Description
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming chicken is ready)
- Category: Main Dish / Salad
- Method: No‑cook assembly
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 300 kcal
- Sugar: 13 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
