Chicken Salad with Grapes is a fresh and tasty mix that balances tender chunks of chicken with the sweet pop of juicy grapes. It’s creamy and crunchy, thanks to a simple dressing and a handful of crunchy nuts or celery, making it feel special but easy to enjoy any day of the week.
I love making this chicken salad when I want something cool and light but still filling. The grapes add a refreshing sweetness that feels like a little surprise in every bite. I usually use leftover roasted chicken or rotisserie chicken to save time, which makes it a quick go-to lunch or picnic treat.
Serving this salad in a sandwich or over a bed of greens brings out different textures and flavors that everyone seems to enjoy. It’s also a hit at family gatherings because it’s simple but different from the usual salads. I always look forward to making this recipe in the warmer months—it’s just the kind of food that makes you smile and keeps you coming back for more.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the salad light and tender. I often use rotisserie chicken for convenience, which adds great flavor and saves prep time.
Grapes: Both red and green grapes add sweetness and juiciness. If grapes aren’t available, try chopped apples or dried cranberries as a tasty alternative.
Mayonnaise & Sour Cream: This combo makes the dressing creamy but not too heavy. You can swap sour cream with plain Greek yogurt for a tangier, healthier twist.
Celery & Nuts: Celery adds crunch, while pecans or walnuts bring a toasty flavor. If you’re nut-free, sunflower seeds or crunchy cucumbers work well.
How Can You Make the Chicken Salad Creamy Without It Being Too Wet?
The key is balancing the dressing. Start by mixing mayo, sour cream (or yogurt), mustard, and lemon juice until smooth.
- Add the dressing gradually to the chicken mix, tossing gently to coat without drowning ingredients.
- Let it chill for 30 minutes to let flavors combine and the salad firm up.
- If it feels too dry, add a bit more mayo or yogurt; if too wet, add more chicken or grapes.
Equipment You’ll Need
- Large mixing bowl – I use it to toss all the ingredients comfortably and save on dishes.
- Small bowl – perfect for mixing the dressing ingredients smoothly.
- Sharp knife – for chopping celery, green onions, and halving grapes.
- Measuring cups and spoons – to ensure the dressing has just the right amount of mayo, sour cream, and lemon juice.
- Serving platter or sandwich bread – for presenting or making sandwiches easily.
Flavor Variations & Add-Ins
- Use roasted turkey instead of chicken for a different flavor, great for leftovers.
- Add crumbled feta or blue cheese for a tangy, creamy kick.
- Mix in chopped apples or dried cranberries for extra sweetness and texture.
- Sprinkle with fresh dill or basil to add fresh herb flavor that brightens the salad.
Chicken Salad with Grapes
Ingredients You’ll Need:
For the Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 3/4 cup red grapes, halved
- 3/4 cup green grapes, halved
- 1/2 cup celery, finely chopped
- 1/4 cup green onions, chopped
- 1/4 cup finely chopped fresh parsley
- 1/4 cup toasted pecans or walnuts (optional)
For the Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
To Serve:
- Leafy lettuce or sandwich bread
Time You’ll Need
This recipe takes about 15 minutes to prepare, plus at least 30 minutes chilling time for the flavors to blend nicely. It’s a quick, easy dish that’s perfect for a refreshing lunch or light dinner.
How to Make It:
1. Mix the Salad Ingredients
In a large bowl, combine the shredded chicken, halved red and green grapes, finely chopped celery, green onions, fresh parsley, and toasted nuts if you’re using them. This mix will have fresh, crunchy, and sweet flavors coming together.
2. Prepare the Dressing
In a separate smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and lemon juice until everything is creamy and well blended.
3. Combine and Season
Pour the dressing over your chicken and grape mixture. Gently toss everything together so all the ingredients get coated but the grapes and nuts stay whole and fresh. Taste and season with salt and pepper as you like.
4. Chill and Serve
Cover the salad and place it in the fridge for at least 30 minutes to let the flavors come together and the salad firm up just a bit. When you’re ready to eat, serve it on a bed of leafy lettuce or inside your favorite sandwich bread or croissant.
5. Enjoy!
This chicken salad is light, creamy, and sweet from the grapes—a perfect dish for warm days or when you want something tasty without a lot of fuss.
Can I Use Frozen Chicken for This Salad?
Yes! Just make sure the chicken is fully thawed before using. Thaw it overnight in the fridge or use the quick thaw method by placing it in a sealed bag submerged in cold water. Pat dry before shredding for best texture.
Can I Prepare This Chicken Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or up to one day in advance and keep it refrigerated. The flavors will meld nicely, but try to add the nuts just before serving to keep them crunchy.
What Are Some Good Substitutions for Mayonnaise?
You can swap mayonnaise with an equal amount of plain Greek yogurt for a lighter, tangier dressing. For dairy-free options, use vegan mayo or mashed avocado to keep it creamy.
How Should I Store Leftovers?
Store leftover chicken salad in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again, as dressing might separate slightly after chilling.