I love how easy and versatile this grape chicken salad is. The sweetness of the grapes paired with the savory chicken and crunch of celery and pecans makes every bite interesting. I can keep it simple with classic mayo, or lighten it up with Greek yogurt. It’s just as good served over greens for a refreshing lunch as it is piled into croissants for a more indulgent meal. Best of all, it comes together quickly with minimal cooking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3–4 boneless, skinless chicken breasts (about 1 lb) 1 ½ cups seedless grapes (red or green), halved ½ cup mayonnaise (or Greek yogurt) 1 tbsp Dijon mustard 2 celery stalks, finely chopped ½ cup chopped pecans or walnuts, lightly toasted Salt and pepper to taste
Directions
Cook the Chicken: I bring a pot of water to a gentle boil, add the chicken breasts, and simmer them for about 15–20 minutes until fully cooked and no longer pink inside. After letting them cool, I shred them into bite-sized pieces.
Make the Dressing: In a large bowl, I mix together the mayonnaise and Dijon mustard until smooth. Then I season it with salt and pepper to taste.
Assemble the Salad: I fold in the halved grapes and chopped celery first, making sure everything is evenly coated. Then I gently stir in the shredded chicken and toasted nuts.
Chill and Serve: I cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes so the flavors meld. When I’m ready to serve, I scoop it onto fresh lettuce leaves or into sandwich rolls, depending on my mood.
Servings and Timing
Yield: Approximately 4 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I like using a mix of red and green grapes for added color and visual appeal.
For a lighter version, I sometimes swap half or all of the mayo with plain Greek yogurt.
I’ve made this salad with rotisserie chicken when I’m short on time.
Chopped apples or dried cranberries make a great addition for extra sweetness and texture.
If I’m not a fan of nuts, I simply leave them out or replace them with sunflower seeds for crunch.
Storage/Reheating
This salad keeps well in the fridge for up to 3 days in an airtight container. I never freeze it because the texture of the grapes and dressing doesn’t hold up well after thawing. It’s best served chilled, straight from the fridge. No reheating needed.
FAQs
Can I use canned chicken for this recipe?
Yes, I’ve used canned chicken in a pinch. I just make sure to drain it well and break it up into smaller pieces before mixing.
What’s the best grape variety to use?
I usually go with red seedless grapes for their sweetness and color, but green grapes work just as well. I always slice them in half to make them easier to eat.
Can I make this salad ahead of time?
Absolutely. I often make it a day in advance. Just keep it covered in the fridge and give it a gentle stir before serving.
What can I serve with this chicken grape salad?
I like to pair it with crackers, croissants, or on top of mixed greens. It also makes a great side dish alongside a bowl of soup or a light pasta.
Can I skip the nuts?
Yes. I’ve made it nut-free by omitting the pecans or walnuts. I sometimes add chopped celery or cucumbers for extra crunch if I’m leaving out the nuts.
Conclusion
This Chicken Salad Chick Grape Salad is everything I want in a quick, refreshing meal—easy to prepare, full of texture, and perfectly balanced between savory and sweet. Whether I’m prepping for lunchboxes, bringing it to a gathering, or just making something light for myself, this dish never fails to impress. It’s a reliable crowd-pleaser that tastes just as great the next day.
A refreshing blend of juicy grapes, tender chicken, and crunchy nuts in a creamy dressing—this crowd-favorite salad is perfect for light lunches or summer parties.
Cook the Chicken: In a pot of boiling water, cook chicken breasts for 15–20 minutes or until fully cooked. Let cool, then shred.
Make the Dressing: In a large mixing bowl, combine mayonnaise and Dijon mustard. Season with salt and pepper. Mix until smooth.
Combine Ingredients: Add halved grapes and chopped celery into the dressing. Fold in shredded chicken gently. Add toasted nuts last and stir to combine.
Chill & Serve: Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Enjoy chilled on lettuce leaves, in a croissant, or in a sandwich.
Notes
For a lighter version, substitute Greek yogurt for half or all of the mayonnaise.
Toasting the pecans or walnuts enhances flavor and crunch.
Keeps well in the fridge for up to 3 days. Great for meal prep!
