Serve this chicken salad with grapes on lettuce leaves or mixed salad greens, or use it as a sandwich filling. It's versatile as well. Add more onion, pecans, and other vegetables if you'd like. Add a few slices of avocado or tomato for extra color and flavor. Use seedless red or green grapes in the salad.
This is a great way to use a rotisserie chicken or leftover roasted chicken. Many deli counters have grilled or roasted chicken breasts for sale and most grocery stores offer fully cooked rotisserie chickens. Grilled marinated chicken adds more complex flavor to the salad.
It's an excellent dish for a hot summer evening, or make the chicken salad for picnic or lunch sandwiches. A chicken salad sandwich makes an excellent lunch with a cup of soup on the side. You can keep the salad even lighter with light mayonnaise. For a little "zing," add a dash of curry powder.
See the tips and variations below, including a quick how-to for grilled chicken breasts.
- 1 1/2 cups diced chicken
- 12 red seedless grapes (or green, halved)
- 3 tablespoons mayonnaise (or more, as needed to moisten)
- 1/2 cup chopped celery
- 1 green onion (with about 2 inches of green, chopped)
- Salt and pepper, to taste
- Dash curry powder (or to taste, optional)
- Combine the diced chicken, celery, and green onion with 3 tablespoons of the mayonnaise. Add more mayonnaise, if necessary, and season with salt and freshly ground black pepper.
- Add the grapes and stir gently to combine. If desired, add a dash of curry powder.
- Use it as a filling for sliced bread, rolls, or buns, or mound it on greens or lettuce leaves for a light and delicious lunch or dinner salad.
Tips and Variations
- Instead of green onions, use chopped red onions, sweet onions, or yellow onions.
- Add a teaspoon or two of lemon juice to the salad.
- Waldorf-Style Chicken Salad: Add about 1/4 cup of chopped walnuts and 1/2 cup of diced apple to the salad along with the grapes.
- Chicken Salad With Pecans: Add about 1/3 cup of pecan halves or coarsely chopped pecans to the salad. To toast the pecans, put them in a dry skillet over medium heat. Cook, stirring and turning until the pecans are lightly browned and aromatic.
How to Grill Chicken Breasts
- Pound about three chicken breasts or cutlets between sheets of plastic wrap to an even thickness. If desired, put the chicken in a container with a marinade and refrigerate for about 30 minutes. Remove the chicken and discard the marinade.
- Oil a grill or stovetop grill pan.
- Grill the chicken over medium-high heat, or at around 400 F if your grill has a thermometer. Grill until golden brown, turning to brown both sides. The minimum safe temperature for chicken is 165 F (74 C). Grilling will take about 10 to 15 minutes, depending on the thickness.
|Nutritional Guidelines (per serving)|
|Total Fat||26 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||4 g|