Chicken Salad with Grapes is a classic dish that combines the savory flavors of cooked chicken with the sweetness of fresh grapes, the crunch of toasted pecans, and the freshness of dill. This Chicken Salad Recipe can be served as a light meal on its own, as a sandwich on bread or a croissants, on top of a lettuce salad, or just scooped up with buttery Ritz crackers.
Use a rotisserie chicken or leftover chicken to make quick work of putting this recipe together. Or if I make a whole roasted chicken or two on the weekend, I will make this chicken salad recipe with the leftovers!
This will be the best Chicken Salad Recipe with Grapes you have ever had! The sauce is a perfect balance of salty, sweet, creamy and herby. It is all mixed with the perfect amount of sauce to coat the chicken and grapes.
Pictured are the ingredients you need to put together your chicken salad.
Ingredient & Recipe Tips
Remember these tips when you are gathering all your ingredients to make this Chicken Salad with Grapes Recipe
- Buy seedless red grapes that are firm to the touch. You do not want to be chomping down on grape seeds while you are eating your chicken salad! Red grapes can tend to be sweeter than green grapes, but either will work.
- Use the white and light green part of the green onion. That is the part that has the most flavor. The dark green part is more of a garnish.
- Don’t skip the lemon or sugar. Adding these two ingredients balances the sauce flavors perfectly. I always say “if you feel like your dish is missing something, it’s probably acid (citrus, vinegar, etc…)”.
- Buy Fresh Dill. The fresh dill adds a bright note to the dish that dried herbs just can’t do.
- Toast your nuts. This is what takes chewy nuts to crispy and flavorful. There are complete instructions for toasting nuts below and in the recipe card.
Cooked Chicken – Shred or Chop
You will need cooked chicken to make this dish. There are a few ways to get cooked chicken:
- Easiest – buy a rotisserie chicken and use both breasts and maybe 1 thigh.
- Moderate – poach chicken breasts, you’ll probably need about 3 to equal four cups.
- Moderate – bake a couple chicken breasts in a 350 degree oven, on a rimmed baking sheet, drizzled with olive oil and salt/pepper, for about 25 minutes.
- Moderate + – make a rotisserie or whole chicken in the instant pot.
- Hardest – bake a whole roasted chicken.
You can shred or chop the chicken for your salad.
If you choose to chop your chicken I recommend chopping it pretty fine into small bite sized pieces, like the size of a blueberry.
If you shred your chicken the very best way is to put your warm chicken in a stand mixer with a paddle attachment and run it for about 20 seconds. Shreds perfectly!
The recipe calls for toasted pecans but you can certainly swap in walnuts or cashews.
To properly toast nuts you place them in a dry pan (no oil), over medium low heat for about 3-4 minutes, shaking the pan once in a while so they don’t burn. You will know they are done once they start darkening in color and you can distinctly smell the nuttiness.
How To Make Chicken Salad with Grapes
If you love cooking shows you can also watch Susie make this Chicken Salad recipe on a 30 minute episode of Pinterest TV, by clicking here.
This is a pretty simple recipe. You will start by making the dressing and then add the chicken and fruit/veggies.
In a large mixing bowl combine the mayonnaise, sour cream, lemon juice, onion powder, garlic powder, sugar, salt, pepper and fresh dill. Whisk the dressing ingredients until thoroughly combined.
Then add the diced chicken, celery, green onions, grapes and toasted pecans to the
dressing mixture and toss gently to combine.
Taste and adjust seasonings if desired. Serve right away or pop fridge for up to 4 days.
Just like a really good chili, this Chicken Salad Recipe with Grapes gets better with a little time, , which makes it great for meal prep! Make it a day ahead and store in the fridge overnight.
If you have leftovers you can keep it in the fridge in an airtight container for up to 4 days.
There are so many ways you can enjoy chicken salad. Here are some ideas to get you started:
Chicken Salad Sandwiches: Use this homemade chicken salad as a filling for sandwiches. Spread the salad between two slices of bread or buttery croissant. Add lettuce, tomato, and cucumber for extra freshness.
Salad: Serve scooped on top of a bed of lettuce or mixed greens that are lightly dressed with a vinaigrette. (we love the House Vinaigrette at Aldi!)
Lettuce wraps: Use large lettuce leaves, such as romaine or butter lettuce, as wraps for the chicken salad with grapes. Top the leaves with the salad, and roll them up like a burrito.
Snack: Afternoon snack time- scoop a little chicken salad onto a cracker or cucumber round.
Stuffed avocado or tomato: Cut an avocado in half and remove the pit or cut the top off a pepper and scoop our the seeds. Scoop the chicken salad with grapes into the avocado halves or peppers for a healthy and filling meal.
Side Dish Ideas for Chicken Salad
This recipe pairs well with a variety of side dishes. Here are some ideas to help you create a well-rounded meal:
- Fresh fruit: Serve a plate of sliced fresh fruit, such as watermelon, cantaloupe, or pineapple.
- Grilled vegetables: Grill some zucchini, bell peppers, or eggplant and serve them as a side dish. The smoky flavor of the grilled veggies will complement the sweetness of the grapes.
- Pasta salad: Toss together a simple pasta salad, the acidity of the dressing will balance out the creaminess of the chicken salad.
- Corn on the cob: Grill, boil or Instant Pot some fresh corn on the cob and serve it with a dollop of butter or a sprinkle of salt.
- Green salad: Serve a side salad of mixed greens with a simple vinaigrette dressing.
- Chips: Serve some sweet potato chips, kettle chips, or pita chips. This is a quick and easy side dish that will add some crunch to the meal.
How Much Per Person
Depending on how you are serving this chicken salad (dinner or snack) you will want to plan about 4-6 ounces per person. Since the recipe calls for 4 cups of chicken it should serve about 8 people.
More Salad Sandwiches
Chicken Salad Recipe with Grapes
- 4 cups cooked chicken breast diced or shredded -I like to use a rotisserie chicken
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 Tbsp. fresh squeezed lemon juice
- 1 tsp. onion powder
- ½ tsp. garlic powder
- 2 tsp. sugar
- ¾ tsp. kosher salt
- ½ tsp. black pepper
- 1 Tbsp. (heaping) fresh chopped dill chopped
- 3 stalks celery finely diced
- 4 green onions/scallions sliced (use both the white and light green parts)
- 2 cups red grapes halved or quartered if they are large
- ½ cup toasted chopped pecans – see notes for toasting instructions
- Start by mixing the sauce in a large bowl. Combine the mayonnaise, sour cream, lemon juice, onion powder, garlic powder, sugar, salt, pepper and fresh dill.¾ cup mayonnaise, ½ cup sour cream, 2 Tbsp. fresh squeezed lemon juice, 1 tsp. onion powder, ½ tsp. garlic powder, 2 tsp. sugar, ¾ tsp. kosher salt, ½ tsp. black pepper, 1 Tbsp. (heaping) fresh chopped dill
- Whisk the dressing ingredients until thoroughly combined.
- To the sauce add the diced chicken, celery, green onions, grapes and toasted pecans and toss gently to combine.4 cups cooked chicken breast, 3 stalks celery, 4 green onions/scallions, 2 cups red grapes, ½ cup toasted chopped pecans
- Taste and adjust seasonings if desired.
- You can serve the chicken salad immediately or chill in the refrigerator for a few hours.
- Ways to serve chicken salad with grapes:Chicken Salad Sandwiches with lettuce and tomato on bread or croissantSalad Lettuce wraps or sandwich wrapsStuffed in an avocado, bell pepper or tomatoSnack: scoop a little chicken salad onto a cracker or cucumber round.
- Keep any leftover chicken salad in the fridge, in an airtight container for up to 4 days.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.