Chicken Salad with Grapes
This chicken salad with grapes is creamy, crunchy, and so fresh-tasting! Made with rotisserie or leftover chicken, red seedless grapes, and lots of veggies and herbs. It's perfect for lunch or for a quick bite.
Servings: 6 people
Calories: 385kcal
Ingredients
- 2 cold rotisserie chicken breasts (cooked), skin removed or leftover chicken breasts
- 2 cups seedless red grapes, halved
- ½ cup finely diced celery
- ¼ cup fresh chopped Italian parsley
- ¼ cup fresh dill, chopped
- ½ cup chopped pecans or walnuts
- ¾ cup mayonnaise plus more to taste
- Salt and pepper to taste
Instructions
- Cut the cooked chicken breasts into cubes, or shred.
- In a large bowl, combine the chicken with the rest of the ingredients. Season with salt and pepper to taste.
- Optional: Refrigerate for 1 hour before serving. Chicken salad is best served cold.
- Serve on croissants, sandwiches, lettuce cups, or as is. Enjoy!
Notes
- Make sure the chicken breasts are cold before you start making this salad. Leftover chicken works best.
- Use seedless red grapes for best results. They tend to be sweeter than other types of grapes.
- Do not use dried herbs for this recipe. Fresh herbs are highly recommended.
- Make ahead: Up to 3 to 4 days in advance. Keep refrigerated in a sealed container.
- I would not recommend freezing. It's not freezer-friendly.
- Serving ideas: Sandwiches, on croissants, over lettuce cups, over a bed of mixed greens.
- Mayonnaise: Greek yogurt.
- Pecans: Walnuts, almonds, cashes.
- Extra add-ins: Apples, raisins, avocado.
Nutrition
Calories: 385kcal | Carbohydrates: 11g | Protein: 19g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 327mg | Potassium: 336mg | Fiber: 2g | Sugar: 8g | Vitamin A: 468IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 1mg