything.

Chill It Before Serving
Even 30 minutes in the fridge will let the flavors mingle and meld. Cold chicken salad tastes fresher and the dressing clings better to each component.

Balance the Creaminess
Mixing mayo with Greek yogurt or sour cream creates a more complex and tangy dressing. This balance keeps it from feeling heavy.

Add Herbs at the End
Fresh herbs like parsley, tarragon, or dill are best stirred in at the last minute to preserve their bright, vibrant flavor.

These small tweaks make a huge difference in flavor and texture.

Common Mistakes to Avoid

Even simple recipes can go sideways if you’re not careful. Avoid these common pitfalls:

Overmixing
Too much stirring can break down the chicken and grapes, resulting in a mushy salad. Gently fold everything together with a light hand.

Not Seasoning Enough
Chicken and mayo are both mild in flavor. Don’t skip the salt, pepper, and acid (lemon juice or vinegar). Taste as you go.

Using Wet Grapes or Celery
If you wash your produce right before chopping, pat it dry thoroughly. Excess moisture can water down the dressing.

Overloading the Dressing
Less is more. Add just enough to coat—if you go overboard, the salad becomes gloppy and loses its texture.

Serving It Immediately
Give the flavors some time to develop in the fridge. A quick chill makes all the difference.

Avoiding these common issues guarantees a well-balanced, flavorful chicken salad every single time.

How to Store It

This chicken salad keeps beautifully, which makes it great for meal prep and gatherings.

Refrigerator:
Store in an airtight container in the fridge for up to 3–4 days. Make sure the container is sealed tightly so the salad doesn’t absorb fridge odors or dry out.

Freezing:
Chicken salad with mayo and grapes does not freeze well. The dressing can separate, and the grapes become watery once thawed. For best results, always make it fresh.

Make-Ahead Tip:
If you’re prepping ahead, you can chop and store all the salad ingredients (except the grapes and dressing) a day before. Mix everything together the day you plan to serve it for the freshest flavor and texture.

FAQ

Can I make this chicken salad the day before?
Yes, and it actually tastes better! Make it up to 24 hours in advance and store it in the fridge.

What type of chicken works best?
Poached, grilled, or rotisserie chicken all work well. Just make sure it’s tender and not overcooked.

Can I make it dairy-free?
Yes. Just use a dairy-free mayo and skip the Greek yogurt or sour cream. Avocado can also be a creamy base alternative.

Can I make it without grapes?
Absolutely. Swap in chopped apples, dried cranberries, or mandarin orange segments for sweetness.

What bread pairs best with this salad?
Croissants, brioche rolls, crusty baguettes, and even pita pockets all work wonderfully for sandwiches or sliders.

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