Creamy and crunchy, yet both sweet and savory, this chicken salad with grapes is beyond delicious! Easy to make and packed with flavor, it's perfect for a protein filled lunch or snack!
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Hands down, this is the best chicken salad recipe! I have never been a huge fan of chicken salad. Most recipes I've tried contain way too much mayonnaise and I can taste everything but the chicken. But this version has all the right textures, a little bit of crunch, and just enough creamy to make it the perfect consistency. And when you add fresh grapes...it takes the flavor meter to a whole new level!
This chicken salad with grapes is the perfect make ahead recipe for a "grab it and go" lunch or snack. And after you taste this recipe, you'll never want the store bought version again! And it pairs well with so many recipes, especially this sweet potato and bean soup and this leek and kale soup.
🛒 Ingredients You'll Need
This chicken salad with grapes is made with simple ingredients that you probably already have in your kitchen! A lot of versions out there use rotisserie chicken or leftover roasted chicken. But for my homemade version, I either boil or bake the chicken breasts with salt and pepper. Once it cools, I shred the chicken instead of chopping it into cubes. By using this cooking method, it provides moist and flavorful chicken that coats perfectly with the other ingredients.
For the rest of the chicken salad ingredients, I use ⅓ cup of mayonnaise which lightly coats the shredded meat. I then add finely chopped celery, onion, pecans. The celery adds the perfect amount of freshness and crunch. The key to obtaining the perfect texture and consistency is finely chopping these ingredients. To finish, I add seedless halved red grapes. This provides a subtle sweet flavor and pairs perfectly with the other ingredients.
📋 Step-By-Step Recipe Instructions
Learning how to make chicken salad with grapes is easy! Start by filling a large pot with water and add the raw chicken breasts. Add a pinch of salt and pepper and bring the water to a boil. After the chicken has finished boiling and reaches and internal temperature of 165°F (about 15-20 minutes), drain and set the cooked breasts on a plate to cool. After they have cooled, shred it with 2 forks or with your fingers. Add to a large mixing bowl.
Next, finely chop the pecans, celery, and onion and add them to the bowl of shredded chicken. Add in the mayonnaise and stir until all ingredients are well combined. Add a pinch of salt and pepper to taste.
From there, cut the red grapes in half and fold them in with the other ingredients. Taste and add any additional salt and pepper as needed. The grapes add a burst of sweetness for the perfect blend of savory and sweet! We're talking the perfect recipe for meal prep or a quick meal. Serve this salad on a croissant, on a bed of lettuce, or on its own paired with crackers!
🥗 Variations
While I love the simple ingredients I use in this chicken salad recipe, you can easily add a couple of ingredients to switch things up a bit. To add more crunch and sweet, add in diced apples. Honeycrisp, Gala, and Granny Smith apples work really well. If you're not a fan of pecans, use sliced or chopped raw almonds. I've also added fresh chopped dill which makes this simple chicken salad a bit more savory. Chopped pickles (dill or sweet) also pair well. Chopped bacon is also a good addition.
🍽️ How To Serve
After you've finished making it, you can eat it at room temperature or put it in the fridge and serve it cold. I like to refrigerate it for at least an hour to give the flavors a chance to come together. This homemade chicken salad recipe can be enjoyed in so many ways!
- I love serving this on a lightly toasted croissant or even on sweet Hawaiian rolls.
- It's also tasty served in a wrap.
- Top it off with slices of avocado and crispy bacon.
- Try serving it in lettuce cups (Bibb lettuce works well) or on a bed of fresh salad greens.
- I love eating chicken salad between 2 toasted pieces of bread or herb ciabatta. Try making it with the garlic mayonnaise I use on these chicken mayo baguettes.
- This chicken salad with grapes is also good served with crackers. It's my go to snack in the afternoons. The best crackers for chicken salad are club crackers, Ritz crackers, or any box of variety serving crackers.
🙋🏼 Frequently Asked Questions
Yes! It's healthy for you, even if you use mayonnaise. Vitamin A, D, E and K are fat soluble and are found in mayo. Believe it or not, mayonnaise can be a part of a healthy diet. And we all know chicken breasts are packed full of protein, is low in fat, and also good for your heart. The pecans used in this recipe are considered a healthy fat, help aid in digestion, and are a natural anti-inflammatory. Celery, onions, and red grapes are a great source of antioxidants. This recipe is also good for people who are diabetic and it's also keto friendly. You can make it even more low carb by leaving out the red grapes.
If you store it in an airtight container in the refrigerator, it will last for 4-5 days. Make sure it doesn't sit out at room temperature for more than 2 hours. If you are serving this at a potluck or picnic, make sure the bowl it's being served in is sitting on ice so it can stay cold.
💭 Expert Tips
- Since my recipe calls for mayonnaise, I don't recommend freezing it. When it thaws the consistency will be off and the flavor is no longer fresh.
- I typically boil the chicken breasts for this recipe. I don't recommend using rotisserie or canned chicken because the texture will be completely different.
- Use chicken breasts for this recipe, not thighs. White meat tastes the best.
- If you want to add more mayonnaise, use ½ cup.
- Use light mayonnaise to reduce the amount of calories and fat.
- I tried substituting chopped walnuts for the pecans and it was awful. Stick with chopped pecans or almonds.
- If you toast the pecans or almonds in a skillet before adding them, it provides a wonderful flavor and really enhances every bite.
Regardless how you serve it, this recipe is a guaranteed crowd pleaser! And it makes for a beautiful spread.
👩🍳 More Salad Recipes You'll Love
I love a good salad recipe, mainly because they are light, fresh, and can be incredibly versatile! This egg salad with avocado. Packed with nutrition, this one is healthy and full of flavor! And if you're looking for a salad with more substance, try this Greek kale and quinoa salad. It's a healthy grain-based salad that makes the perfect lunch or dinner. If you've never tried duck salad, you are going to love this radicchio salad with roast duck and orange. It's the perfect no cook radicchio salad and is super easy to prepare and perfect for midweek dinners or entertaining crowds!
Salads come in so many different forms so make sure you check out all my salad recipes! There are a ton of varieties you can choose from like this sweet and tangy kale orange salad and my Italian pasta salad with broccoli. The options are truly endless!
Best Chicken Salad With Grapes and Pecans
Ingredients
- 1 lb chicken breasts
- 2 celery stalks, finely chopped
- 2 Tablespoons onion, finely chopped
- ¼ cup pecans, finely chopped
- ⅓ cup mayonnaise
- ½ cup red grapes, halved
- salt, to taste
- pepper, to taste
Instructions
- Fill a large pot with water. Put the raw chicken breasts along with a pinch of salt and pepper to the water and bring it to a boil.
- After the chicken boils and reaches and internal temperature of 165°F (about 15-20 minutes), drain and set the cooked chicken breasts on a plate to cool.
- Next, finely chop the onions, celery, and pecans and place them in a large mixing bowl.
- Add the mayonnaise to the bowl with the onion, celery, and pecans.
- Once the chicken is cooled, finely shred it and add it to the bowl with the celery, onion, pecans, and mayonnaise.
- Mix well until combined.
- Gently fold in the grapes until combined. Add any additional salt or pepper as well as the additional mayo based on your taste preferences.
- Once it's ready, you can eat it at room temperature or put it in the fridge and serve it cold. I like to refrigerate it for at least an hour before serving. Store any leftovers in the refrigerator.
Notes
- Since my recipe calls for mayonnaise, I don't recommend freezing it. When it thaws the consistency will be off and the flavor is no longer fresh.
- I typically boil the chicken breasts for this recipe. I don't recommend using rotisserie or canned chicken because the texture will be completely different.
- Use chicken breasts for this recipe, not chicken thighs. White meat tastes the best.
- If you want to add more mayonnaise, use ½ cup.
- Use light mayonnaise to reduce the amount of calories and fat.
- I tried substituting chopped walnuts for the pecans and it was awful. Stick with chopped pecans or almonds.
- If you toast the pecans or almonds in a skillet before adding them, it adds a wonderful flavor and really enhances each bite.
Nutrition
Update Notes: This post was originally published in August 2012, but was re-published with updated step-by-step instructions, pictures and tips in May of 2022.
Marie
This chicken salad is so tasty! Love the crunch from the celery and pecans and the touch of sweetness from the grapes. I had leftover rotisserie chicken on hand and this was the perfect lunch to make with it!
Amanda Mason
I'm so glad to hear this, Marie! It is such a great recipe, for sure!!