Name: Easy Chicken Salad with Grapes
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 2 stalks of celery; 1 medium carrot, peeled and top removed; 1/4 red onion; 1 pound boneless skinless chicken breasts, cooked (or ~3 cups shredded rotisserie chicken); 1 1/2 cups red grapes, halved; 1/2 cup mayonnaise; 1/3 cup plain Greek yogurt; 1 tablespoon honey; 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill); 2 teaspoons dijon mustard; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; Fresh ground black pepper, to taste; Optional for serving: sliced bread, lettuce cups, croissants, crackers

Why You’ll Love This Recipe

I love how this chicken salad is quick to whip up and full of texture and flavor. The red grapes add bursts of sweetness that balance perfectly with the savory chicken and crisp veggies. The food processor makes it incredibly easy to prep everything in minutes. Plus, it’s versatile — I can serve it on croissants, in lettuce cups, or just with crackers. It’s also a great way to use up leftover chicken or rotisserie meat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 stalks of celery
1 medium carrot, peeled and top removed
1/4 red onion
1 pound boneless skinless chicken breasts, cooked (or about 3 cups shredded rotisserie chicken)
1 1/2 cups red grapes, halved
1/2 cup mayonnaise
1/3 cup plain Greek yogurt
1 tablespoon honey
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon salt & fresh ground black pepper
to serve: sliced bread, lettuce cups, croissants, crackers, etc.

Directions

Process the veggies: I start by cutting the celery, carrots, and red onion into large chunks to fit in the food processor. I pulse them for about 10 seconds until finely minced, then transfer them to a large mixing bowl.
Process the chicken: Next, I pulse the cooked chicken in the processor 5–7 times until it’s finely shredded, then add it to the bowl with the veggies. I make sure not to overprocess.
Mix the salad: I add the halved grapes, mayonnaise, Greek yogurt, honey, dill, Dijon mustard, garlic powder, salt, and pepper to the bowl. Then, I stir until everything is creamy and well combined. I adjust the salt and pepper to taste.
Serve or chill: If everything is already cold, I serve the salad right away. Otherwise, I chill it for at least 4 hours if the chicken was warm. I love serving this with crackers, bread, croissants, or in lettuce cups.

Servings and timing

This recipe yields 4 servings and takes only 10 minutes to prepare from start to finish, assuming the chicken is pre-cooked. It’s a fantastic option for meal prepping lunches for the week.

Variations

No mayo? I sometimes swap the mayo entirely with more Greek yogurt for a lighter version.
Add crunch: A handful of chopped walnuts or almonds adds a great texture.
Spicy twist: A pinch of cayenne or some chopped jalapeño gives it a kick.
Fruity mix: Green grapes or diced apples can be used for a different flavor profile.
Herby boost: I like to mix in chopped parsley or tarragon if I have some on hand.

Storage/Reheating

I store the chicken salad in an airtight container in the fridge, where it keeps well for up to 4 days. I never recommend freezing it, as the creamy dressing and grapes don’t hold up well after thawing. To serve leftovers, I just give it a good stir and enjoy it cold — no reheating needed.

FAQs

How can I make this chicken salad healthier?

I like using more Greek yogurt and reducing the mayo to lighten it up. It still tastes creamy but with fewer calories and more protein.

Can I use canned chicken?

Yes, I can use canned chicken in a pinch. I make sure to drain it well before processing or mixing.

Do I have to use a food processor?

Not at all. I can finely chop the veggies and shred the chicken by hand or with forks if I don’t have a food processor.

What kind of grapes are best?

I prefer red grapes for their sweetness and color contrast, but green grapes work well too for a tart note.

Can I make this ahead of time?

Yes, in fact, I think the flavors improve after sitting for a few hours in the fridge. It’s ideal for make-ahead lunches.

Conclusion

This Easy Chicken Salad with Grapes is a go-to in my kitchen when I want something delicious, satisfying, and quick. I love how adaptable it is — whether I’m eating it on a croissant or in a lettuce cup, it always hits the spot. With only 10 minutes of prep, it’s perfect for busy weekdays or lazy weekends alike.