I threw together this classic chicken salad with grapes earlier this week because I needed something quick and satisfying for lunch—and I forgot just how good it is! It’s creamy, crunchy, sweet, and savory all in one bite.
I used leftover rotisserie chicken (because we love a shortcut), and it came out so flavorful, I ended up eating it straight out of the bowl with crackers.
It’s one of those nostalgic recipes that takes me back to potlucks and baby showers and sunny days when mom would serve it on a croissant with a side of kettle chips.
But honestly, it’s just as good in a lettuce wrap or scooped onto a salad. The grapes add this perfect juicy pop, and the crunch from the celery and pecans makes it so satisfying. It’s definitely one of those simple recipes that just works every time.
Why You’ll Love This Recipe
This chicken salad is creamy, crunchy, and bursting with flavor. The grapes add natural sweetness, the celery and pecans give it crunch, and the chicken keeps it hearty and satisfying.
Whether you’re making sandwiches, prepping lunch for the week, or feeding a crowd, this salad is the kind of easy, no-fuss meal everyone loves.
It’s also super versatile—serve it on bread, in wraps, with crackers, or on lettuce cups. Plus, it gets better as it sits, making it perfect for make-ahead lunches or snack boards. Light, flavorful, and always a hit.
What You’ll Need
- 3 cups cooked, shredded or chopped chicken (rotisserie works great)
- 1 cup red grapes, halved
- ½ cup celery, finely chopped
- ½ cup pecans, chopped (or walnuts)
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Optional: fresh parsley or dill for garnish
Pro Tips
- Use cold chicken. It holds its texture better and helps keep the dressing creamy.
- Halve the grapes neatly. A serrated knife works best to avoid squishing them.
- Toast the pecans. It brings out their flavor and adds a little crunch.
- Let it chill. The flavors really come together after an hour in the fridge.
- Go light on mayo at first. You can always add more, but it’s harder to fix an overly wet salad.
Tools You’ll Need
- Cutting board and knife
- Mixing bowl
- Measuring cups and spoons
- Spoon or rubber spatula for mixing
- Small bowl for dressing
- Airtight containers for storage or meal prep
Substitutions and Variations
- No grapes? Use chopped apples or dried cranberries.
- Nuts-free? Skip the pecans or sub with sunflower seeds.
- Add protein: Stir in chopped boiled eggs or even a scoop of cottage cheese for extra protein.
- Herbs: Fresh dill, tarragon, or parsley all taste amazing in this salad.
- Lightened up: Use all Greek yogurt instead of mayo for a lighter version.
Make-Ahead Tips
- Prep ahead: Chop all components and mix the dressing ahead of time. Store separately and combine the morning of serving for best texture.
- Chill overnight: The flavor deepens after resting in the fridge—make it the night before for easy lunches or events.
- Store in jars: Portion into mason jars for individual servings you can grab all week.
- Freezing not recommended: Mayo-based salads don’t freeze well; enjoy fresh from the fridge instead.
How to Make Classic Chicken Salad with Grapes
Step 1: Prep Your Ingredients
Shred or chop cooked chicken into bite-sized pieces. Halve grapes, chop celery and pecans.
Step 2: Mix the Dressing
In a small bowl, whisk together mayo, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
Step 3: Combine
In a large mixing bowl, add the chicken, grapes, celery, and pecans. Pour the dressing over and mix until well coated.
Step 4: Chill
Cover and refrigerate for at least 30–60 minutes to let the flavors meld. Garnish with chopped parsley or dill before serving, if using.
Serving Suggestions
This chicken salad is super versatile! Serve it:
- On toasted bread, croissants, or sandwich rolls
- In lettuce cups for a lighter option
- Over greens for a salad-style lunch
- With crackers or pita chips for a snack board
- Wrapped in a tortilla for a chicken salad wrap
- In mini phyllo cups for party appetizers
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Stir before serving: The dressing may separate slightly—just give it a quick mix.
- Do not freeze: The mayo and yogurt don’t hold up well after thawing.
- Meal prep: Divide into containers for grab-and-go lunches throughout the week.
Nutrition & Benefits
This chicken salad is packed with lean protein from the chicken and some healthy fats from the nuts and mayo.
Greek yogurt adds a creamy texture with a protein boost, while grapes bring in natural sweetness and antioxidants. It’s a balanced, satisfying lunch or light dinner that doesn’t feel heavy—just nourishing and flavorful.
Recipe FAQ
1. Can I use canned chicken?
Yes, just drain it well. The flavor will be slightly different, but it works in a pinch.
2. How do I keep it from getting watery?
Use cold, well-drained chicken and avoid overmixing the dressing. Stir before serving if it sits.
3. Can I make this for a party?
Definitely! It’s perfect for make-ahead entertaining—serve with croissants or crackers.
4. What’s the best chicken to use?
Rotisserie chicken is great, but any cooked and cooled chicken breast or thighs will work.
5. Is this recipe gluten-free?
Yes, just be sure any bread or crackers served with it are gluten-free.
Fresh, Flavorful, and Always Ready
This classic chicken salad with grapes is one of those recipes that feels timeless. It’s refreshing, creamy, and full of texture—exactly the kind of meal you’ll keep coming back to.
Whether you serve it at a picnic, prep it for lunches, or bring it to a gathering, it always delivers comfort and flavor with zero fuss.