Gluten-free Chicken Salad with Grapes is a creamy chicken salad recipe made with white meat chicken, juicy grapes, and a crunchy almond topping.
In this blog post, I'll show you how to make a great-tasting gluten-free chicken salad using just a few simple ingredients. This creamy salad makes a great lunch or light dinner.
What Kind of Chicken Goes in Chicken Salad?
Whether you have a store-bought rotisserie chicken or leftover chicken, homemade chicken salad is a fantastic way to create a quick and delicious chicken salad with impressive results.
Be careful not to use leftover chicken that is highly seasoned. For example, a chicken that was roasted with an orange glaze might be too savory for this dish.
I lean towards white meat chicken salad for my family, but some people love chicken thighs, which are dark meat, in their cold salads. Thighs have higher fat content and have more flavor, but for chicken salad, I like to stick with the classic plain white meat.
What You Need
- Cooked Chicken Breasts
- Mayonnaise (sour cream or plain yogurt can be substituted)
- Diced Celery
- Red Onion (green onion or scallions can be used too )
- Fresh dill, chopped
- Dijon or yellow mustard adds a boost of flavor
- Chopped parsley
- Red Grapes, cut into quarters
- Sliced Almonds (you can also use pecans or walnuts)
- Salt and Black Pepper
See the recipe card for quantities.
How To Make Chicken Salad
First, you have to cook the chicken, let it cool, and then shred it.
If you have raw chicken, try my recipe for Juicy Poached Chicken Breasts to make moist and tender chicken every time!
You can shred the chicken with two forks, which is the best way to shred chicken for classic chicken salad. With two forks, shred the meat with the natural grain of the meat. Meat is in strings, and you want to pull strings apart.
Adding the chicken to a Kitchenaid Standing Mixer with the wire whip attachment and mixing for a minute will do the job effortlessly!
- Using a rubber spatula, gently fold cooked and shredded chicken with celery, onion, parsley, dill, mustard, and half of the mayonnaise in a large mixing bowl. Add the remaining mayo until you get the consistency you prefer.
- Stir in the diced grapes. Season with salt and black 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. garnish with chopped nuts and season to taste with salt and pepper before serving.
How To Grate An Onion?
Grating an onion is a useful technique in cooking when you want to extract the onion's juice and finely mince it without the need for chopping it by hand. Grated onion adds great flavor to any dish.
Start by peeling the onion and cutting off the root end. Leave the top stem end intact, as it will provide a handle for you to hold while grating.
Using a box grater, grate the onion in the large holes.
Be careful while grating, you don't want to end up with cut hands.
What Can I Use Instead of Mayonnaise?
In place of mayonnaise, try using sour cream or yogurt. I often substitute mayo with thick Greek (10% fat) yogurt. It's great!
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 make lettuce wraps or a sandwich on your favorite gluten-free bread.
How to Store Leftovers
To store leftovers, place the chicken salad in an airtight container in the fridge for two or three days. Do not freeze.
Gluten-free chicken salad with grapes is the ultimate chicken salad recipe! With big and bright flavors, this creamy salad combines the savory flavors of chicken with the sweetness and juiciness of seedless grapes.
Whether you've got a store-bought rotisserie chicken on hand or some leftover cooked chicken, making your own homemade chicken salad is a fantastic way to whip up an easy meal that you're going to love!
The combination of cooked chicken breasts with Dijon mustard and fresh herbs including parsley and dill with creamy mayo creates a great contrast in flavors.
The creamy chicken salad can be enjoyed in various ways. Make classic chicken salad sandwiches on gluten-free bread or use it as a topping on a big salad. You can also enjoy it right out of the bowl with crackers or crisp vegetables.
For an egg-free alternative, consider using sour cream or Greek yogurt in place of mayonnaise. You can also use a mashed avocado!
Double the recipe and make a big batch to meal prep for the next few days.
When you are in a restaurant or deli, make sure to ask for an ingredient list. Sometimes breadcrumbs are added as a filler to creamy salads such as tuna and chicken salad.
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. For a nutty flavor, try hummus or tahini sauce.
Try Some of Our Other Salads
- New York Deli Tuna Salad
- Key West Pink Shrimp Salad
- Low-Carb Caesar Salad
- Ray Peat Carrot Salad
- Spinach and Romaine with Pink Strawberry Dressing
- Veggie Tuna Salad | A New York Bagel Store Classic
- Roasted Sweet Potato Salad with Arugula
Gluten-Free Chicken Salad with Grapes and Sliced Almonds
- 2 cooked boneless skinless chicken breasts (2 cups shredded chicken)
- ½ cup mayonnaise (you can also use sour cream, yogurt or mashed avocado)
- ½ cup diced celery (1 stalk)
- 1 ½ tablespoons grated red onion
- ½ teaspoon dijon mustard (or yellow mustard)
- ½ cup quartered red seedless grapes
- 1 tablespoon chopped dill
- 2 tablespoons chopped parsley
- salt and pepper to taste
- ¼ cup sliced almonds
- Gently fold chicken, celery, red onion, parsley, dill, mustard, and mayonnaise in a mixing bowl with a rubber spatula. Stir in 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.