Chicken salad with grapes and walnuts

When I was little, my grandmother set out a big bowl of chicken salad with grapes and walnuts every Sunday, and the whole kitchen smelled like lemon and toasted nuts. I used to sneak bites of the sweet grapes and crunch the walnuts so loudly she would laugh and tell me to save some for the rest of the family. That recipe taught me how a few bright ingredients turn humble leftover chicken into something celebratory. I still make it the same way—simple, crunchy, slightly sweet, and always a little messy. This version stays true to that nostalgia but adds a tangy dressing and a few modern shortcuts to keep weeknight life sane.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes (plus optional poaching/roasting time)
• Cook Time: 10–25 minutes (depends if you poach or roast)
• Total Time: 25–40 minutes

Why This Recipe is Awesome

This chicken salad hits every comforting note: the silky, creamy dressing, the juicy pop of grapes, the nutty crunch of toasted walnuts, and tender shredded chicken. It tastes fresh, bright, and a little fancy, yet it stays absurdly easy—so easy your weeknight self will high-five your weekend self. Who doesn’t love a dish that looks like you tried harder than you did? Texturally, you get creamy, crunchy, and juicy in each bite, and the lemony dressing wakes everything up.

Ingredients

For the Main Dish:

• 3 cups cooked, shredded chicken (about 2 medium boneless skinless breasts)
• 1 cup red or green seedless grapes, halved
• 3/4 cup walnuts, roughly chopped and toasted
• 1/2 cup celery, finely diced (about 2 stalks)
• 1/3 cup red onion, finely diced (or 3 tbsp scallions)
• 1/4 cup chopped fresh parsley (optional but lovely)

For the Sauce / Garnish (if applicable):

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt (or use all mayo for richer flavor)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp honey (optional, balances acidity)
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• Butter lettuce leaves, croissants, or bread for serving

How I Make It

Step 1:

If you don’t have leftover chicken, I like to poach for speed and tenderness. Put 2 boneless skinless breasts in a pot, cover with water, add a smashed garlic clove and a bay leaf, bring to a gentle simmer, and cook for 10–12 minutes until an instant-read thermometer reads 165°F. The kitchen fills with a faint broth aroma and the meat goes silky. Alternatively, roast at 400°F for 20–25 minutes for golden edges. Let the chicken rest, then shred with two forks.

Step 2:

While the chicken cools, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until they smell warm and nutty and you hear little pops. Chop them roughly—big chunks add satisfying crunch. Dice the celery and red onion so they keep a crisp bite; raw onion brings a slight snap and color contrast.

Step 3:

Whisk together the dressing: 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp Dijon, 1 tbsp lemon juice, 1 tsp honey, salt, and pepper. Taste for balance—add another squeeze of lemon if it needs brightness or a pinch more honey if grapes feel too tart. The dressing should smell bright and tangy and feel silky on your spoon.

Step 4:

In a large bowl, combine 3 cups shredded chicken, halved 1 cup grapes, toasted walnuts, celery, onion, and parsley. Pour the dressing over and toss gently until everything looks coated but still distinct. Stop when the pieces stay separate—don’t mush it. The salad should glisten, with purple and green grape pops, pale chicken ribbons, and flecks of parsley.

Step 5:

Chill for at least 20 minutes to let flavors marry, or serve right away if you’re impatient like me. Garnish with a few extra toasted walnuts and a lemon wedge. Scoop onto butter lettuce cups, pile on croissants, or serve over mixed greens. The first bite should be cool, crunchy, and slightly sweet—perfect picnic food.

Pro Tips

• Poach chicken for tender meat that shreds easily; roast for extra flavor. Either way, aim for 165°F.
• Toast walnuts to amplify their aroma—don’t walk away; they burn fast. Shake the pan every 30 seconds.
• Cut grapes in half so they don’t burst and make the salad watery. Seedless grapes save time.
• Make it a day ahead; the flavors deepen, but add grapes and nuts just before serving to keep texture.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie turkey or canned chicken in a pinch (drain and pat dry); flavor changes slightly but stays great.
• Use pecans or almonds instead of walnuts for a different nutty note.
• Make it dairy-free by using vegan mayo or extra olive oil instead of Greek yogurt; it’s still creamy.
• For gluten-free, serve in lettuce wraps or on GF bread—this recipe itself contains no gluten if you watch cross-contamination.

Variations & Tips

• Spicy: Add 1/4 tsp crushed red pepper or swap Dijon for a grainy mustard and a dash of hot sauce.
• Kid-friendly: Leave out red onion and use seedless red grapes for sweeter bites.
• Vegetarian: Replace chicken with shredded roasted cauliflower or chickpeas; expect a firmer texture.
• Herb-forward: Fold in chopped tarragon or dill for a bright, restaurant-style twist.
• Crunch boost: Mix in 1/2 cup crispy fried onions right before serving for a fun party crunch.
• Creative twist: Swap grapes for chopped apple and add curry powder (1/2 tsp) for a curried chicken salad vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Mix everything except grapes and walnuts up to 2 days ahead; store covered. Add grapes and toasted walnuts just before serving to keep texture fresh.

Can I double the recipe?

Sure thing. Double ingredients and use a bigger bowl; if poaching, do breasts in batches so the water returns to simmer quickly. No change to dressing ratios.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter; for this salad, swap Greek yogurt with a touch of olive oil if you want dairy-free creaminess.

How do I know it’s done?

For chicken, check it reads 165°F on an instant-read thermometer. For the salad, look for well-coated chicken with distinct pieces, bright grape color, and crunchy nuts.

What if I don’t have ingredient X?

No problem—use apples for grapes, almonds for walnuts, or extra celery for crunch. Mayo and Greek yogurt trade well: all mayo makes it richer; all yogurt makes it tangier.

How I Like to Serve It

I pile this chicken salad into crisp butter lettuce leaves for a light lunch, or tuck it into warm croissants for a dreamy weekend sandwich. It shines at potlucks and picnics—just keep the nuts on the side if someone has allergies. Pair with iced tea, a crisp white wine, or a simple green salad for a spring-ready meal.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Add extra grapes and nuts fresh if possible.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!