Simple Chicken Salad With Grapes

Chicken Salad With Grapes
Diana Rattray
Ratings (21)
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
620 Calories
26g Fat
65g Carbs
36g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 620
% Daily Value*
Total Fat 26g 34%
Saturated Fat 6g 32%
Cholesterol 109mg 36%
Sodium 257mg 11%
Total Carbohydrate 65g 24%
Dietary Fiber 4g 13%
Protein 36g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken salad bursts with sweet flavor when you add juicy grapes to a classic recipe. Serve this in lettuce leaf "bowls" or on top of mixed salad greens, or use it as a sandwich filling. You can choose between red and green seedless grapes, and vary the flavor by adding halved grape tomatoes or chopped nuts such as almonds, pecans, walnuts, or even pistachios.

This recipe makes a satisfying no-cook dinner on a hot summer evening or a light but filling entree on an upscale picnic menu. A chicken salad sandwich makes an excellent lunch with a cup of soup on the side. Use light mayonnaise to reduce the calorie and fat content, or add a dash of curry powder for a little zing.

Ingredients

  • 1 1/2 cups cooked skinless chicken (cut into 1/2-inch cubes or shredded)
  • 1/2 cup celery (finely chopped, with leaves)
  • 1 scallion (retaining about 2 inches of green and cut crosswise into 1/8 inch-thick slices)
  • 3 to 4 tablespoons mayonnaise (adjust as needed for desired consistency)
  • Salt and pepper (to taste)
  • 12 red or green seedless grapes (halved)
  • Optional: dash curry powder (or to taste), toasted chopped nuts, halved grape tomatoes

Steps to Make It

  1. Gather the ingredients.

    Chicken Salad With Grapes
    The Spruce
  2. Combine the diced or shredded chicken, chopped celery, and scallion slices with 3 tablespoons of mayonnaise in a large bowl. Toss to evenly distribute the ingredients.

    Chicken Salad With Grapes
     The Spruce
  3. Add more mayonnaise, if necessary, and season with salt and freshly ground black pepper.

    Chicken Salad With Grapes
     The Spruce
  4. Add the grapes and any optional mix-ins, and toss gently to combine.

  5. Use the chicken salad in a sandwich or mound it on greens or lettuce leaves for a light and delicious lunch or dinner salad.

    Chicken Salad With Grapes
     The Spruce
  6. Store prepared chicken salad in an airtight container in the refrigerator for up to three days.

Tips

  • For the easiest preparation, use a store-bought rotisserie chicken or leftover roasted chicken from dinner. You can also poach or grill chicken breasts yourself, but allow them to cool fully before you assemble the chicken salad.
  • Easily shred cooked chicken breasts using two forks or your hands, pulling strands apart along the grain. For best results, work with warm meat. You can also shred chicken with a mixer.

Recipe Variations

  • Instead of a scallion, use finely chopped red onion, sweet onion, or yellow onion for a stronger onion flavor.
  • Mix a teaspoon or two of freshly squeezed lemon juice or a tablespoon of Dijon mustard with the mayo for a more piquant flavor.
  • Add 1/3 cup of chopped toasted nuts such as pecans or almonds to the salad.
  • Add finely chopped kale for crunch or snip some fresh herbs into the bowl for a summery flavor. Try tarragon, basil, Italian flat-leaf parsley, or chives.
  • Make it a Waldorf-style salad with 1/4 cup of chopped walnuts, 1/4 cup dried cranberries and 1/2 cup of diced apple along with the grapes.