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This creamy, flavorful chicken salad with grapes is perfect for a quick lunch, meal prep, or a light dinner. It’s loaded with juicy grapes, crunchy celery, and a tangy dressing, making it a crowd-pleaser for kids and adults alike.
Lately, high-protein salads have been on repeat in my kitchen because it’s so easy, satisfying, and a great way to pack in protein while using up what’s in the fridge. This chicken salad with grapes is a favorite right now!
I also love that it’s perfect for meal prep! I love having it ready to go, so I can pull together a quick, hearty lunch in just 5 minutes on even my busiest days. Make a batch of this Instant Pot Shredded Chicken at the start of the week—it’s one of the easiest ways to prep the chicken for this salad.
This curried avocado chicken salad and this southwest chicken salad will also not disappoint! And if you’re looking for an easy mom lunch idea, be sure to try this avocado cottage cheese toast too!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken – A key ingredient! It’s hearty, protein-packed, and the perfect base for all the other flavors. You can poach, roast, or pressure cook a couple of chicken breasts while meal prepping. You could also use leftover rotisserie chicken if you want another shortcut.
- Grapes – Another key ingredient! We really like to use red grapes. They are sweet and juicy which balances out the savory elements. Make sure to cut in halves or even quarters for young children.
- Celery – Adds a bit of crunch and a hint of freshness. If your kids find celery to be too fibrous, try chopping extra small.
- Red Onion – Adds a depth of flavor. Not a fan of raw onion? Soak the diced onion in cold water for 5-10 minutes to mellow the sharpness.
- Walnuts – Adds a nutty crunch that complements the creaminess of the dressing. Toast the walnuts briefly for even more flavor.
- Greek Yogurt – Keeps the dressing creamy but lighter than traditional mayonnaise-only versions. A great way to add in some probiotics and protein!
- Mayonnaise – Adds richness and that classic chicken salad creaminess. I really like to use avocado oil mayo for a healthier twist.
- Dijon Mustard – Brings a subtle tang and complexity to the dressing. If you’re a mustard fan, don’t be shy – an extra teaspoon can be a game-changer.
- Lemon Juice – Adds brightness and balances the creaminess. Fresh is best, but bottled works in a pinch.
Substitutions
Sometimes you need to work with what you have on hand or adapt to dietary needs, and these easy substitutions will ensure your chicken salad still turns out delicious.
- Protein – Try shredded turkey or even canned tuna for another lean protein option.
- Nuts – Experiment with slivered almonds or pecans. For a nut-free version, skip the nuts, or replace them with sunflower seeds or pumpkin seeds for similar crunch.
- Yogurt – Feel free to use all Greek yogurt in the dressing and skip the mayo altogether. You can also swap in your favorite dairy-free yogurt alternative for a lighter or plant-based option. If you’re making this for little ones, check here for the best yogurt for babies.
Step-by-Step Instructions
Step 1: In a large bowl, add the chicken, celery, red onion, grapes, and walnuts.
Step 2: Pour the dressing and toss until evenly coated.
Recipe Tips
- I prefer to shred the chicken instead of dicing it. This will help with the consistency of the salad as well as how well the dressing sticks to the chicken.
- Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld together.
Variations
Feeling creative? Here are some fun ways to customize this chicken salad to suit your taste or switch things up for variety.
- Herbs – Add fresh dill or parsley for an herby boost.
- Spice it up with a pinch of cayenne or a dash of hot sauce.
- Fruit – Add some other fruit like diced apples or dried cranberries.
- Add a slice or two of crispy bacon for a little extra deliciousness.
Serving Suggestions
This chicken salad with grapes is super versatile, so you can enjoy it however you like. Here are some tasty ways to serve it up!
- Classic Sandwich – Pile it high between two slices of whole-grain bread or a buttery, flaky croissant. I also love it as an open-faced too.
- Lettuce Wraps – Scoop it into crunchy romaine or butter lettuce leaves for a low-carb option.
- Tortilla Wraps – Serve it in a 2-ingredient quinoa wrap or a high-protein lentil wrap for a nutritious, flavorful twist. A great portable option for lunch or a light dinner.
- On Crackers – Perfect for a snack or appetizer.
- Salad Topper – Serve over a bed of greens.
- Avocado – Fill avocado halves for a fancy (but easy!) presentation. I also enjoy adding slices of avocado to my chicken salad sandwich for an extra creamy boost.
Storage
Store in an airtight container in the refrigerator for 3-4 days. Stir before serving, as the dressing may settle.
I do not recommend freezing as the dressing will separate upon thawing.
FAQ
Absolutely! The flavors meld together if you let it sit in the fridge for a few hours before serving.
Swap the Greek yogurt for a plant-based alternative like coconut or almond yogurt. Just make sure it’s unsweetened.
Yes, canned chicken works in a pinch. Be sure to drain it well and adjust the seasoning since canned chicken tends to be saltier.
More Cold Salad Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Chicken Salad with Grapes
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1 cup seedless grapes, halved
- 1/4 cup chopped walnuts
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise (use avocado oil mayonnaise for a healthier option)
- 1 tablespoon dijon mustard
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
Instructions
- In a mixing bowl, add the chicken, grapes, celery, red onion, and walnuts.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, fresh lemon juice, and salt until smooth.
- Pour the sauce into the bowl with the chicken and toss gently to coat everything evenly.
- Taste the chicken salad and adjust the seasoning with more salt, dijon mustard, or lemon juice if needed. Enjoy!
Notes
-
- I prefer to shred the chicken instead of dicing it. This will help with the consistency of the salad as well as how well the dressing sticks to the chicken.
- Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld together.
- Check out the Serving Suggestions and Variations above for some ways to make this delicious chicken salad into a meal.
- Feel free to experiment with the yogurt and mayo ratios. You can adjust them to your taste, use a dairy-free alternative, or even skip the mayo altogether.
Delicious and easy for our family! Added a little extra lemon juice which made me want to eat it by the spoonful!
Five stars for sure! Just a few ingredients but so much flavor. Used Costco rotisserie chicken (white meat) and it turned out great! I added a little black pepper but it really doesn’t need it. Will be making over and over again 🙂
So happy to hear that you enjoyed this!!!
How long does it last in the fridge?
Up to 4 days!