Chicken Salad with Grapes and Almonds is a creamy, classic chicken salad made with white meat chicken breasts, red grapes, celery, fresh herbs, and sliced almonds. Serve it on lettuce, in a sandwich, stuffed into a pita, or on a croissant for an easy lunch.
Jump to:
This Chicken Salad with Grapes combines tender white meat chicken, sweet red grapes, crunchy celery, fresh herbs, and sliced almonds in a creamy dressing. It's perfect for sandwiches, wraps, pitas, or served over lettuce. Make it ahead and store it in the fridge for up to 3 days.
Why You'll Love This Salad
This 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.
The grapes add a sweet bite, while celery, onion, dill, and parsley give the salad good old-fashioned flavor. A handful of sliced almonds adds crunch right before serving.
Make it ahead and let it chill for at least 30 minutes. It tastes 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 have a poached chicken recipe that makes soft chicken breasts that are perfect for chicken salad.
- Cooked boneless, skinless chicken breasts (poached or rotisserie chicken)
- Mayonnaise
- Celery
- Grated or finely chopped red or yellow onion or green onions
- Dijon mustard
- Red seedless grapes, quartered (substitute diced apples or raisins)
- Fresh dill
- Fresh parsley
- Salt and pepper
- Sliced almonds, chopped walnuts, or pecans
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
- Grating an onion gives this salad gives it a lot of flavor and you can barely see it.
- 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
In place of mayonnaise, try using sour cream or yogurt. I like to substitute mayo with thick Greek (10% fat) yogurt.
I use sour cream instead of mayo for my shrimp tortilla wraps. It's very good.
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.
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
This sweet chicken salad is full of flavor. Red grapes and grated onion make it a little sweet, and they taste great with the creamy dressing and chicken.
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.
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 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.
Felice Kaufman says
❤️