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The Best Chicken Salad with Grapes Recipe

The Best Chicken Salad with Grapes Recipe

A classic creamy chicken salad made with tender chicken, juicy seedless grapes, crisp celery, green onion, and chopped nuts. The mayonnaise, sour cream or Greek yogurt, lemon, and Dijon dressing makes every bite creamy, fresh, and pleasantly tangy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Salad
  • 1 1/2 pounds or 3 cups cooked Boneless, skinless chicken breasts, or cooked diced chicken
  • 1 cup Red or green seedless grapes, halved
  • 1/2 cup Celery, finely diced
  • 1/4 cup Green onion, thinly sliced
  • 1/3 to 1/2 cup Pecans, almonds, or walnuts, chopped
Dressing
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream or plain Greek yogurt
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. If using raw chicken, place the breasts in lightly salted water and poach gently until the thickest part reaches 165°F (74°C), approximately 15-20 minutes. Cool the chicken completely, then dice or shred it into bite-size pieces.
  2. In a large bowl, whisk together the mayonnaise, sour cream or plain Greek yogurt, fresh lemon juice, Dijon mustard, kosher salt, and freshly ground black pepper until smooth.
  3. Add the cooled chicken, halved grapes, diced celery, sliced green onion, and chopped nuts to the bowl. Fold gently until all of the ingredients are evenly coated.
  4. Cover the bowl and refrigerate the chicken salad for at least 30 minutes. Before serving, taste and adjust the salt, pepper, or lemon juice as needed.

Notes

Chill cooked chicken before mixing so the dressing stays thick and creamy. Keep the finished salad refrigerated and use it within 3-4 days. Add nuts shortly before serving for maximum crunch.