Description

Sweet, savory, and creamy with a refreshing crunch, this Chicken Salad with Grapes is a timeless classic that’s anything but boring. Whether you’re preparing it for lunch, a party, or meal prep, it hits the perfect balance between satisfying and light. With juicy grapes, tender chicken, toasted nuts, and a tangy dressing, this dish feels elegant and comforting at once. Best of all—it’s incredibly simple to prepare and gets even better as it chills.

Ingredients

Scale

3 cups cooked chicken (shredded or cubed)
1 cup red seedless grapes, halved
2 celery stalks, finely diced
1/4 cup sliced almonds or pecans, toasted
2 tablespoons green onions or chives (optional)
1 tablespoon fresh parsley, chopped
Dressing:
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

If cooking chicken from scratch, poach or roast and let cool before shredding.
Toast nuts in a dry pan over medium heat until golden and aromatic. Let cool.
In a small bowl, whisk together mayo, yogurt, lemon juice, mustard, salt, and pepper.
In a large bowl, combine chicken, grapes, celery, green onions, and nuts.
Pour dressing over and gently toss to coat.
Chill in the refrigerator for at least 30 minutes before serving.
Garnish with chopped parsley and extra nuts before serving.

Notes

Use a mix of white and dark chicken meat for a more flavorful result.
Substitute apples, cranberries, or mandarin oranges for grapes.
Toasted sunflower seeds or roasted chickpeas make great nut-free alternatives.
Store in an airtight container for up to 4 days in the fridge.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: salad
Method: No-cook (if using pre-cooked chicken)
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 6g
Sodium: 350mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 25g
Cholesterol: 60g