Chicken Salad Chick Grape Salad
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
3–4 boneless, skinless chicken breasts (about 1 lb)
1½ cups seedless grapes (red or green), halved
½ cup mayonnaise (or substitute Greek yogurt)
1 tablespoon Dijon mustard
2 celery stalks, finely chopped
½ cup chopped pecans or walnuts, lightly toasted
Salt and pepper, to taste
Instructions
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!
Use rotisserie chicken for a quick shortcut.
Find it online: http://elladishes.com/chicken-salad-chick-grape-salad/
