This chicken salad with grapes is a bright, satisfying mix of cooked chicken, seedless red grapes, celery, green onions, chopped pecans and fresh parsley tossed in a creamy lemon–Dijon dressing. The grapes bring bursts of sweetness and juiciness while the celery and toasted pecans add lively crunch and texture.
This version is adapted from a classic apple-walnut chicken salad but swaps apples for grapes and walnuts for pecans, and adds Dijon mustard, green onions, and parsley to sharpen and freshen the flavor.
The dressing combines mayonnaise and sour cream for creaminess, balanced by fresh lemon juice and a little Dijon mustard so the salad never tastes heavy. It works well with shredded or diced roasted or rotisserie chicken, and you can combine breast and thigh meat if you prefer a more tender, flavorful result.
Serve this chicken salad in a buttery croissant, on sandwich bread, tucked into lettuce cups, or alongside crackers and fresh vegetables. It can be made naturally gluten-free when you use gluten-free mayonnaise and Dijon—if you use rotisserie chicken, confirm its seasoning is gluten-free as well.
What’s to Love
- Uses leftover or store-bought rotisserie chicken for quick prep.
- No added sugar—sweetness comes naturally from the grapes.
- Makes well ahead: the grapes don’t brown and the dressing stays creamy overnight.
- Easy to scale up for meal prep, parties, showers, or potlucks.
Ingredient notes
Scroll down for the full recipe. Below are a few notes on key ingredients and choices that affect texture and flavor.
- Chicken – Use roasted, cooled chicken breast for a lighter texture or thigh meat for a richer, more tender salad. A mix of both is a nice compromise.
- Grapes – Seedless red grapes provide sweetness and color. Halve them so they’re evenly distributed; quarter very large grapes.
- Pecans – Toasting pecans intensifies their flavor and makes them crisp. Cool them completely before adding so they don’t warm or thin the dressing.
- Mayonnaise and sour cream – The combination yields a creamy dressing without relying solely on mayonnaise. Low-fat mayonnaise can be used if paired with full-fat sour cream to retain creaminess.
- Dijon mustard – Adds gentle tang and rounds out the dressing without an overt mustard taste.
- Celery and green onions – Finely dice these so they distribute evenly and don’t overpower the salad with large pieces.
What kind of chicken works best?
Chicken breast gives a firmer, leaner bite; thigh meat offers more richness and tenderness. Rotisserie chicken is the fastest option—discard skin and bones before measuring the meat. If you roast your own, start with roughly 700 grams (about 1½ pounds) of boneless, skinless chicken breast to yield about 3 cups (420 grams) cooked, diced chicken, though actual yield will vary depending on cooking loss.
If you’re using frozen chicken breasts, fully cook and cool them before dicing. Letting the meat cool completely before mixing preserves the dressing’s texture.
How to make chicken salad with grapes
- Toast the pecans in a dry skillet over medium heat or on a baking sheet in a 350 °F (175 °C) oven until fragrant, then cool completely.
- Whisk together mayonnaise, sour cream, fresh lemon juice, Dijon mustard, salt, and black pepper until smooth.
- In a large bowl, combine diced chicken, halved grapes, finely diced celery, sliced green onions, chopped parsley, and cooled pecans (or reserve pecans to add just before serving for extra crunch).
- Toss gently with the dressing until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld, then stir gently before serving.
Tips for success
- Make sure the chicken is fully cooled before mixing so the dressing stays creamy instead of thinning.
- Dry grapes and celery well after washing to avoid excess moisture in the salad.
- Fold ingredients gently so grapes stay intact and the chicken retains good texture.
- After chilling, taste and adjust acidity or seasoning with a touch more lemon, salt, or pepper if needed.
Make ahead and storage
Prepare the salad up to 24 hours in advance for best texture. Keep it covered in the refrigerator and stir gently before serving. If making a day ahead, consider keeping the pecans separate and adding them just before serving to maintain crispness.
Store in an airtight container in the refrigerator for up to 3 days. The dressing will stay creamy, but pecans will soften over time and grapes may release some moisture. Do not freeze. For best flavor, allow the salad to sit at room temperature for 5–10 minutes before serving so it isn’t too cold.
How to serve chicken salad with grapes
- Spoon into a croissant with lettuce for a satisfying lunch.
- Make a sandwich on your favorite bread or a gluten-free loaf.
- Serve in butter lettuce or romaine leaves for a lighter, low-carb option.
- Offer with crackers, cucumber slices or a platter of fresh vegetables as an appetizer.
If you enjoy contrasts of sweet, savory, creamy and crunchy, this salad will likely become a reliable go-to. Testers praised the interplay of textures and the bright balance that the grapes and lemon add to the dish.
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Chicken Salad with Grapes
Ingredients
Dressing:
- 1/2 cup (118 grams) mayonnaise
- 1/4 cup (59 grams) sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
Salad:
- 1/2 cup (55 grams) pecans, roughly chopped
- 3 cups (420 grams) cooked, cooled, and diced chicken
- 1 1/2 cups (225 grams) seedless red grapes, halved
- 1/2 cup (50 grams) celery, finely diced
- 1/4 cup (25 grams) green onions, thinly sliced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
Instructions
- Toast the pecans in a dry skillet over medium heat for 4–6 minutes, stirring often, until fragrant. Alternatively, spread on a baking sheet and toast at 350 °F (175 °C) for 5–8 minutes. Let cool completely.
- Whisk together the mayonnaise, sour cream, lemon juice, Dijon, salt, and black pepper until smooth.
- In a large bowl, combine the chicken, halved grapes, diced celery, sliced green onions, chopped parsley, and cooled pecans. Reserve pecans if you plan to serve the salad the next day.
- Pour the dressing over the chicken mixture and gently stir until evenly coated.
- Cover and refrigerate at least 30 minutes before serving. Stir gently again before serving. If very cold, allow 5–10 minutes at room temperature for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Notes
- Use roasted boneless, skinless chicken breasts or meat removed from a rotisserie chicken with skin and bones discarded. A mix of breast and thigh meat adds extra richness.
- If roasting your own chicken, roast about 700 grams (1½ pounds) boneless, skinless chicken breasts at 400 °F (200 °C) until the thickest part reaches 165 °F (74 °C), about 18–25 minutes depending on thickness. Cool, then dice and measure 3 cups (420 grams).
- Low-fat mayonnaise works when combined with full-fat sour cream to maintain a creamy dressing.
- This recipe is naturally gluten-free when made with gluten-free mayonnaise and Dijon. If using rotisserie chicken, confirm that its seasoning is gluten-free.
Nutrition
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