This Chicken Salad Chick Grape Salad is a refreshing, creamy, and crunchy mix that’s perfect for everything from summer picnics to easy weekday lunches. I love how juicy grapes, tender chicken, and crisp celery come together with a creamy dressing and a nutty crunch—it’s one of those dishes I keep coming back to because it’s just that good.
Why You’ll Love This Recipe
I love how simple and quick this recipe is—it takes just 15 minutes to make and always delivers big flavor. The sweet grapes balance perfectly with the savory chicken and creamy dressing. I also like how visually appealing it is, with all the colorful ingredients standing out in every bite. Whether I serve it on lettuce leaves, in a sandwich, or enjoy it straight from the bowl, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken breast, shredded or diced
1 cup red seedless grapes, halved
½ cup chopped celery
½ cup chopped pecans or walnuts
½ cup mayonnaise (or substitute with Greek yogurt)
1 teaspoon Dijon mustard
salt and pepper to taste
lettuce leaves (optional, for serving)
Directions
I begin by gathering all the ingredients. I wash the grapes under cold water and set them aside to dry.
If I haven’t already cooked the chicken, I’ll boil or roast it, then let it cool before shredding or dicing into bite-sized chunks.
In a large bowl, I combine the shredded chicken, halved grapes, chopped celery, and nuts. I stir gently to mix everything without breaking up the grapes.
In a separate small bowl, I whisk together the mayonnaise and Dijon mustard until smooth. I season it with salt and pepper to taste.
I pour the dressing over the chicken mixture and fold gently until everything is evenly coated.
I cover the bowl and chill the salad in the refrigerator for at least 30 minutes to let the flavors meld.
When it’s time to serve, I spoon it over lettuce leaves or tuck it into rolls for a light sandwich.
Servings and Timing
This recipe makes about 4 servings. Prep time: 15 minutes Cook time: 0 minutes (if using pre-cooked chicken) Total time: 15 minutes
Variations
When I want to switch things up, I sometimes swap out the grapes for chopped apples or berries. I’ve also used sunflower seeds instead of nuts when cooking for someone with a nut allergy. For a different flavor profile, I’ve used fresh herbs like dill or parsley, or even replaced the mayo with a light vinaigrette or Greek yogurt.
Storage/Reheating
I store this salad in an airtight container in the fridge and it stays fresh for up to 3 days. Since it’s meant to be served cold, there’s no reheating needed. I find that the flavor actually improves a bit after chilling overnight.
FAQs
What can I substitute for mayonnaise in this chicken salad?
I often use plain Greek yogurt instead of mayonnaise when I want a lighter, tangier dressing. It still gives the salad a creamy texture and works really well.
How do I add more crunch to this salad?
If I want extra crunch, I add more chopped celery or throw in some sunflower seeds or sliced almonds just before serving.
Can I make this salad ahead of time?
Yes, I often make it a day in advance. It holds up really well in the fridge, and I think it actually tastes better the next day once the flavors have had more time to blend.
What kind of grapes are best for this salad?
I always use red seedless grapes—they’re sweet, juicy, and easy to work with. Green grapes are a good alternative if I want a slightly tangier bite.
Can I use rotisserie chicken instead of cooking my own?
Absolutely. When I’m short on time, I just shred the meat from a store-bought rotisserie chicken and toss it in. It adds great flavor and saves a lot of prep time.
Conclusion
This Chicken Salad Chick Grape Salad is one of my favorite quick-fix meals. It’s light, flavorful, and full of texture, with juicy grapes, creamy dressing, and crunchy celery and nuts in every bite. I love that it’s easy to customize and perfect for both everyday lunches and special gatherings. Once I made it for a picnic, and it disappeared within minutes—everyone always wants seconds!
This Chicken Salad Chick Grape Salad is a refreshing, creamy and crunchy mix of chicken, juicy grapes, crisp celery and nuts in a light mayonnaise‑Dijon dressing—perfect for lunches, picnics or easy dinners.
Ingredients
2 cups cooked chicken breast, shredded or diced
1 cup red seedless grapes, halved
½ cup chopped celery
½ cup chopped pecans or walnuts
½ cup mayonnaise (or Greek yogurt as a lighter substitute)
1 teaspoon Dijon mustard
salt and pepper, to taste
lettuce leaves (optional, for serving)
Instructions
Wash the grapes under cold water and dry them thoroughly. If needed, halve them.
If using freshly cooked chicken, allow it to cool, then shred or dice it into bite‑sized pieces.
In a large bowl, combine the shredded chicken, halved grapes, chopped celery, and chopped nuts. Gently mix so grapes stay intact.
In a separate smaller bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, salt and pepper until smooth.
Pour the dressing over the chicken‑grape mixture and fold carefully until everything is evenly coated.
Cover the salad and chill in the refrigerator for at least 30 minutes to let flavours meld.
When ready to serve, spoon the salad over lettuce leaves or tuck it into a sandwich or wrap. Garnish with a few extra grapes or nuts if you like.
Notes
You can use rotisserie chicken for convenience.
Swap the mayo for Greek yogurt for a lighter texture and tang.
Replace nuts with sunflower seeds for a nut‑free version.
Try green grapes instead of red for a slightly tarter contrast.
For extra crunch, add chopped apples or crisp bell peppers.
