Sweet Chicken Salad with Grapes and Dill is an easy chicken salad recipe made with white meat chicken, juicy red grapes, celery, dill, and a crunchy almond topping. It's the perfect choice for sandwiches and wraps.
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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, store in the fridge for up to 3 days.
Why You'll Love This Salad
This is a great recipe for using up leftover chicken or a store-bought rotisserie. I like using white meat for chicken salad and saving the dark meat for dinner, it works out perfectly!
The grapes add little flavor bombs and a touch of sweetness to the creamy chicken salad. Grated onion adds a little more sugar and a lot of flavor, while the celery and almonds give it a little crunch.
You can make it ahead and keep it in the fridge for a few days. Serve it over lettuce, in a wrap, or stuff a pita for a quick lunch or easy dinner.
Ingredients
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 (sub sour cream or plain yogurt)
- Celery
- Grated or finely chopped red or yellow onion or green onions
- Dijon mustard
- Red seedless grapes, quartered (substitute diced sweet apples or raisins)
- Fresh dill
- Fresh parsley
- Salt and pepper
- Sliced almonds, chopped walnuts, or pecans
Recipe For Sweet Chicken Salad
- 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.
I enjoy my chicken salad and tuna salad on top of a bowl of romaine or butter lettuce with some crispy vegetables and a few Mary's Gone Crackers on the side.
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
- Sliced Mango
- Roasted baby gold potatoes
- Rice or cauliflower rice
- Coleslaw
- Macaroni salad
- Crackers or pita chips, croissants
- Cucumber or tomato slices
Summary
This easy chicken salad recipe is made with white meat chicken, juicy red grapes, celery, fresh herbs, and a crunchy almond topping.
Grated onion blends in for extra flavor and makes the salad sweeter.
This salad is a great way to use poached or boiled chicken or a rotisserie chicken. It can be prepped ahead and stored in the fridge, making it perfect for quick lunches or easy dinners. You can use it for an potluck dish too!
Serve it in a sandwich, wrap, pita, or over lettuce. You can stick with mayonnaise or swap in sour cream or Greek yogurt for a healthier twist.
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. For a nutty flavor, try hummus or tahini sauce.
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
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
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