Name: Chicken Salad with Grapes
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 3 cups cooked chicken breast, chopped or shredded; 1 cup red grapes, halved; 1/2 cup celery, diced; 1/3 cup red onion, finely chopped; 1/2 cup toasted pecans, chopped; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; Salt and black pepper, to taste; Optional: butter lettuce leaves or croissants for serving

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This Chicken Salad with Grapes is a creamy, crunchy, and refreshing dish that brings together tender chicken breast, sweet grapes, crisp celery, and the nutty flavor of toasted pecans. It’s all tossed in a tangy and rich dressing that’s perfect for sandwiches, lettuce wraps, or served on its own.

Chicken Salad with Grapes

Ingredients

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

3 cups cooked chicken breast, chopped or shredded

1 cup red grapes, halved

½ cup celery, diced

⅓ cup red onion, finely chopped

½ cup toasted pecans, chopped

½ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Salt and black pepper, to taste

Optional: butter lettuce leaves or croissants for serving

Directions

I start by combining the chicken, grapes, celery, red onion, and toasted pecans in a large mixing bowl.

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

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

After tasting, I adjust the seasoning if needed with more lemon juice, salt, or pepper.

I cover and chill the salad for at least 30 minutes so the flavors come together beautifully.

I like serving it cold on a bed of butter lettuce or tucked into flaky croissants.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the pecans for walnuts or almonds for a different nutty twist.

For a lighter version, I use Greek yogurt instead of mayonnaise.

When I want extra sweetness, I add a handful of dried cranberries.

If I’m going nut-free, I just leave out the pecans—still delicious!

I’ve also used rotisserie chicken when I’m in a hurry; it works perfectly.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing it, as the creamy dressing can separate. Since it’s a cold dish, there’s no need to reheat—just give it a good stir before serving again.

FAQs

What kind of chicken works best for this salad?

I like using cooked, chopped chicken breast, but shredded rotisserie chicken is also great for convenience and flavor.

Can I make this chicken salad ahead of time?

Yes, I often make it a day in advance. It actually tastes better after the flavors have had time to meld in the fridge.

Is this chicken salad gluten-free?

It is! Just make sure the mayonnaise and mustard you use are certified gluten-free if needed.

How do I toast the pecans?

I toast them in a dry skillet over medium heat for about 5 minutes, stirring often until they’re fragrant and golden.

Can I use green grapes instead of red?

Absolutely. I prefer red grapes for their sweetness and color, but green grapes work just as well and add a little tartness.

Conclusion

This Chicken Salad with Grapes is one of my favorite go-to recipes for an easy, satisfying lunch or light dinner. It’s quick to make, full of flavor and texture, and perfect for warm days or busy weeks. Whether I serve it on lettuce or in croissants, it’s always a hit.

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Chicken Salad with Grapes

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This Chicken Salad with Grapes is a creamy, crunchy, and refreshing dish combining tender chicken, sweet grapes, crisp celery, and toasted pecans in a tangy dressing. Perfect for sandwiches, lettuce wraps, or served solo.

Instructions

In a large mixing bowl, combine the chicken, grapes, celery, red onion, and toasted pecans.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
Adjust the seasoning with more lemon juice, salt, or pepper, if needed.
Cover and chill the salad for at least 30 minutes.
Serve cold on butter lettuce leaves or in croissants, if desired.