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!
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!
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