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chicken salad with grapes featured

Classic Chicken Salad with Grapes

This creamy chicken salad with juicy grapes and crunchy pecans offers the perfect balance of sweet and savory flavors in every bite. Ideal for sandwiches, wraps, or served over greens.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 6
Course: Fruit Salads
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shredded, cooked chicken (about 3 cups)
  • 1 large stalk celery, diced
  • 1/2 medium red onion or 3 medium scallions, finely diced
  • 1/2 cup seedless red grapes, quartered
  • 4 sprigs fresh dill, chopped (about 1/4 cup)
  • 3/4 cup mayonnaise (or 1/2 cup Greek yogurt plus 1/4 cup mayo)
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon celery seeds (optional)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup pecans, roughly chopped (optional)

Equipment

  • Large mixing bowl
  • Cutting board and sharp knife
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, combine diced celery, diced red onion or sliced scallions, quartered grapes, and chopped fresh dill.
  2. Add the shredded chicken to the bowl with the vegetables and fruits.
  3. Add mayonnaise (or yogurt-mayo combination), Dijon mustard, fresh lemon juice, and celery seeds if using.
  4. Stir until all ingredients are evenly combined and coated with dressing.
  5. Season with kosher salt and freshly ground black pepper to taste.
  6. If using pecans, fold them in gently just before serving.
  7. For best flavor, refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

  • For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.
  • Store in an airtight container in the refrigerator for up to 3-4 days.
  • This salad is delicious served on croissants, in wraps, or over a bed of fresh greens.