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Chicken Salad with Grapes Recipe

Quick Chicken Salad with Grapes Recipe for Lunch or Dinner

A reliable Chicken Salad with Grapes Recipe comes down to balancing the sweetness of grapes, the creaminess of the dressing, and the savory flavor of tender chicken. A common mistake is using warm or freshly cooked chicken, which makes the dressing runny. For best results, use cooled, cooked chicken so the salad holds its texture and stays creamy.
This recipe is for anyone who wants a light, refreshing meal that works for sandwiches, wraps, or served as a side dish
Difficulty: Easy
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 6 4–6
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Video Notes

Ingredients
  

  • 3 cups cooked chicken diced or shredded (cooled)
  • 1 cup red or green grapes halved
  • ½ cup celery finely chopped
  • ½ cup toasted pecans or walnuts chopped
  • ½ cup mayonnaise
  • 2 tbsp Greek yogurt optional, for tang
  • 1 tbsp of lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Cook chicken (if needed). Poach, bake, or grill chicken, then let it cool completely before dicing.
  2. Mix the dressing. In a bowl, whisk together mayonnaise, yogurt (if using), lemon juice, salt, and pepper.
  3. Add the ingredients. Stir in the chicken, grapes, celery, and nuts until evenly coated.
  4. Chill. Cover and refrigerate for at least 30 minutes to let the flavors develop.
  5. Serve. Spoon into lettuce cups, make sandwiches, or serve as a side.

Video

Notes

Lesson learned: Warm chicken causes the dressing to separate. Always cool it first.
Grapes: Use seedless for convenience; red grapes add color, green grapes add tartness.
Nuts: Toasting enhances the flavor and adds crunch.
Dressing balance: Adjust the mayo and yogurt for a creamier or lighter texture.