Chicken Salad with Grapes
Chicken Salad with Grapes is a fresh, creamy lunch recipe made with leftover shredded chicken or store-bought rotisserie chicken, sweet grapes, crunchy celery, and toasted almonds. It is easy to make ahead and perfect for sandwiches, wraps, or serving over greens.
Servings: 5
Calories: 279kcal
Ingredients
- 3 cups Shredded Chicken cooked, breast or thighs
- 1 cup Red Seedless Grapes pat dry before cutting in half or into quarters
- ⅓ cup celery thinly sliced
- ½ cup toasted almonds chopped
- 1 green onion thinly sliced
- 2 tbsp Fresh herbs finely chopped (optional: chives, parsley, dill, or tarragon)
Creamy Dressing
- ⅓ cup Mayonnaise or up to ½ cup for an even creamier finish
- 2 tbsp Lemon Juice fresh from 1 lemon
- 2 tbsp Sour Cream
- ½ tsp Natural Ancient Sea Salt or more to taste
- ¼ tsp Black Pepper or more to taste
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
Optional: For Serving
- Sandwich bread croissants, brioche buns, or rolls
- Lettuce leaves
Instructions
- Prep the Ingredients: Shred the cooked chicken and place it in a large bowl. Halve or quarter the grapes, slice the celery and green onion, and chop the toasted almonds.
- Add the dressing ingredients to a bowl: In a large bowl, add the mayonnaise, lemon juice, salt, and black pepper, paprika, garlic powder and sour cream to a small bowl
- Whisk until smooth.
- Add the remaining chicken salad ingredients to the dressing: Add grapes, celery, almonds, green onion, and herbs (if using) to the chicken.
- Gently fold until everything is evenly coated.
- Chill (Optional): Cover and refrigerate for 15-30 minutes to allow flavors to meld.
- Assemble the Sandwiches or Lettuce Wraps: Serve the chicken salad on toasted bread, croissants, or buns for an easy chicken salad sandwich. You can also add the mixture to butter lettuce to make lettuce wraps or lettuce cups.
Notes
- Use the chicken you like best: Chicken thighs stay a little more tender and rich, while chicken breast feels a little lighter.
- Toast the almonds first: It only takes a few minutes, and it gives the salad better flavor and crunch.
- Start with less mayo: You can always add more if the salad needs it.
- Dry the grapes well: Extra water can make the dressing thinner than you want.
- Cut bigger grapes smaller: If your grapes are large, quarter them so the salad is easier to scoop and eat.
Nutrition
Calories: 279kcal | Carbohydrates: 7g | Protein: 22g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 72mg | Sodium: 400mg | Potassium: 316mg | Fiber: 1g | Sugar: 5g | Vitamin A: 481IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg
