Easy Chicken Grape Salad Recipe
This chicken salad with grapes is rotisserie chicken, sliced green grapes, toasted walnuts and celery tossed in a creamy, tangy dressing. Simple, easy and delicious!
It takes about 15 minutes to put together with no cooking at all, and it is just as good on a bed of lettuce as it is piled on crackers or tucked into a sandwich. The grapes add a sweet, juicy pop that makes this one stand out from a plain chicken salad.
The Best Chicken Salad with Green Grapes (Easy Rotisserie Chicken Recipe)
Chicken salad, in general, is one of my all time favorite lunches. It is super versatile, but yet light and refreshing… the perfect lunch!
I’ve been asked a lot how to make chicken salad. The answer is easy. Just chop up some cooked chicken, add any veggies you like, toss them in a yummy mayonnaise based sauce and you are good to go!
I made this version extra special by making it a chicken and grape salad. You can make chicken salad with red grapes, but this time I decided to use green. They were on sale at the grocery store, so I thought, why not!
I personally like my chicken salad more on the chunky side, with bigger pieces of chicken. If you like it more of a smooth spread consistency, I suggest shredding the chicken instead.
You can serve this chicken salad with grapes on a bed of lettuce, with crackers, or even in sandwich form. The possibilities are endless! I really hope you like today’s recipe!
Why You’ll Love This Chicken Grape Salad
- No cooking required. Store bought rotisserie chicken does the work, so lunch is ready in about 15 minutes.
- Sweet, savory and crunchy. Juicy green grapes, toasted walnuts and celery give every bite a little of everything.
- Easy creamy dressing. Mayonnaise, dijon, fresh parsley and garlic powder whisk together in one small bowl.
- Make it your own. Keep it chunky or shred the chicken for a smooth spread, and serve it however you like.
Ingredients You’ll Need
Exact amounts are in the recipe card below.
- Rotisserie chicken: The easiest way to get tender, well seasoned chicken. Pull the meat off the bones and dice it for a chunky salad, or shred it if you like a smoother spread. Any cooked chicken works, so leftover baked or grilled chicken is a great use here.
- Green grapes: Slice them in half so they mix in evenly and release a little juice into the dressing. Look for firm, plump grapes without soft spots. Red grapes work just as well if you like them better.
- Walnuts: Toasting them brings out a deeper, nuttier flavor and a better crunch. Pecans or almonds are an easy swap if that is what you have. Let them cool completely before mixing so they stay crisp instead of softening in the dressing.
- Celery: Slice it thin so you get crunch in every bite without big chunks. Choose crisp, bright green stalks, and use the tender inner ribs if you want a milder flavor.
- Scallion: Just the green part, thinly sliced, for a mild onion flavor that won’t overpower the grapes.
- Mayonnaise: The creamy base of the dressing. A good quality mayo makes a big difference since it coats every piece. Light mayo works, but the dressing will be a little thinner.
- Dijon mustard: A small amount adds tang and keeps the dressing from tasting flat or too rich.
- Fresh flat leaf parsley: Chop it fine for a fresh, green note. Flat leaf parsley has a brighter flavor than curly parsley.
- Garlic powder: Adds savory depth without the sharp bite of raw garlic.
- Kosher salt and black pepper: Fresh cracked pepper and kosher salt season the chicken and balance the sweet grapes. Taste the salad after it chills and adjust if needed, since rotisserie chicken is often already salted.
How to Make Chicken Salad with Grapes
- Toast the walnuts. If your walnuts aren’t toasted, pop them into a dry small skillet over medium low heat. Toss every 15 seconds or so until they smell fragrant and turn a shade darker. Immediately take them out of the pan and let them cool so they don’t burn.
- Prep the chicken. Dice the cooked chicken into bite size chunks and place it in a large bowl. For a smoother chicken salad, shred it with two forks instead.
- Add the mix ins. Add the sliced grapes, walnuts, celery and scallion to the bowl with the chicken. Set it aside while you make the dressing. Don’t stir yet, so the grapes stay whole and juicy.
- Make the dressing. In a small bowl, whisk together the mayonnaise, dijon, parsley, garlic powder, salt and pepper until smooth and creamy, with the parsley flecked all through it.
- Combine. Pour the dressing over the chicken salad ingredients and stir to combine. Use a spatula and fold from the bottom of the bowl up until every piece of chicken is lightly coated and glossy. If it looks dry, the chicken may have been extra lean, so add a spoonful more mayo.
- Chill and serve. Let the chicken salad sit in the fridge for at least one hour. The chicken soaks up the dressing and the flavors come together. Give it a gentle stir, then serve on lettuce, with crackers or on bread.
Tip: Toss the salad carefully when you add the dressing so the chicken doesn’t break up too much. Gentle folding keeps those nice big chunks intact.
Ways to Customize Chicken Salad with Grapes
- Extra crunch: Chop up some water chestnuts and toss them in.
- A little kick: Add a squirt of sriracha to the dressing and taste before adding more.
- Extra creamy: Mix some goat cheese into the dressing. It would be AMAZING, and the tangy cheese plays really well with the sweet grapes.
- More herbs: Stir in tarragon, dill or thyme along with the parsley.
Chicken Salad with Grapes FAQs
- Can you use green grapes in chicken salad? Yes. Green grapes are crisp and slightly tart, and they balance the creamy dressing nicely. Red grapes work too if you prefer them.
- How long does chicken salad with grapes last? Store it in an airtight container in the fridge for 3 to 4 days. Don’t leave it at room temperature for more than 2 hours.
- Can I make it ahead? Yes. It actually tastes better after chilling for at least an hour, so it is a great make ahead lunch. Keep it covered in the fridge and give it a stir before serving. Add the walnuts right before serving if you want them extra crunchy.
- How do I make it less chunky? Shred the chicken instead of dicing it for a smoother, more spreadable salad.
- Can I use a different chicken? Yes. Any cooked chicken works, including leftover baked or grilled chicken.
- Can I freeze chicken salad? It isn’t a good idea. Mayonnaise separates when frozen and the grapes and celery turn mushy as they thaw.
- What should I serve it with? Serve it on a bed of lettuce, with crackers, or in a sandwich or wrap.
- Do I have to toast the walnuts? No, but toasting takes just a few minutes in a dry skillet and gives the salad a richer, nuttier crunch. Let them cool before adding.
Chicken and Grape Salad
Ingredients
- 2 cups rotisserie chicken diced*
- 1/2 cup sliced grapes
- 1/4 cup toasted walnuts
- 1/4 cup celery thinly sliced
- 1 scallion, green part only thinly sliced
Dressing
- 1/2 cup mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon fresh flat leaf parsley chopped fine
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 5 cracks fresh black pepper
Instructions
- In a large bowl, add the chicken, grapes, walnuts, celery, and scallion. Set aside.
- In a small bowl, whisk together all of the dressing ingredients. Pour over the chicken salad ingredients and stir to combine. Make sure to carefully toss so the chicken doesn't break up too much.
- I suggest letting this sit in the fridge for at least one hour. Serve and enjoy.
Notes
Made this chicken salad? Leave a star rating in the recipe card and share how you served it in the comments below. Your feedback helps other readers, and it’s fun to see your add ons.
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This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.
I love this recipe!