Can I use rotisserie chicken in this recipe?

Absolutely! Rotisserie chicken is a fantastic time-saver and adds great flavor. Simply remove the skin, pull the meat from the bones, and chop or shred it according to your preference. It's actually one of the best ways to make this salad super quick and delicious.

How can I make this chicken salad healthier?

There are several easy modifications to lighten this recipe. Try using Greek yogurt in place of some or all of the mayonnaise, add extra celery for more crunch and fiber, and increase the amount of grapes for natural sweetness. You could also serve it over greens instead of bread for a lower-carb option.

Why is my chicken salad watery?

Watery chicken salad usually happens when the grapes release their juice or if the chicken was still warm when mixed with the dressing. Be sure to thoroughly pat dry your grapes after washing them and allow chicken to completely cool before mixing. You can also add the dressing right before serving to prevent this issue.

Can I make this recipe for a crowd?

This recipe scales up beautifully for parties or gatherings. Simply double or triple all ingredients maintaining the same ratios. For easy serving at a party, consider making tea sandwiches or offering it with an assortment of crackers and breads so guests can create their own perfect bite.

Chicken Salad With Grapes Recipe

Description

This Chicken Salad with Grapes is a creamy, protein-packed salad that blends tender chicken breast, juicy grapes, crunchy walnuts, and crisp veggies in a tangy mayo-yogurt dressing. It’s perfect for quick meals, picnics, or make-ahead lunches and combines sweet, savory, and crunchy flavors in a healthy, satisfying way.

Ingredients

Units Scale

Main Ingredients

1 1/2 pounds chicken breast, cooked
1 small red onion, finely diced
2 stalks celery, finely chopped
1 cup grapes, halved
3/4 cup walnuts, chopped
3 sprigs thyme, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Dressing

1/2 cup mayonnaise
1/2 cup plain yogurt

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Instructions

Prepare the Chicken: Prep the chicken by either baking, air frying, sous vide, or using store-bought rotisserie chicken. Cut the cooked chicken into cubes or shred it, depending on your texture preference.
Mix Main Ingredients: Add the cubed or shredded chicken to a large mixing bowl along with the finely diced red onion, chopped celery, and halved grapes. Stir thoroughly to evenly distribute the veggies and fruit.
Add Dressing: Add the mayonnaise and plain yogurt to the bowl. Mix until all the salad ingredients are evenly coated with the dressing for a creamy texture.
Fold in Walnuts and Thyme: Gently fold in the chopped walnuts and chopped thyme. Season the salad with salt and pepper to your taste preferences.
Chill or Serve: Transfer the finished chicken salad to a serving dish. Enjoy immediately for a freshly prepared taste, or refrigerate until chilled before serving.

Notes

You can use any type of cooked chicken, including baked, sous vide, air fried, or rotisserie.
Store leftovers in an airtight container in the refrigerator for up to 4 days. If using leftover chicken, be mindful of its original cooking date for food safety.
For make-ahead: chop and add all ingredients except the dressing to the container. Add dressing and combine just before serving for optimal freshness.
Try substituting pecans or almonds for walnuts if desired.
Add a squeeze of lemon juice for extra brightness.

Nutrition

Serving Size: 1/4 of recipe (about 1 1/2 cups)
Calories: 390
Sugar: 8g
Sodium: 485mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 31g
Cholesterol: 95mg