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I’ll never forget the first time I brought this chicken salad with grapes to our family picnic. My aunt—who normally dodges anything with mayo—came back for thirds! That’s when I knew this recipe was special. The combo of juicy grapes, crunchy pecans, and creamy dressing (made lighter with Greek yogurt, my little secret) just sings. Now it’s our go-to for everything from backyard parties to packed lunches. There’s something magical about how the sweetness of the grapes balances the savory chicken, and how the pecans add that perfect bit of crunch. Trust me, one bite and you’ll be hooked.
Why You’ll Love This Chicken Salad with Grapes
This isn’t just any chicken salad—it’s the one you’ll crave all summer. Here’s why it’s become my go-to recipe for picnics, quick lunches, and even fancy tea sandwiches (trust me, it’s that versatile!):
- Creamy yet light: The Greek yogurt cuts through the richness of mayo beautifully, giving you that decadent feel without weighing you down. Perfect for a healthy chicken salad that doesn’t skimp on flavor.
- Sweet-meets-savory magic: Juicy grapes burst with sweetness against the savory chicken, while pecans add this irresistible crunch. Every bite is a little party in your mouth.
- Meal-prep superstar: Pack it in jars (I use mason jars—so cute!) for a make-ahead chicken salad that stays fresh for days. No more sad desk lunches!
- No-cook lifesaver: Rotisserie chicken means zero stove time. Just chop, stir, and chill. Ideal for those “I can’t even think about turning on the oven” days.
Seriously, once you try this combo, you’ll wonder how you ever settled for plain old chicken salad. It’s like the waldorf salad’s cooler, more portable cousin!
Ingredients for Chicken Salad with Grapes
Gathering the right ingredients is what makes this chicken salad truly shine. Here’s what you’ll need—and don’t worry, I’ve kept it simple with pantry staples:
- For the salad:
- 2 cups cooked chicken, shredded (rotisserie works wonders)
- 1 cup red grapes, halved (trust me, red are sweeter!)
- 1/2 cup pecans, chopped (toast them if you’re feeling fancy)
- For the dressing:
- 1/4 cup Greek yogurt (plain, full-fat gives the creamiest texture)
- 1/4 cup mayonnaise (the real stuff, none of that miracle whip business)
- 1 tbsp lemon juice (freshly squeezed makes all the difference)
- 1/2 tsp salt (I use kosher)
- 1/4 tsp black pepper (freshly cracked, always)
That’s it! These simple ingredients come together to create something truly magical. The key is using quality components—skip the pre-shredded chicken and those sad, mealy grapes from the bottom of the bag. You won’t regret it!
How to Make Chicken Salad with Grapes
Okay, let me walk you through my foolproof method for putting together this chicken salad with grapes. I’ve made this so many times I could do it in my sleep—but don’t worry, it’s super easy even if it’s your first try! The secret is in the order you mix things (and that crucial chilling time at the end—patience is key!). Here’s exactly how I do it:
Step 1: Combine Chicken, Grapes, and Pecans
Grab your biggest mixing bowl—I use a large ceramic one that belonged to my grandma—and toss in the shredded chicken. Now, don’t just dump those grapes in whole! Halve them so you get little bursts of sweetness in every bite. Add the pecans last (toasted if you’ve got 5 extra minutes—game changer!). Gentle stirring here—you don’t want to crush those gorgeous grapes.
Step 2: Whisk the Dressing
Here’s where most folks go wrong: they don’t blend the dressing enough. In a smaller bowl, mix the Greek yogurt and mayo first—really whisk until it’s completely smooth. No one wants mayo lumps in their salad! Then add the lemon juice, salt, and pepper. Taste it! Need more zing? Add another squeeze of lemon. Remember, the dressing should make you go “Wow!” before it even hits the chicken.
Now pour that glorious dressing over your chicken mixture and fold everything together like you’re tucking in a baby. Be thorough but gentle—you want every ingredient dressed but not mangled. Pop it in the fridge for at least 30 minutes (I know, waiting is hard!). This chill time lets the flavors marry and the textures perfect themselves. Trust me, it’s worth it!
Pro Tip: If you’re short on time, grab a rotisserie chicken from the store. Just shred it while still slightly warm—it soaks up the dressing better. And always make extra—this disappears fast at potlucks!
Tips for the Best Chicken Salad with Grapes
After making this chicken salad with grapes literally hundreds of times (my kids beg for it every week!), I’ve perfected a few tricks that take it from good to “Oh my gosh, what’s in this?!” territory. Here are my can’t-live-without tips:
- Crunch factor: Toss in ½ cup diced celery when mixing everything together—it adds this fresh, watery crunch that balances the creaminess perfectly. Bonus: the celery keeps its snap even after days in the fridge.
- Next-level nuts: Take 5 extra minutes to toast your pecans in a dry pan until fragrant. It unlocks this incredible depth that makes store-bought chicken salad taste bland by comparison. Watch them closely though—nuts go from golden to burnt faster than you’d think!
- Jar genius: For easy meal planning, layer your salad in mason jars: dressing at the bottom, then chicken mix, then greens on top. At lunchtime, just shake—instant freshness without the sog!
- Salt savvy: Always taste after chilling—cold dulls flavors, so you might need an extra pinch of salt before serving. My grandma taught me this trick, and it’s saved many a bland dish!
Pro tip: Double the batch on Sundays, and you’ve got lunch handled for days without repeat meals. This salad actually gets better by day 2 as the flavors meld—if it lasts that long!
Variations for Your Chicken Salad
One of the best things about this chicken salad with grapes is how easily you can tweak it to suit your mood—or whatever’s in your fridge! Here are my favorite riffs on the classic that keep things exciting:
- Nut swaps: Out of pecans? Walnuts work beautifully (they’re what my Grandma used in her original recipe). For a nut-free version, try sunflower seeds—they give that same satisfying crunch.
- Fruit fun: Not a grape fan? Diced apples (I love honeycrisp!) give that sweet crunch too. In summer, cherries are divine if you don’t mind the extra pitting work.
- Dietary tweaks: Making this for a gluten-free meal delivery to a friend? Use dairy-free mayo and coconut yogurt—it’s just as creamy! Swap the pecans for pepitas to keep it nut-safe.
The possibilities are endless—that’s why this recipe’s been in constant rotation in my kitchen for years. Once you master the base, you can play jazz musician with the mix-ins!
Serving and Storing Chicken Salad with Grapes
Now that you’ve made this glorious chicken salad with grapes, let’s talk about how to serve it and (if there’s any left!) store it properly. First rule: don’t skip the chilling time—those 30 minutes in the fridge let the flavors get to know each other beautifully. When it’s time to eat, you’ve got so many delicious options! My family loves it piled onto flaky croissants for that perfect buttery crunch against the creamy salad. For a lighter take, crisp romaine leaves make fantastic no-carb wrap—just spoon the filling right in and roll. And my personal favorite? Straight from the fork with a side of kettle chips for that salty-sweet combo!
If by some miracle you have leftovers, here’s the scoop: store it in an airtight container (I use glass so it doesn’t pick up fridge smells) for up to 3 days. The grapes might weep a little juice after day 2, but the flavors only deepen! Quick note: the nutrition info is based on generic brands—your exact calories might wiggle depending on your mayo’s fat content or how juicy those grapes were. But hey, that’s home cooking—every batch has its own delicious personality!
Frequently Asked Questions
I get so many questions about this chicken salad with grapes—it’s become the star of my recipe box! Here are the ones that pop up most often, along with my tried-and-true answers straight from my kitchen:
Can I freeze chicken salad with grapes?
Oh honey, don’t even try it! Freezing turns the mayo and yogurt into a weird, weepy mess, and the grapes turn to little ice cubes that leak everywhere when thawed. Trust me—I learned this the hard way after a freezer experiment gone wrong. Stick to fridge storage for up to 3 days (if it lasts that long!).
What can I use instead of Greek yogurt?
No yogurt? No problem! Sour cream works beautifully—it gives that same tangy creaminess. For a dairy-free twist, try mashed avocado (it’ll turn the salad slightly green, but tastes heavenly). Funny story—my niece once used vanilla yogurt by accident, and while sweet, it actually wasn’t half bad with the grapes!
What grapes work best in chicken salad?
Red grapes all the way! Their natural sweetness balances the savory chicken perfectly. Green grapes can be too tart, and black ones sometimes have thick skins that ruin the texture. Pro tip: Look for small, firm red grapes—they stay juicy but won’t make your salad watery. My grocery store sells containers marked “salad grapes” that are absolute perfection!
Nutrition Information
Here’s the scoop on what you’re getting in each delicious serving of this chicken salad with grapes (based on my trusty kitchen scale and nutrition calculator):
- Calories: 280
- Protein: 20g (hello, muscle fuel!)
- Carbs: 12g
- Sugar: 8g (mostly from those juicy grapes)
- Fat: 18g (the good kind from nuts and olive oil mayo)
Quick note: These numbers can shuffle a bit depending on your ingredient brands—like whether you use full-fat Greek yogurt or light mayo. My grandma always said, “Good food nourishes more than just the body,” and she was absolutely right—especially when it tastes this good!
PrintChicken Salad with Grapes
A creamy chicken salad sweetened with grapes and crunchy pecans, lightened with Greek yogurt for a healthy make-ahead lunch.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup red grapes, halved
- 1/2 cup pecans, chopped
- 1/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine shredded chicken, grapes, and pecans.
- In a small bowl, mix Greek yogurt, mayonnaise, lemon juice, salt, and pepper.
- Pour the dressing over the chicken mixture and stir until well coated.
- Refrigerate for at least 30 minutes before serving.
Notes
- Store in meal-prep jars for easy lunches.
- Use rotisserie chicken for quicker prep.
- Add celery for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg