Tasty Chicken Salad Grapes

This chicken salad with grapes is my go to for family lunches picnic baskets and party spreads. It is creamy and vibrant with crunchy nuts and sweet fruit. Totally make ahead friendly it shines equally well packed into a buttery croissant or scooped up with crackers on a snack board.

I stumbled on this salad while reworking classic recipes for less heaviness and more zing. Now my kids request it for school lunch and it often stars at our weekend potlucks. It feels a little fancy every time I pull it out.

Ingredients

• Chopped toasted pecans: give deep nutty crunch Toasting boosts flavor so always use fresh pecans not stale
• Halved seedless red grapes: bring juicy sweetness and color Choose firm and plump grapes for the best bite
• Diced cooked chicken breast: use rotisserie or homemade Keep the chunks bite sized so every scoop is loaded
• Sliced celery: offers crisp cool snap and mild earthiness Use fresh green stalks not rubbery celery
• Chopped red onion: gives bold flavor and pop of color Opt for firm shiny onions for the best crunch
• Chopped fresh dill: adds herbal lift Choose soft leafy green dill not wilted bunches
• Mayonnaise: forms the creamy base Full fat mayonnaise brings richness
• Lemon juice: wakes up all the flavors Use freshly squeezed lemons for the brightest taste
• Sour cream or plain Greek yogurt: stirs in silkiness and tang Try Greek yogurt for extra protein and a lighter feel
• Cracked black pepper: gives subtle heat Always crack it fresh if possible
• Fine sea salt: ties everything together Use fine sea salt for even seasoning

Step-by-Step Instructions

Toast the Nuts:

Toast the pecans in a dry skillet over medium low heat Stir constantly until they are golden brown and smell nutty about three to five minutes Let them cool fully before chopping so they remain crisp

Prepare the Salad Base:

In a large bowl combine the chopped chicken celery grapes onion and pecans Make sure all the ingredients are cut small for best texture and easy mixing

Blend the Dressing:

In a separate bowl whisk together mayonnaise sour cream or yogurt lemon juice chopped dill salt and pepper until smooth Taste the dressing and add more lemon if you want it tangier

Combine and Toss:

Pour the dressing over your salad mixture Toss gently with a large spoon or spatula so that everything is coated evenly but the fruit and nuts do not break up

Chill and Meld Flavors:

Cover the bowl and chill the salad for at least twenty minutes in the refrigerator This step lets the flavors soak together and the texture stay crisp

Serve or Store:

Serve cold on sandwiches in lettuce leaves atop a salad or with crackers Store leftovers in a sealed container in the fridge for up to four days

Pin

The fresh dill is my personal favorite in this recipe It lifts the whole dish and makes it feel special even though it is so simple to toss together My kids always sneak slices of grape while we prep and the toasted nut smell brings everyone to the kitchen

How to Store It

Keep the salad in an airtight container in the coldest part of your fridge for up to four days The flavors deepen each day and it never gets soggy If you are planning to make it ahead for a picnic or party stir in fresh nuts right before serving so everything stays crunchy If the mixture dries out give it a little more mayo or yogurt before eating

Smart Swaps

No pecans on hand Walnuts or slivered almonds bring a different but just as delicious crunch If you do not have grapes diced apples or a handful of dried cranberries add their own sweetness Try chives instead of red onion for something milder Out of chicken Leftover turkey works well and canned chicken is fine if you are in a rush

Fresh Ways to Serve

Fill bakery croissants with big spoonfuls of this salad for a lunch treat Use large lettuce leaves to make low carb wraps for picnics Pour over greens for a protein packed salad Use as a chunky dip for crackers or bagel chips My favorite is scooping it into pita pockets for a quick hand held meal on busy days

Pin

Fun Backstory

Chicken salad became popular in American kitchens in the late eighteen hundreds as a resourceful way to use up leftover chicken and fresh garden herbs My version celebrates those roots but brings in a lighter dressing with sour cream and is always brightened up with lemon and dill Everyone at my family reunions looks forward to it especially when the kitchen smells like toasting pecans

Recipe FAQs

→ What kind of chicken works best?

Freshly cooked chicken breast or rotisserie chicken brings the best flavor and texture, though leftovers work well too.

→ How can I lighten the dressing?

Swapping sour cream or mayo for Greek yogurt adds tang and reduces heaviness without sacrificing creaminess.

→ Can this be prepared in advance?

Absolutely, it keeps well in the fridge for up to four days, allowing flavors to meld and taste even better.

→ What nuts can replace pecans?

Walnuts, almonds, or cashews work well toasted, providing similar crunch and richness.

→ What are good serving suggestions?

Enjoy spooned onto crackers, tucked inside lettuce wraps, piled on greens, or stuffed into sandwiches and croissants.

→ Is canned chicken a good substitute?

Canned chicken can work in a pinch but fresh or rotisserie chicken offers better texture and flavor.