Best Chicken Salad Recipe With Grapes (Creamy, Easy)
Tender chicken, sweet red grapes, crisp celery and toasted pecans in a creamy dressing with lemon and Dijon.
- 15 minutes
- Make ahead
- No cooking with rotisserie chicken
- 7 variations
The best chicken salad recipe with grapes is all about balance: creamy dressing, sweet juicy grapes, crisp celery and the crunch of toasted pecans in every forkful.
Quick answer
For the best chicken salad recipe with grapes, whisk ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon, salt and pepper. Fold in 3 cups chopped cooked chicken, 1½ cups halved red grapes, 2 diced celery stalks and 2 green onions. Chill 30 minutes; add ½ cup toasted pecans before serving.
Creamy chicken salad with red grapes and pecans.
Why Grapes Make Chicken Salad Better
Plain chicken salad can be heavy: rich dressing on mild meat. Grapes change that. Each one is a small burst of sweet juice that cuts through the creaminess, and their smooth skin gives a gentle snap against the soft chicken.
Sweet against savory
Grapes balance the rich, tangy dressing.
Crunch in two ways
Crisp celery and toasted pecans.
A lighter dressing
A little Greek yogurt keeps it creamy, not heavy.
Better the next day
The flavors settle as it chills.
Ingredients and Swaps
Everything for six servings.
| Ingredient | Why it is there | Swap |
|---|---|---|
| IngredientCooked chicken breast | Why it is thereThe base; mild and tender | SwapRotisserie chicken, thighs or leftover turkey |
| IngredientRed seedless grapes | Why it is thereSweetness, juice and color | SwapGreen grapes, diced apple or dried cranberries |
| IngredientCelery | Why it is thereFresh crunch | SwapDiced cucumber or fennel |
| IngredientPecans | Why it is thereToasty crunch | SwapWalnuts, sliced almonds or sunflower seeds |
| IngredientGreen onions | Why it is thereA mild onion bite | SwapChives or finely diced red onion |
| IngredientMayonnaise | Why it is thereThe creamy body of the dressing | SwapAvocado oil mayonnaise |
| IngredientGreek yogurt or sour cream | Why it is thereTang; lightens the mayonnaise | SwapMore mayonnaise |
| IngredientLemon juice and Dijon | Why it is thereBrightness and a little sharpness | SwapApple cider vinegar; yellow mustard |
Chicken Salad Recipe With Grapes
The card is set for 6 servings, about 5 cups. Tap 3, 9 or 12 servings.
Chicken Salad With Grapes
A creamy, classic chicken salad with red grapes, celery and toasted pecans. Tap the number of servings and every amount updates.
Serves
Ingredients
Chicken salad with grapes- 1½ cups (about 8 oz)3 cups (about 1 lb)4½ cups (about 1½ lb)6 cups (about 2 lb) cooked chicken breast, chopped or shredded
- ¾ cup1½ cups2¼ cups3 cups red seedless grapes, halved
- 1 stalk2 stalks3 stalks4 stalks celery, finely diced
- ¼ cup½ cup¾ cup1 cup pecans, toasted and chopped
- 1234 green onions, thinly sliced
- ¼ cup½ cup¾ cup1 cup mayonnaise
- 2 tbsp¼ cup6 tbsp½ cup plain Greek yogurt or sour cream
- 1½ tsp1 tbsp1½ tbsp2 tbsp fresh lemon juice
- ½ tsp1 tsp1½ tsp2 tsp Dijon mustard
- ¼ tsp½ tsp¾ tsp1 tsp kosher salt
- a pinch¼ tsp⅓ tsp½ tsp black pepper
Cool chicken only. Warm chicken thins the dressing and makes the salad watery.
Instructions
Toast the pecans
Toast the pecans in a dry skillet over medium heat 3 to 4 minutes, stirring, until fragrant. Cool, then chop.
Prep
Chop or shred the cooled chicken into bite-size pieces. Halve the grapes, dice the celery and slice the green onions. Pat the grapes dry.
Make the dressing
In a large bowl, whisk the mayonnaise, yogurt, lemon juice, Dijon, salt and pepper until smooth.
Fold together
Add the chicken, celery and green onions and stir to coat. Fold in the grapes gently so they stay whole.
Chill
Cover and refrigerate at least 30 minutes so the flavors come together.
Finish
Fold in the pecans just before serving so they stay crunchy. Taste and adjust the salt and lemon.
Gear for Chicken Salad
A sharp knife and a good container are most of it.
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The Best Chicken for Chicken Salad
| Chicken | How | Time | Result |
|---|---|---|---|
| ChickenPoached breasts | HowSimmer gently in salted water, covered | Time12 to 15 minutes | ResultThe most tender and moist |
| ChickenBaked breasts | How400°F on a sheet pan with oil and salt | Time18 to 22 minutes | ResultA little more roasted flavor |
| ChickenRotisserie chicken | HowPull the meat, discard the skin | Time5 minutes | ResultThe fastest; well seasoned |
| ChickenSlow cooker | HowBreasts with ½ cup broth on low | Time3 to 4 hours | ResultVery easy to shred |
| ChickenCanned chicken | HowDrain very well and flake | Time2 minutes | ResultA pantry shortcut |
Cook chicken to 165°F in the thickest part. Cool it completely before mixing; 20 minutes in the fridge after chopping is enough. One pound of raw boneless breast gives about 3 cups chopped.
Tips for the Best Chicken Salad
Cool the chicken
Cold chicken keeps the dressing thick.
Dry the grapes
Pat them after washing so they do not water down the salad.
Halve the grapes
Halves spread through the salad and are easier to eat.
Toast the pecans
Three minutes in a dry pan doubles their flavor.
Dice the celery small
Small pieces give crunch in every bite.
Dress, then fold
Stir the chicken into the dressing first; fold the grapes in gently.
Chill before serving
At least 30 minutes.
Nuts go in last
They stay crunchy when added just before serving.
Chicken Salad With Grapes: 7 Variations
Each starts from the 6-serving recipe. Tap one:
Sweet Cream Cheese and Pecan
The potluck version. Beat 8 oz softened cream cheese with ½ cup sour cream, ¼ cup sugar and 1 tsp alcohol-free vanilla. Fold in the chicken and 3 cups of mixed red and green grapes. Top with 1 cup chopped pecans tossed with 3 tbsp brown sugar.
Greek Yogurt (No Mayo)
Use ¾ cup plain Greek yogurt and 1 tbsp olive oil in place of the mayonnaise.
Curried
Whisk 1½ tsp curry powder and 1 tbsp honey into the dressing and swap the pecans for cashews.
Apple and Walnut
Replace half the grapes with 1 diced crisp apple and use walnuts.
Cranberry Almond
Add ⅓ cup dried cranberries and use sliced toasted almonds.
Tarragon
Stir in 1 tbsp chopped fresh tarragon for the classic bistro flavor.
Poppy Seed
Add 1 tbsp honey and 2 tsp poppy seeds to the dressing.
Ways to Serve It
On a croissant with crisp lettuce.
| Serving | How |
|---|---|
| ServingCroissant sandwiches | HowSplit, add lettuce and a generous scoop |
| ServingToasted bread | HowWhole grain or sourdough, lightly toasted so it does not go soft |
| ServingLettuce cups | HowButter lettuce or romaine leaves |
| ServingWraps | HowFlour tortillas with spinach |
| ServingCrackers | HowAs a dip for a party platter |
| ServingOn greens | HowA scoop over mixed greens with extra grapes |
| ServingStuffed | HowIn a hollowed tomato or half an avocado |
| ServingMini sandwiches | HowOn slider rolls for showers and lunches |
Lettuce cups for a lighter plate.
Storage and Make-Ahead
| What | How | Keeps |
|---|---|---|
| WhatFinished salad | HowAirtight container in the fridge | Keeps3 to 4 days |
| WhatMade ahead for a party | HowMix without the nuts; add them at serving | KeepsUp to 24 hours ahead |
| WhatCooked chicken alone | HowAirtight in the fridge, or frozen | Keeps4 days; 3 months frozen |
| WhatOn a buffet | HowSet the bowl over ice | KeepsNo more than 2 hours out |
Freezing the finished salad is not recommended, because the dressing separates and the grapes and celery turn soft. To get ahead, freeze the cooked chopped chicken and mix the salad fresh.
Common Mistakes to Avoid
| Mistake | What happens | Instead |
|---|---|---|
| MistakeMixing with warm chicken | What happensA thin, greasy dressing | InsteadChill the chicken first |
| MistakeOvercooking the chicken | What happensDry, stringy salad | InsteadStop at 165°F |
| MistakeWet grapes and celery | What happensA watery bowl | InsteadPat everything dry |
| MistakeToo much dressing at once | What happensA heavy, soupy salad | InsteadAdd three quarters, then more to taste |
| MistakeAdding nuts early | What happensSoft nuts | InsteadFold them in at serving |
| MistakeSkipping the chill | What happensFlat flavor | Instead30 minutes in the fridge |
| MistakeUnder-seasoning | What happensBland salad | InsteadTaste after chilling; cold food needs more salt |
Chicken Salad With Grapes: FAQs
What is the best chicken salad recipe with grapes?
Chopped cooked chicken, halved red grapes, celery and toasted pecans in a dressing of mayonnaise, a little Greek yogurt, lemon juice and Dijon mustard, chilled for 30 minutes before serving.
Which grapes are best for chicken salad?
Red seedless grapes are sweetest and add the most color. Green grapes are tarter and crisper. A mix of the two looks and tastes good.
What kind of chicken should I use?
Any cooked, cooled chicken: poached or baked breasts, rotisserie chicken or leftover roast chicken. Canned chicken works when drained well.
How do I poach chicken for chicken salad?
Cover boneless breasts with cold salted water, bring to a gentle simmer, cover and cook 12 to 15 minutes, until 165°F in the center. Cool in the liquid for 10 minutes before chopping.
How long does chicken salad with grapes last?
3 to 4 days in an airtight container in the fridge. Do not leave it at room temperature for more than 2 hours, or 1 hour on a hot day.
Can you freeze chicken salad?
It is not recommended. Mayonnaise separates and grapes and celery turn soft and watery after thawing.
Why is my chicken salad watery?
Warm chicken, wet grapes or celery, or a long rest after salting can all release liquid. Cool the chicken fully, pat the fruit and vegetables dry and stir before serving.
Can I make it without mayonnaise?
Yes. Use all Greek yogurt with 1 tablespoon of olive oil, or mashed avocado with extra lemon juice.
Can I make it without nuts?
Yes. Leave them out, or use roasted sunflower seeds or pumpkin seeds for crunch.
Should the chicken be shredded or chopped?
Chopped chicken gives a chunkier salad that sits well on lettuce. Shredded chicken holds the dressing and stays put in a sandwich.
Can I make chicken salad ahead?
Yes. It tastes best after a few hours in the fridge and holds for a day ahead. Add the nuts just before serving.
What do you serve chicken salad with?
Croissants, toasted bread, lettuce cups, crackers, wraps or a bed of greens.
How much chicken salad do I need per person?
About ½ cup for a sandwich and ¾ cup for a main-dish salad. Three cups of chicken makes about 6 sandwich servings.
Can I add apples or dried cranberries?
Yes. Diced crisp apple or a handful of dried cranberries are both classic additions alongside the grapes.
What herbs go in chicken salad with grapes?
Fresh dill, tarragon, parsley or chives. Tarragon is the traditional match for chicken and grapes.
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