Chicken Salad with Grapes and Walnuts

If chicken salad could file a travel brochure, mine would read: “All aboard the crunchy, creamy express — snacks served.” I promise this recipe won’t judge your life choices (leftover pizza, I forgive you), but it will elevate them with a mix of sweet, crunchy, and tangy that makes your fork do a little happy dance. I throw in grapes because they pop like tiny flavor fireworks, and walnuts because I like a little theatrical crunch. Between the aroma of toasted nuts and the bright lemon zing, this salad feels fancy without any pretense. Stick with me — I’ll walk you through the easiest way to get tender chicken, a creamy dressing, and that perfect balance of textures.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes (plus cooling)
• Cook Time: 20–25 minutes (if roasting chicken)
• Total Time: About 40 minutes

Why This Recipe is Awesome

This Chicken Salad with Grapes and Walnuts checks every comfort-food box: creamy dressing, juicy shredded chicken, sweet bursts from grapes, and a satisfying crunch from toasted walnuts. It tastes bright and fresh but still cozy — like your favorite sweater in salad form. It’s ridiculously simple, too. You can use a rotisserie chicken and skip the roasting step, making it a hero for busy weeknights, potlucks, or when you want to impress with almost no effort. Who doesn’t love a salad that doubles as sandwich filling, picnic fare, or a dinner that feels special?

Ingredients

For the Main Dish:

• 3 cups cooked, shredded chicken (about 2 medium boneless skinless breasts; see notes for roasting)
• 1 cup seedless red or green grapes, halved
• 3/4 cup toasted walnuts, roughly chopped
• 1 cup celery, thinly sliced (about 2–3 stalks)
• 2 tbsp red onion, finely minced (or 2 sliced green onions)
• 2 tbsp fresh parsley, chopped (optional)
• Salt: 3/4 tsp
• Black pepper: 1/2 tsp

For the Sauce / Garnish (if applicable):

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt (or extra mayo for richer salad)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp honey (optional, balances acidity)
• Pinch of celery seed or smoked paprika (optional garnish)

How I Make It

Step 1:

Preheat the oven to 400°F if you roast your chicken. Pat 2 medium boneless skinless breasts dry, rub with a little olive oil, salt, and pepper, and place them on a sheet pan. Roast for 20–25 minutes until a meat thermometer reads 165°F. When they come out, let them rest 5–10 minutes to lock in juices — you’ll hear a quiet hiss as the steam settles and smell a light roasted sweetness. If you’re short on time, shred one rotisserie chicken instead and skip this step.

Step 2:

While the chicken cools, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan until they smell toasty and turn a shade deeper brown. Watch them carefully — nuts burn fast. Chop the toasted walnuts roughly; the bigger pieces give that satisfying crunch. Halve the grapes and slice the celery thinly so each bite has a crisp contrast.

Step 3:

Whisk together the dressing: 1/2 cup mayo, 1/4 cup Greek yogurt, 1 tbsp Dijon, 1 tbsp lemon juice, and 1 tsp honey with a pinch of salt and pepper. Taste and adjust — add more lemon if you want brighter, more honey if you like sweetness. The dressing should feel silky and clingy, not watery. If it feels too thick, thin with 1–2 tsp water or more lemon juice.

Step 4:

Toss the shredded chicken, halved grapes, chopped walnuts, celery, and red onion in a large bowl. Pour the dressing over and fold gently with a spatula until everything looks evenly coated. You want distinct pieces, not a paste — so fold, don’t mash. Smell the citrus and mustard; you should get a little zing and a nutty perfume from the walnuts.

Step 5:

Finish with chopped parsley and a sprinkle of cracked black pepper. Chill for at least 20 minutes so the flavors marry, though it tastes great right away. Serve on a bed of butter lettuce, spooned into a croissant, or stacked between slices of your favorite bread. Listen for the satisfying crunch when you bite — that’s the walnut singing.

Pro Tips

• Toast the walnuts in a dry skillet until fragrant — that little toasty aroma makes a huge difference.
• If your grapes are watery, pat them dry; excess moisture thins the dressing over time.
• Use a mix of mayo and Greek yogurt for creaminess with brightness; swap to all mayo for richer flavor.
• Chill for at least 20 minutes before serving so flavors mingle and textures settle.

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

• Chicken ↔ Tofu: Use pressed and pan-seared extra-firm tofu for a vegetarian version (firmer texture, soak up dressing).
• Mayonnaise ↔ Greek yogurt: Yogurt lightens the salad and adds tang; full mayo gives richer mouthfeel.
• Walnuts ↔ Pecans or Almonds: Pecans add buttery sweetness; almonds add a clean crunch.
• Dairy-free: swap Greek yogurt for unsweetened dairy-free yogurt; salad remains delicious and creamy.

Variations & Tips

• Spicy: add 1/2 tsp cayenne or 1 tsp sriracha to the dressing for a kick.
• Kid-friendly: halve grapes and finely dice celery so no choking hazards; omit onions if picky eaters object.
• Vegetarian twist: use mashed chickpeas instead of chicken for a chickpea “tuna” style salad.
• Curry twist: stir 1 tsp curry powder into the dressing and add chopped green apple for a sweet-savory combo.
• Summer picnic: serve chilled inside hollowed cucumber boats for a refreshing presentation.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Mix everything and store in an airtight container for up to 3 days in the fridge. Hold off on adding walnuts until just before serving if you want to keep the crunch super crisp.

Can I double the recipe?

Sure thing. Use a larger bowl and scale the dressing proportionally. If roasting chicken, bake on two pans or in batches to avoid crowding.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Check that roasted chicken reaches an internal temperature of 165°F. Look for golden edges and a steady, juicy texture when you slice into the thickest part.

What if I don’t have ingredient X?

Swap grapes for chopped apple or dried cranberries for sweetness. Replace walnuts with pecans or sliced almonds if needed.

How I Like to Serve It

I love scooping this onto buttery croissants for an indulgent brunch, but it also shines on crisp lettuce cups for a lighter lunch. For potlucks, I bring it in a wide bowl with crackers and sliced veggies on the side — people keep coming back for more. On hot days, serve chilled with a spritz of lemon and an icy glass of white wine or iced tea.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Add walnuts right before serving to keep them crunchy.
• Safe cooking temp for chicken: ensure the thickest part reaches 165°F.

Final Thoughts

Closing: Now go make a batch — share it, savor it, or hide it in the fridge and congratulate yourself later. Either way, enjoy every crunchy, creamy bite!