I love how this salad balances sweet, savory, and crunchy in every bite. The creamy dressing pairs perfectly with the burst of sweetness from the grapes and the subtle tang of Dijon mustard. It’s versatile too—I can serve it on a bed of lettuce for a light meal or pile it onto croissants for a more filling option. And with minimal cooking involved, it comes together quickly and stores well.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ 3–4 boneless, skinless chicken breasts (about 1 lb) → 1½ cups seedless grapes (red or green), halved → ½ cup mayonnaise (or Greek yogurt) → 1 tablespoon Dijon mustard → 2 celery stalks, finely chopped → ½ cup chopped pecans or walnuts, lightly toasted → Salt and pepper to taste
Directions
I start by boiling the chicken breasts in water for about 15–20 minutes, or until they’re fully cooked and no longer pink inside. Once they’ve cooled, I shred them using two forks or my hands.
In a large bowl, I mix together the mayonnaise and Dijon mustard, seasoning it with a pinch of salt and pepper until smooth.
I gently fold in the halved grapes and chopped celery, mixing them into the creamy dressing.
Then I add the shredded chicken and toss until everything is well combined. Lastly, I fold in the toasted pecans or walnuts for that perfect bit of crunch.
I cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes. The flavors meld beautifully as it chills.
When I’m ready to serve, I spoon it over crisp lettuce leaves or use it as a sandwich filling, depending on the occasion.
Servings and timing
Servings: Approximately 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I sometimes swap the mayonnaise with half Greek yogurt for a lighter version. If I want extra texture, I add chopped apples or sliced almonds. For a slightly sweeter twist, I’ve even stirred in a drizzle of honey or a few dried cranberries. This recipe is also easy to double for parties or meal prep.
Storage/Reheating
I store the salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, straight from the fridge. I don’t recommend freezing it, as the creamy dressing can separate and the grapes can get mushy once thawed.
FAQs
Can I use rotisserie chicken instead of boiling my own?
Yes, and I often do when I want to save time. Just shred the rotisserie chicken and mix it right in with the dressing.
Can I make this salad ahead of time?
Absolutely. I usually make it the day before an event—the flavors actually get better as it chills.
What’s the best nut to use?
I usually go with pecans or walnuts, but sliced almonds work great too. I toast them lightly for more flavor.
Can I make this dairy-free?
Yes. Just use a dairy-free mayonnaise, and skip Greek yogurt if you’re using that as a substitute.
How do I serve this for a party?
I like to scoop it into small lettuce cups for a finger-food option or serve it with mini croissants or crackers on a platter.
Conclusion
Chicken Salad Chick Grape Salad is a bright, refreshing dish I love making again and again. It’s got that perfect mix of sweet, savory, and creamy textures that makes every bite satisfying. Whether I’m prepping lunch for the week or feeding a hungry group, this salad always earns a spot on the table.
