Chicken Salad with Grapes
Chicken Salad with Grapes (Perfect for Sandwiches or Meal Prep!)
There’s something undeniably comforting about a chilled, creamy chicken salad—and when you add sweet red grapes and crunchy pecans into the mix, it becomes a next-level classic. This Chicken Salad with Grapes is one of my all-time favorites, especially when the weather warms up and I’m craving something light, fresh, and flavorful. It’s perfect for sandwiches, stuffed in sweet peppers, served in lettuce wraps, or just scooped up with crackers when you need a quick bite.
Whether you’re prepping lunches for the week or whipping up something simple for a picnic or potluck, this chicken salad recipe (easy) to follow is going to be one you’ll keep coming back to.
Why You’ll Love This Chicken Salad with Grapes
- Flavor balance – Sweet grapes, savory shredded chicken, tangy apple cider vinegar, and herby dill all come together for a salad that hits every note.
- Perfect texture – Crunchy celery and pecans contrast beautifully with the tender chicken and creamy dressing.
- Versatility – It’s the kind of dish that works as well for a light lunch as it does for entertaining.
- Make-ahead friendly – It only gets better after a little chill time in the fridge, making it perfect for meal prep.
Ingredients You’ll Need
Here’s everything you need to make this chicken salad with grapes and pecans:
- 2 chicken breasts (about 1.25 lbs)
- 4 cups reduced-sodium chicken broth
- 3 celery stalks, divided
- 1 red onion, divided
- 1 cup red grapes, quartered
- ¼ cup pecans, roughly chopped
- 1 teaspoon dried dill
- ¾ cup mayonnaise
- ½ teaspoon garlic powder
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
How to Cook Chicken for Chicken Salad
You can absolutely use rotisserie chicken or leftover grilled chicken in a pinch, but if you want the most flavorful and tender base for your chicken salad, here’s how I recommend cooking it:
- Place chicken breasts in a medium saucepan and cover them with reduced-sodium chicken broth. This adds a ton of flavor and keeps the chicken juicy.
- Add 2 celery stalks (cut in half) and half of a red onion (roughly chopped) to infuse the broth with even more flavor.
- Bring to a boil, then cover and reduce the heat to low. Simmer gently until the chicken is cooked through and reaches an internal temperature of 160°F—this should take about 15 minutes.
- Remove the chicken from the broth and let it rest for 30 minutes, then shred with two forks or a hand mixer.
This method is hands-down my favorite way to make chicken for chicken salad for sandwiches or wraps. The texture is perfect every time!
Step-by-Step: How to Make Chicken Salad with Grapes
*printable recipe card is available at the bottom of this page
Step One: Prep your Veggies and Mix-ins
- Finely dice the remaining celery stalk.
- Dice about ¼ cup of the remaining red onion.
- Quarter the red grapes and roughly chop the pecans.
- Quick tip: I use this chopper to quickly dice the onion and celery, and it makes prep so much easier—especially when you’re making a big batch. Everything comes out uniform and finely chopped, and cleanup is a breeze. It’s one of my most-used kitchen gadgets!
Step Two: Make the Creamy Dressing
In a small bowl, whisk together:
- ¾ cup mayo
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ¾ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
The vinegar adds the perfect little tang and helps balance the richness of the mayo.
Step Three: Assemble the Salad
- In a large bowl, combine the shredded chicken, grapes, celery, onion, and pecans.
- Pour the dressing over everything and mix until well coated.
Step Four: Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Enjoy cold, straight from the fridge!
How to Serve Chicken Salad
The beauty of chicken salad with grapes is that it works with just about anything! Here are some of my favorite ways to enjoy it:
- Chicken salad for sandwiches – Serve on soft croissants, buttery brioche buns, or even a hearty multigrain bread.
- Lettuce wraps – Use butter lettuce or romaine leaves for a lighter, low-carb option.
- Crackers or toast points – Perfect for snacking or party platters.
- Stuffed in sweet peppers – Halve some mini peppers and fill them with a scoop of salad for a pretty (and crunchy!) appetizer.
Make it a Meal:
Pair this Chicken Salad with Grapes with some of my favorite easy sides—each one simple to prep and perfect for sharing:
- Easy Baked Beans: Sweet, smoky, and loaded with flavor, these baked beans are made with sautéed onions and peppers cooked in bacon fat—always a crowd-pleaser at cookouts or potlucks.
- Stuffed Sweet Peppers: These bite-sized peppers are stuffed with creamy cheese and herbs—perfectly poppable and great as a colorful, crunchy side.
- Cowboy Caviar: A fresh, zesty salad made with black beans, corn, and lots of vibrant veggies. It doubles as a dip or side, and it’s best served cold—just like chicken salad!
- Sprite Biscuits: Made with just four ingredients (yes, one is Sprite!), these fluffy, buttery biscuits are perfect for serving alongside—or for making the ultimate chicken salad sandwich.
Tips & Tricks
- Don’t skip the chill time! Letting the salad sit for 30 minutes (or even overnight) helps the flavors really come together.
- Want it extra creamy? Add an extra tablespoon or two of mayo or a dollop of plain Greek yogurt.
- Use leftover chicken if you’re short on time—just skip the broth cooking step.
- Toast the pecans in a dry skillet for a few minutes for added depth of flavor.
Make It Your Own
This chicken salad recipe (easy) to customize is super forgiving. Here are a few fun swaps and add-ins:
- Swap walnuts or slivered almonds for the pecans.
- Use green grapes instead of red for a slightly tart twist.
- Add chopped fresh parsley or chives for a fresh herbal note.
- Stir in a little dijon mustard or honey for another layer of flavor.
Final Thoughts
Whether you’re craving something light but satisfying, or looking for a quick recipe to bring to a get-together, this Chicken Salad with Grapes checks every box. It’s delicious, easy to make, and feels a little fancy without requiring a lot of effort. I love keeping a batch in the fridge for weekday lunches—and my whole family loves it stuffed in soft croissants for an easy dinner.
Let me know if you try it! And if you’ve got your own twist on chicken salad with grapes and pecans, I’d love to hear about it in the comments.
Chicken Salad with Grapes
Ingredients
- 2 chicken breasts about 1.25 lbs
- 4 cups reduced-sodium chicken broth
- 3 celery stalks divided
- 1 red onion divided
- 1 cup red grapes quartered
- ¼ cup pecans roughly chopped
- 1 teaspoon dried dill
- ¾ cup mayonnaise
- ½ teaspoon garlic powder
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons apple cider vinegar
Instructions
- Cook the chicken:
- Place the chicken breasts in a pot and cover with the broth.
- Cut two celery stalks in half and add them to the pot.
- Cut the onion in half. Reserve one half for later and roughly chop the other half. Add the chopped onion to the pot.
- Bring to a boil, then cover and reduce heat to low. Simmer until the chicken reaches 160°F (about 15 minutes).
- Remove the chicken from the broth and let it rest for 30 minutes, then shred with two forks or a hand mixer.
- Prepare the ingredients:
- Finely dice the remaining celery stalk and ¼ cup of the red onion.
- Quarter the grapes and roughly chop the pecans.
- Make the dressing:
- In a bowl, whisk together the mayonnaise, garlic powder, dill, salt, black pepper, and apple cider vinegar.
- Assemble the salad:
- In a large bowl, combine the shredded chicken, grapes, diced celery, red onion, pecans, and dill.
- Pour the dressing over the top and mix until evenly coated.
- Chill & serve:
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve on sandwiches, croissants, crackers, sweet peppers, or lettuce wraps.
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