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Chicken Salad with Grapes

Chicken Salad with Grapes

iamwinfred
This Chicken Salad with Grapes is creamy, sweet, and ready in just 20 minutes. Tender shredded chicken is tossed with juicy halved grapes, crisp celery, and finely diced red onion, all brought together with a honey-Dijon mayo dressing that strikes the perfect balance between savory and lightly sweet. Whether you pile it onto a buttery croissant, spoon it into lettuce cups, or serve it with crackers, this is the kind of salad that earns compliments every single time.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Salad spinner (optional) for drying lettuce cups if serving
  • Measuring cups and spoons
  • Rubber spatula or large spoon For gently folding ingredients
  • Airtight glass food storage containers For storing leftovers
  • Two forks For shredding chicken if needed
  • Small bowl For whisking the dressing

Ingredients
  

For the Salad

  • 3 cups cooked chicken about 450g; shredded or cubed. Use 2 large chicken breasts or 1 rotisserie chicken
  • 1 cup seedless grapes about 150g; red or green, halved
  • 2 stalks celery finely chopped
  • 1/4 cup red onion about 40g; finely diced
  • 1/2 cup pecan halves about 60g; roughly chopped. Optional. Walnuts can be substituted

For the Dressing

  • 1/2 cup mayonnaise about 115g; full-fat recommended
  • 2 tablespoons sour cream optional; for extra creaminess
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice from about half a lemon
  • 1/2 teaspoon garlic powder
  • salt to taste
  • black pepper to taste, freshly cracked

For Garnish (Optional)

  • 2 tablespoons fresh parsley or chives chopped; for garnish

Instructions
 

  • If using rotisserie chicken, remove the skin and shred the meat into bite-sized pieces (about 1 to 1.5 inches) using your hands or two forks. If cooking from scratch, simmer chicken breasts in lightly salted water for 15 to 18 minutes, then cool completely before shredding.
  • Wash and halve the grapes lengthwise, then finely chop the celery and finely dice the red onion. If desired, soak the diced onion in cold water for 5 minutes to mellow its sharpness, then drain and pat dry. Roughly chop pecans or walnuts if using.
  • In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, honey, lemon juice, and garlic powder until smooth. Season with salt and black pepper, then taste and adjust the balance of sweetness or tanginess as needed.
  • Add the shredded chicken, halved grapes, celery, and red onion to a large mixing bowl. Pour the dressing over the top and gently fold everything together with a rubber spatula. Fold in the chopped pecans or walnuts last to keep them as intact as possible.
  • Give the salad a final taste and adjust seasoning as needed. Cover and refrigerate for at least 15 to 30 minutes to allow the flavors to meld, then garnish with freshly chopped parsley or chives before serving.

Notes

  • Use rotisserie chicken for the best flavor and to cut prep time to under 10 minutes.
  • Do not skip the chill time — even 20 minutes in the fridge helps the chicken absorb the dressing and brings the flavors together.
  • Always halve the grapes so they sit in the dressing and distribute evenly through every bite.
  • Soak diced red onion in cold water for 5 minutes if you prefer a milder onion flavor; drain and pat dry before adding.
  • Toast pecans or walnuts in a dry skillet over medium heat for 2 to 3 minutes before adding — it deepens their flavor significantly.
  • For a lighter version, swap half or all of the mayonnaise with plain Greek yogurt for extra protein and a tangier dressing.
  • To make ahead, prepare all components separately and combine the day you plan to serve for the freshest texture.
  • Stored in an airtight container, this salad keeps well in the refrigerator for up to 3 days. Do not freeze.
  • If the salad seems dry after a day or two, stir in a small spoonful of mayonnaise and a squeeze of fresh lemon juice to revive it.
  • Do not reheat — this is a cold dish and should always be served chilled directly from the refrigerator.

Nutrition

Serving: 1ServingCalories: 320kcalCarbohydrates: 9gProtein: 24gFat: 20gSaturated Fat: 3.5gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 280mgPotassium: 320mgFiber: 1gSugar: 7gVitamin A: 4IUVitamin C: 6mgCalcium: 3mgIron: 6mg
Keyword chicken salad recipe, chicken salad with grapes, creamy chicken salad, easy chicken salad, rotisserie chicken salad
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