|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 4g||13%|
|*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.|
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 entrée for an upscale picnic. 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.
How to Make Simple Chicken Salad With Grapes
- 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
- Lettuce for serving, optional
Gather the ingredients.
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.
Add more mayonnaise, if necessary, and season with salt and freshly ground black pepper.
Add the grapes and any optional mix-ins, and toss gently to combine.
Use the chicken salad in a sandwich or mound it on greens or lettuce leaves for a light and delicious lunch or dinner salad.
Store prepared chicken salad in an airtight container in the refrigerator for up to three days.
- 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.
- 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.