Description

This chicken salad with grapes is the perfect balance of sweet, savory, and creamy with just the right amount of crunch. Packed with tender shredded chicken, juicy grapes, fresh celery, and a light yet flavorful dressing, it’s ideal for picnics, potlucks, or quick lunches. Whether you spoon it into lettuce cups or sandwich it between buttery croissants, this dish brings a refreshing twist to a classic favorite.

Ingredients

Scale

3 cups cooked chicken (shredded or cubed)
1 cup red or green seedless grapes, halved
½ cup finely chopped celery
¼ cup chopped toasted pecans or walnuts
2–3 green onions, thinly sliced (or ¼ cup red onion)
½ cup mayonnaise
¼ cup Greek yogurt or sour cream (optional)
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice or apple cider vinegar
Salt and pepper, to taste
Optional: chopped fresh herbs (dill, parsley, or tarragon)

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Instructions

If cooking chicken, poach or roast it, then let cool and shred or cube.
Halve the grapes, chop the celery and onions, and toast the nuts if using.
In a large bowl, whisk together mayo, yogurt, mustard, and lemon juice. Season with salt and pepper.
Add chicken, grapes, celery, onions, and nuts to the bowl. Gently fold everything together until evenly coated.
Chill in the fridge for 30 minutes before serving for best flavor.
Serve in lettuce cups, on croissants, or with crackers and fruit.

Notes

For added sweetness, mix in dried cranberries or chopped apples.
To lighten the dressing, replace half the mayo with Greek yogurt.
Fresh herbs like dill or parsley add color and flavor—add just before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes (if cooking chicken)
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 4–6
Calories: 330
Sugar: 6g
Sodium: 350mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 22g
Cholesterol: 65mg