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    Home » Salad Recipes

    Chicken Salad with Grapes

    Published: Oct 23, 2024 by Dorothy Bigelow · This post may contain affiliate links · Leave a Comment

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    A black bowl filled with chicken salad, being tossed with serving spoons.
    A close up on a bowl of chicken salad dotted with grapes, green onion, and fresh dill.
    A bowl of chicken salad featuring grapes and dill.

    Get ready to fall head over heels for this Chicken Salad with Grapes recipe! Featuring tender cooked chicken, crunchy celery, and juicy grapes bursting with sweetness, it has to be the BEST way to use leftover chicken.

    A bowl of chicken salad being tossed with serving spoons.

    There's been some debate about whether grapes belong in chicken salad, and I'm here to declare that they absolutely do! Their sweetness balances out creamy and savory elements, providing a full spectrum of deliciousness that is good enough to eat by the spoonful.

    A twist on the classic chicken salad recipe, this version is made with grapes, optional fresh herbs (dill is a secret ingredient… shhh!), and a creamy dressing. It's a great way to use that rotisserie chicken you picked up from the grocery store.

    Best of all? This easy chicken salad recipe is super versatile. While it's good enough to eat on its own, you can add it to sandwiches, lettuce wraps, crackers, buttery croissants, etc. It's the ultimate easy dinner idea that works for any occasion.

    Why You'll Love It:

    • Easy recipe. As long as you have some leftover cooked chicken, it's a no-cook recipe. Combine the ingredients and you're ready to serve!
    • Great for meal prep. Make this on a Monday and you'll have a tasty lunch for days! Just pair it with some leafy greens and/or a carb source and you're good to go.
    • Balanced flavors. I've tested this recipe SO many times, and the balance of sweet, savory, and crunchy is just so good!

    Ingredients

    The ingredients needed to make chicken salad, including cooked chicken, celery, green onion, mayonnaise, etc.
    • Cooked chicken: This can be anything from cooked and chopped chicken breasts, to leftover store-bought rotisserie chicken. My favorite option is to use leftover oven-roasted whole chicken, since the meat is well-seasoned and makes for the best chicken salad (in my opinion anyway).
    • Grapes: I recommend red grapes for their sweetness and flavor, but if you like green grapes you could use those instead! You could even use a little of each. Just be sure to use seedless grapes.
    • Celery: This adds a yummy crunch and delicious flavor. It's my favorite part! The most important thing is to chop your celery finely, meaning each piece should be ¼" or smaller.
    • Green onions: This adds a subtle onion flavor without the strength of raw onions. It's my favorite hack for chicken salad, egg salad, and tuna salad too!
    • Dill: A secret ingredient! Although the recipe is still delicious without it, the flavor of fresh dill packs a punch and adds something special. I will seek it out far and low whenever possible, but honestly, if you can't get your hands on some, it's fine — I just urge you to try it again (when you can) with fresh dill.

    For the Dressing:

    • Mayonnaise
    • Dijon mustard
    • Lemon juice (fresh if possible, but bottled is fine)
    • Seasonings (salt, pepper, garlic powder, onion powder, and paprika)

    Check the recipe card for a full list of ingredients and the quantities needed. 

    How to Make Creamy Chicken Salad with Grapes

    Adding chicken, celery, green onion, and dill to a bowl and tossing to make chicken salad.
    1. Combine. Add the chicken, celery, green onion, grapes, and fresh dill to a large bowl.
    2. Toss the ingredients together until well combined.
    3. Make the dressing. Add the mayonnaise, dijon mustard, lemon juice, salt, pepper, paprika, garlic powder, and onion powder to a small bowl.
    4. Whisk well until smooth and uniform.
    5. Pour the dressing over the chicken, celery, green onion, and grape mixture.
    6. Toss well with salad tongs to evenly distribute the dressing. Add salt according to your taste; add a little at a time and mix, then taste until the flavors are bright and pronounced. Add more dill or seasonings if desired.
      • For the best results, chill in the refrigerator for an hour before serving, but if you want to serve it right away that's totally fine!
    A bowl of chicken salad in a black bowl, surrounded by a bowl of grapes and some croissants.

    Storing Leftovers

    • Transfer leftover chicken salad to an airtight container.
    • Keep in the refrigerator for up to 3 days (depending on how long the chicken you used has been stored).
    • Leftover chicken is generally good for 3-4 days, so if the chicken used was stored for more than 24 hours, adjust the storage time accordingly.
    • Discard if there are any signs of spoilage such as an off smell, texture, or appearance.

    Can you freeze chicken salad?

    No, chicken salad cannot be frozen. Since chicken salad is intended to be eaten as a cold salad with a mayonnaise-based dressing, the loss of texture associated with freezing would not be pleasant. Most chicken salad recipes include additional ingredients like celery, green onion, and grapes which are not favorable to freezing and thawing.

    If you want to have chicken salad at a later date, it's a better option to freeze the cooked chicken, then assemble the salad fresh after thawing the cooked meat.

    Ways to Serve Chicken Salad

    • Lettuce wraps (or lettuce cups)
    • Croissants
    • On crackers
    • As a sandwich filling
    • On a bed of greens
    • Alongside a variety of salads for a cold plate meal
    • Straight out of the bowl with a spoon!
    A croissant sliced in half and filled with chicken salad.

    Expert Tips

    • Finely chop everything. To avoid large and unpleasant chunks, finely chop all vegetables, and keep the chicken pieces small too! This makes each bite enjoyable and creates the perfect consistency for spreading on crackers or tea sandwiches.
    • Halve the grapes widthwise. When I first started making this salad I halved the grapes lengthwise, creating an oval shape. I found that cutting them in half widthwise (across the middle) creates a half sphere, which works much better for this recipe.
    • Use well-seasoned chicken. I've made this chicken salad recipe many times, and with many different types of chicken. Those that are well seasoned (like my roast chicken recipe) taste far superior to plain chicken breast or (most) store-bought rotisserie chickens. That being said, all versions taste great! Just be sure to add salt to taste once the salad is finished - it makes a big difference!

    Flavor Variations

    • With goat cheese. Add ½ cup of goat cheese crumbles into the salad once the dressing is added, then fold it in carefully.
    • With walnuts. Add ½ cup of chopped walnuts to the salad. I like candied walnuts, as they maintain their crunch, but you can use whatever you have on hand.
    • Turkey salad with grapes. I've tested this recipe using turkey instead of chicken and it tastes great - no other adjustments needed!
    A close up of chicken salad dotted with red grapes.

    Substitutions

    Mayonnaise: Some of the mayonnaise can be substituted for sour cream or even plain Greek yogurt. I wouldn't substitute more than half of the mayo for one of these swaps, at least not without making significant changes to the dressing itself (I think more Dijon and lemon would be needed).

    Onion: I used green onions in this recipe as they are mild, but still provide a nice oniony flavor without overwhelming the delicious chicken salad. You could try swapping them for 2 tablespoons of chopped red onion (or white onion). Soaking the onion pieces in hot water for 5-10 minutes can help reduce their sharpness.

    Low-carb option: Since the grapes are spread out over several servings, many people find that the carbs are low enough for their needs. That being said, there is a way to reduce the carbs further by omitting the grapes. In their place, you could use nuts, radish, chopped hearts of palm, or even avocado for a yummy avocado chicken salad.

    More Recipes Using Leftover Chicken

    • Lifting creamy chicken casserole from a baking dish using a spatula.
      Poppy Seed Chicken
    • A soup ladle filled with a creamy chicken soup.
      Creamy Chicken and Gnocchi Soup
    • A bowl of chicken fried rice with chopsticks on the side.
      Benihana Chicken Fried Rice
    • Buffalo chicken dip in an oval baking dish.
      Crock Pot Buffalo Chicken Dip

    If you loved this recipe for cold chicken salad with grapes, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.

    A black bowl filled with creamy chicken salad dotted with grapes.

    Chicken Salad with Grapes

    This easy recipe for Chicken Salad with Grapes features cooked chicken, crunchy celery, and juicy grapes. It's simply the BEST!
    5 from 1 vote
    Print Pin Rate
    Course: Main Dishes, Salad, Side Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Calories: 463kcal
    Author: Dorothy Bigelow

    Ingredients

    • 2 ½ cups chopped cooked chicken* or shredded
    • 1 cup halved red seedless grapes or green (or a combination of both)
    • 2 ribs celery finely diced**
    • 2 green onions chopped (both green and white parts)
    • 1 tablespoon chopped fresh dill (optional, but recommended)

    Dressing

    • ¾ cup mayonnaise
    • 1 teaspoon dijon mustard
    • 1 teaspoon lemon juice
    • ¼ teaspoon sea salt plus more to taste
    • ¼ teaspoon paprika
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon black pepper

    Instructions

    • Add the chicken, grapes, celery, green onions, and fresh dill to a large mixing bowl.
    • Toss well to combine.
    • Prepare the dressing. Whisk together the mayonnaise, dijon mustard, lemon juice, salt, paprika, garlic powder, onion powder, and black pepper.
    • Pour the dressing over the chicken salad mixture, and toss with tongs until everything is well coated.
    • Taste and adjust the amount of salt according to your taste. Add a little, then stir well, taste, and repeat as needed until all the flavors are pronounced and “bright”.
    • The chicken salad tastes best when chilled for about 1 hour before serving, but you can serve right away if desired!
    Did you try this recipe?Tag me at @dashfordinner and share your photos!

    Notes

    Storing leftovers: Transfer leftover chicken salad to an airtight container and keep in the fridge for up to 3 days, depending on how long the chicken you used has been in the refrigerator (leftover chicken can be stored for 3-4 days, so if your chicken has been in the fridge for longer than 24 hours, adjust as necessary). Discard if there are any signs of spoilage.
    *Cooked chicken: This can be leftovers from cooking chicken breasts, a store-bought rotisserie chicken, or a home-roasted whole chicken (my favorite option). I prefer to chop the chicken, but it can be shredded if you prefer.
    **How to finely dice celery: Split each celery rib in half lengthwise, then split each new half in half lengthwise. You will now have 4 thin spears. Line the spears up and use a sharp knife to dice the celery into pieces ¼” in size (or smaller).

    Substitutions

    • Turkey salad: I’ve tested this recipe with leftover turkey and it works great! No adjustments are needed!
    • Mayo substitutes: You can swap up to half of the mayonnaise for plain Greek yogurt or sour cream. I would not substitute more than half without making changes to the dressing (probably adding more Dijon and lemon, among other things).
    • Onion: I recommend using green onion as their flavor is mild, but if you prefer you can swap it for 2 tablespoons of finely minced red or white onion. To reduce their sharpness, soak in hot water for 5-10 minutes; then drain, pat dry, and add them to the bowl. 
    • Without grapes: Leave out the grapes, or use your favorite mix-ins in their place (nuts, hearts of palm, other veggies, etc).

    Nutrition

    Calories: 463kcal | Carbohydrates: 8g | Protein: 23g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 495mg | Potassium: 315mg | Fiber: 1g | Sugar: 6g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

    Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.

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    Hi, I'm Dorothy!

    Dash for Dinner was started when I had my first child, as an effort to help other families who were struggling with cooking delicious meals while balancing it all. 

    Our recipes are quick, easy, and created with the busy home cook in mind.

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