This is the ultimate chicken salad with grapes! Positively packed with flavor, thanks to red grapes, celery, green apple, green onion, and toasted pecans, this is the last chicken salad recipe you’ll ever need. Quick and easy to make, it’s perfect for entertaining, like for potlucks, brunches, or showers.
What Makes This Chicken Salad with Grapes Recipe So Good
- It’s a little sweet, a little tangy, and a little savory all at once.
- Chicken salad might be one of the best make-ahead meals you could ever ask for. Make a big batch of this on Sunday and eat on it for days. If you can resist the urge to eat it in one sitting, I mean.
- It’s an incredible option if you want a lunch or dinner that’s substantial and filling but won’t leave you with that heavy, stuffed feeling.
- Chicken salad with grapes is a great meal base. Enjoy it on its own, eat it as a dip with crackers, add a scoop to a bed of spinach and red lettuce, or turn it into a sandwich on a buttery croissant. There’s so many great ways to eat chicken salad, you don’t have to worry about getting bored!
Key Ingredients for Chicken Salad with Grapes
Chicken – Well you can’t have chicken salad with grapes if you don’t have the chicken! Before you start your salad, cook the chicken using your favorite method, then dice it or shred it. If you’re looking to save time, you can grab a rotisserie chicken and use the meat from that instead of cooking your own! Not sure the best way to shred your own chicken? Check out my post, The Best Shredded Chicken, to read about 5 easy methods you can try.
Pecans – Pecans add this delicious, satisfying crunch to the salad. You can skip these altogether if you’re allergic or just don’t like nuts, though. If you’re going to use pecans, I really recommend toasting them to bring out their flavor and crisp them up a little more. Toasting pecans is super easy – head over to my recipe for Buttery Toasted Pecans for more info!
Mayonnaise – Mayo holds all the ingredients together in a creamy, tangy way. If you want to lighten up the recipe a little, you can use light mayo or plain Greek yogurt instead.
- I mention this in the recipe, but you’ll get the best flavors from all of these ingredients if you chill the chicken salad with grapes in the refrigerator for at least one hour after making.
- If you’re toasting your pecans, be sure to toast them then chop them! If you chop them first, they’re way more likely to burn since the pieces are so small.
- Let’s talk about storing and serving your chicken salad with grapes! Any leftovers can be refrigerated in an airtight container and kept up to 4 days. This recipe uses both chicken and mayo, so if you’re serving it at a potluck or shower, it should only sit out for two hours max. If you’re serving it outdoors at a cookout or a tailgate, and the outside temperature is 90° Fahrenheit or higher, the salad should only sit out for one hour max.
More Creamy Salad Recipes
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Chicken Salad with Grapes
- Large bowl
- Large spoon or silicone spatula
- 2 pounds chicken cooked, shredded or chopped into bite-sized pieces (about 4 cups)
- ½ cup red grapes halved
- ½ cup celery sliced
- 1 medium green apple diced, optional
- ⅓ cup green onion chopped
- ½ cup pecans toasted or raw, roughly chopped, see Notes
- ¾ – 1 cup mayonnaise
- ½ – ¾ teaspoon salt to taste
- ½ teaspoon black pepper
- In a large bowl, stir all ingredients together until well mixed. Serve immediately, or cover and let chill in refrigerator at least one hour for best flavor.
- Pecans: I really recommend toasting the pecans to bring out their flavor and enhance their crunch. Use my easy recipe for DIY Buttery Toasted Pecans – it’s perfect for this chicken salad.
- Make it Keto: This recipe is naturally low carb, but in general, grapes and apples aren’t keto-friendly. Each serving of this chicken salad has just a small amount of the fruit, so you might decide it works for you, but you can leave out the grapes and apples to make it truly keto (and only 1g net carbs per serving).
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