Name: Chicken Salad with Grapes
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups cooked chicken, chopped or shredded; 1 cup seedless red grapes, halved; 1/2 cup chopped celery; 1/2 cup chopped pecans or walnuts (optional); 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper

This chicken salad with grapes is a creamy, crunchy, and slightly sweet dish that brings together tender chicken, juicy grapes, crisp celery, and crunchy pecans. I like making this for a quick lunch, meal prep, or even a light dinner. It’s incredibly versatile and perfect for sandwiches, wraps, or served on a bed of lettuce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken, chopped or shredded

1 cup seedless red grapes, halved

1/2 cup chopped celery

1/2 cup chopped pecans or walnuts (optional)

1 tablespoon lemon juice

1/2 cup mayonnaise

1/4 teaspoon salt

1/4 teaspoon black pepper

Directions

I start by adding the cooked chicken, halved grapes, chopped celery, and nuts (if I’m using them) to a large mixing bowl.

In a separate small bowl, I whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.

Then I pour the dressing over the chicken mixture and stir gently until everything is coated evenly.

I always taste and adjust the seasoning if needed.

For the best flavor, I chill the salad for at least 30 minutes before serving.

I usually serve it in lettuce wraps, on sandwich bread, croissants, or with crackers depending on what I have on hand.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Calories per serving: 320 kcal

Variations

I often swap the pecans for walnuts, or leave the nuts out entirely for a nut-free version.

For a healthier twist, I sometimes use half Greek yogurt and half mayonnaise.

If I want extra flavor, I mix in a teaspoon of Dijon mustard or a bit of chopped fresh dill.

I like using green grapes when I want a slightly tart flavor.

To make it heartier, I add cooked pasta or serve it over quinoa.

Storage/Reheating

I store the chicken salad in an airtight container in the refrigerator for up to 4 days. I always give it a quick stir before serving. Since it’s a cold dish, there’s no need to reheat it, but I never leave it out at room temperature for more than 2 hours to keep it fresh and safe.

FAQs

How do I cook chicken for chicken salad?

I usually use rotisserie chicken or leftover roasted chicken for convenience. But when I cook it myself, I like poaching chicken breasts in salted water for about 15–20 minutes until fully cooked.

Can I use canned chicken?

Yes, I can use canned chicken in a pinch. I make sure to drain it well and shred it before mixing it with the other ingredients.

Is this chicken salad gluten-free?

Yes, the salad itself is gluten-free. I just make sure to serve it with gluten-free bread or crackers if needed.

Can I make this ahead of time?

Definitely. I often make this a day in advance—the flavors actually improve after a few hours in the fridge.

What can I use instead of mayonnaise?

I sometimes use plain Greek yogurt or a mix of yogurt and mayo to lighten it up while keeping the creaminess.

Conclusion

This chicken salad with grapes is one of my go-to recipes for a quick, satisfying meal that works for lunch, picnics, or meal prep. I love how flexible it is, and it always hits the spot with its mix of savory, sweet, and crunchy ingredients. Whether I’m using leftovers or cooking fresh chicken, this salad is a delicious way to enjoy it.

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