Chicken Salad with Grapes and Dill is a creamy, classic chicken salad made with white meat chicken breasts, red grapes, celery, dill, and sliced almonds. Serve it on lettuce, in a sandwich, stuffed into a pita, or on a croissant for an easy lunch.
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Why You'll Love This Salad
Chicken Salad with Grapes is creamy, fresh, and easy to make with cooked chicken or a store-bought rotisserie chicken. I like using white meat because it holds up well in the dressing and keeps the salad light.
Sweet grapes, crisp celery, onion, dill, and parsley give this chicken salad plenty of flavor. Add sliced almonds right before serving for a little crunch.
Make it ahead and chill it for at least 30 minutes before serving. It tastes even better cold and makes an easy lunch for the next few days.
Ingredients
This recipe makes 3 generous servings, enough for lunch plates, sandwiches, or lettuce cups.
I like poached chicken breasts for chicken salad because the meat stays soft and tender. A store-bought rotisserie chicken works well too.
- Cooked boneless, skinless chicken breasts: Use poached chicken, roasted chicken, or rotisserie chicken. White meat holds up well in the dressing and keeps the salad light.
- Mayonnaise: Use your favorite regular mayonnaise for a creamy dressing.
- Celery: Adds crunch and keeps the salad from feeling too soft.
- Onion: Use grated or finely chopped red onion, yellow onion, or green onions.
- Dijon mustard: Adds a little tang and gives the dressing more flavor.
- Red seedless grapes: Quarter the grapes so they mix through the salad easily. You can also use diced apples or raisins.
- Fresh dill and parsley: These give the salad that good old-fashioned chicken salad flavor.
- Salt and black pepper: Season to taste after everything is mixed.
Instructions
- In a large bowl, whisk together the mayo and mustard. Gently fold in the chicken, celery, red onion, parsley, and dill with a rubber spatula. Stir in grapes.
- Season with salt and pepper.
- Cover salad with plastic wrap and place in the refrigerator for at least 30 minutes and up to 24 hours to allow flavors to blend.
- Season to taste with salt and pepper before serving.
- Top with sliced almonds.
How To Grate An Onion
Grated onion gives the salad onion flavor without big pieces throughout. You can also use finely diced red onion or green onions.
- Grated onion adds plenty of flavor without leaving noticeable pieces of onion throughout the salad.
Start by peeling the onion and cutting off the root end. Leave the stem end on so you have something to hold. - Grab a box grater and use the large holes. Carefully grate the onion, then toss the stem.
Substitute For Mayonnaise
For a lighter chicken salad, replace part of the mayonnaise with plain Greek yogurt. The salad will be a little tangier and less rich.
How to Serve Chicken Salad
I like to make a big salad with leafy greens and fresh crunchy vegetables. I top the salad with a big scoop of chicken salad, about a half cup per salad.
You can also wrap the salad in green leaves for lettuce wraps or make a sandwich on your favorite bread, tortilla, or croissant.
Serve it the same way you would deli tuna salad, over lettuce or on sandwich bread or croissants.
Storage
To store leftovers, place the chicken salad in an airtight container in the fridge for three days. Do not freeze.
Sides For Chicken Salad with Grapes
- Coleslaw
- Macaroni Salad
- Deli-Style Potato Salad
- Crackers, croissants, Garlic Butter Pita Chips, or Everything Bagel Chips
- Cucumber or tomato slices
FAQ
Chicken salad is good for up to 3 days in the refrigerator. Do not freeze.
Instead of mayonnaise, try sour cream or thick Greek yogurt. A mashed ripe avocado can offer a creamy texture and mild flavor.
White meat, like chicken breast, is best for chicken salad because it stays firm and has a mild flavor that works well with creamy dressings. Dark meat is more flavorful and juicy but can be a little too rich for this kind of salad.
More Cold Salad Recipes
- Shrimp Salad with Pasta
- Veggie Tuna Salad
- New York Egg Salad Recipe
- Veggie Egg Salad
- Creamy Mango Egg Salad
- Deli-Style Chicken Salad
Visit Deli-Style Salad Recipes for more salads.
Chicken Salad with Grapes and Dill
Ingredients
- 2 cooked boneless, skinless chicken breasts (2 cups shredded chicken)
- ½ cup mayonnaise (or sour cream, plain yogurt, or mashed avocado)
- ½ cup diced celery (1 stalk)
- 2 tablespoons grated or finely diced red onion
- ½ teaspoon Dijon or yellow mustard
- ½ cup red seedless grapes, quartered or halved
- 1 tablespoon chopped dill
- 2 tablespoons chopped parsley
- salt and black pepper
- ¼ cup sliced almonds or walnuts
Instructions
- In a large bowl, whisk together the mayo and mustard. Gently fold in the chicken, celery, red onion, parsley, and dill with a rubber spatula. Stir in the grapes. Season with salt and pepper.
- Cover chicken salad with plastic wrap and place in the refrigerator for at least 30 minutes and up to 24 hours to allow flavors to blend.
- Season to taste with salt and pepper before serving.
- Top with sliced almonds before serving.
Jenna Bidder says
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