Chicken Salad with Grapes and Dill
This sweet chicken salad with grapes is creamy and lightly sweet, made with cooked chicken, mayo, Dijon, celery, and red grapes. Great for sandwiches or an easy lunch. Gluten-free.
Ingredients
- 2 cvooked 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.
Notes
To shred the chicken, place the chicken breast on a cutting board. Using 2 forks, pull the chicken apart with the grain of the meat.
See my Poached Chicken recipe for an easy way to cook chicken breasts and keep it juicy.
Storage: To store leftovers, place the chicken salad in a sealed container in the fridge for up to three days. Do not freeze.
Nutrition
Calories: 611.1kcalCarbohydrates: 11.4gProtein: 27.7gTotal Fat: 50.7gSaturated Fat: 7.7gCholesterol: 95.8mgSodium: 524.2mgPotassium: 687.8mgFiber: 2.5gSugar: 7.4gNet Carbohydrates: 8.9g
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