Chicken Salad with Grapes

This chicken salad with grapes is my go-to when I want something light, fresh, and satisfying. It’s a creamy mix of cooked chicken breast, juicy red grapes, crisp celery, and a tangy dressing that brings everything together. Whether I serve it on buttery croissants, tucked into lettuce wraps, or spooned over fresh greens, it never fails to impress. I sometimes add toasted nuts for a little extra crunch, and it’s perfect for picnics, lunches, or even a quick dinner.

Why You’ll Love This Recipe

• I can use up leftover or rotisserie chicken easily

• Sweet grapes give this salad a refreshing pop

• It’s simple to meal prep for a busy week ahead

• Works great as a gluten-free lunch or snack

• My kids love helping me make it—especially sneaking grapes from the bowl before they go in

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast – I chop or shred it depending on the texture I want
Red seedless grapes – I halve them to make each bite sweet and juicy
Celery – finely diced for fresh crunch
Red onion – optional, but I like the hint of sharpness it adds
Toasted pecans or walnuts – they bring a nutty flavor and crunch
Mayonnaise – the creamy base that ties everything together
Greek yogurt or sour cream – adds a tangy note and lightens the dressing
Dijon mustard – gives the dressing a subtle kick
Lemon juice – brightens everything up
Salt – to bring out all the flavors
Freshly ground black pepper – just a touch for warmth

Directions

1. Chop the Ingredients:
   I start by chopping or shredding the cooked chicken, halving the grapes, and finely dicing the celery, onion, and nuts.

2. Make the Dressing:
   In a small bowl, I whisk together mayonnaise, Greek yogurt or sour cream, Dijon mustard, lemon juice, salt, and pepper until the mixture is smooth and creamy.

3. Combine the Salad:
   In a large bowl, I toss together the chicken, grapes, celery, onion, and nuts. Then I pour the dressing over the top and gently mix everything together, being careful not to crush the grapes.

4. Adjust Seasoning:
   I taste the salad and adjust with more salt, pepper, or lemon juice if I want a tangier bite.

5. Chill and Serve:
   I cover the bowl and let it chill in the fridge for at least 30 minutes. When it’s ready, I serve it cold—on croissants, sandwich bread, lettuce wraps, or over mixed greens.

Servings and Timing

• Servings: 4 portions

• Prep Time: 20 minutes

• Cook Time: None (if using pre-cooked chicken)

• Total Time: 20 minutes

Variations

• I sometimes swap all the mayo for Greek yogurt to lighten it up

• Roasted almonds work just as well as pecans or walnuts

• For a nut-free version, I skip the nuts and toss in chopped apples

• I’ve used leftover turkey breast instead of chicken, and it was just as tasty

• A few chopped herbs like parsley or tarragon bring extra freshness

Storage/Reheating

I store any leftovers in an airtight container in the fridge, and I try to eat them within two days. The grapes tend to release more juice over time, so I give the salad a quick stir before serving again. If I’m using nuts, I like to stir them in right before eating to keep them crisp.

FAQs

Can I use rotisserie chicken for this dish?

Yes, I often use rotisserie chicken because it’s quick, flavorful, and already cooked. I just chop or shred it before mixing it in.

How do I make this gluten-free?

This salad is naturally gluten-free, especially when I serve it on lettuce wraps or greens. I always double-check that my mayo and mustard are gluten-free too.

What can I substitute for mayonnaise?

Greek yogurt or sour cream can replace all or part of the mayonnaise. I usually do half and half when I want it lighter and tangier.

How do I store leftovers?

I keep it in an airtight container in the fridge for up to two days. Before serving again, I give it a gentle stir to redistribute the dressing and juices.

Are nuts necessary in this dish?

Not at all. I skip the nuts sometimes or swap them out for sunflower seeds if I want a nut-free version.

Conclusion

This chicken salad with grapes has become a staple in my kitchen. It’s fresh, creamy, and versatile enough for everything from weekday lunches to party appetizers. I love how the sweet grapes balance the savory chicken, and the dressing is light but flavorful. Whether I’m making it for myself or sharing it with friends and family, it always disappears fast.