Chicken Salad with Grapes and Walnuts Recipe

Introduction

This Chicken Salad with Grapes and Walnuts is a delightful blend of savory and sweet flavors. Easy to prepare, it makes a perfect lunch or light dinner option that’s both refreshing and satisfying.

The image shows a bowl filled with creamy chicken salad, made of shredded white chicken mixed with light green celery pieces and dark red grape halves, all coated in a white dressing with small green herb bits. A green parsley leaf sits on top as garnish. The bowl is white, placed on a white marbled surface, and a silver spoon is partly visible inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups cooked chicken, shredded (such as rotisserie)
  • 2/3 cup mayonnaise (or sour cream or Greek yogurt, see notes)
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup red grapes, quartered or halved depending on size
  • 1/2 cup celery, diced
  • 1/4 cup walnuts, chopped
  • 1/2 teaspoon kosher salt (adjust based on chicken’s saltiness)
  • 1/4 teaspoon black pepper (plus more if needed)

Instructions

  1. Step 1: In a large bowl, mix together the mayonnaise, kosher salt, black pepper, and fresh chopped parsley until well combined.
  2. Step 2: Add the shredded chicken, grapes, celery, walnuts, and diced red onion to the bowl. Stir everything together gently until evenly mixed.
  3. Step 3: Serve the chicken salad on toasted bread for sandwiches, wrapped in lettuce leaves, or spooned over a fresh green salad.

Tips & Variations

  • For a lighter option, substitute mayonnaise with Greek yogurt or sour cream without sacrificing creaminess.
  • Toast the walnuts lightly to bring out their flavor before adding to the salad.
  • Try adding a squeeze of lemon juice or a pinch of cayenne pepper for a zesty twist.

Storage

Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best served chilled but can be brought to room temperature if preferred.

How to Serve

A sandwich with two slices of dark brown bread, the bottom slice topped thickly with a creamy chicken salad mixture containing visible chunks of shredded chicken, red grapes, green celery pieces, and herbs, all in a white dressing, sits on a white plate. In the background, another plate holds an open-faced sandwich with the same filling on dark brown bread. Around the plate are scattered walnut pieces, some red grapes on the vine, and a sprig of fresh green parsley, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this salad?

Yes, just make sure the chicken is fully thawed and cooked before shredding and adding to the salad.

What can I use instead of walnuts if I have a nut allergy?

You can substitute walnuts with sunflower seeds or pumpkin seeds for a similar crunch without nuts.

Print
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Chicken Salad with Grapes and Walnuts Recipe


  • Author: Harry
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A refreshing and easy-to-make Chicken Salad with Grapes and Walnuts, combining tender shredded chicken, sweet grapes, crunchy walnuts, and a creamy dressing with fresh herbs. Perfect for sandwiches, lettuce wraps, or as a topping for green salads, this dish offers a delightful balance of flavors and textures ideal for a light lunch or picnic.


Ingredients

Scale

Salad Ingredients

  • 2 cups cooked chicken, shredded (such as rotisserie)
  • 1/2 cup red grapes, quartered or halved depending on size
  • 1/2 cup celery, diced
  • 1/4 cup walnuts, chopped
  • 1/4 cup red onion, finely diced

Dressing Ingredients

  • 2/3 cup mayonnaise (or substitute with sour cream or Greek yogurt)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper (plus more if needed)

Instructions

  1. Prepare the Dressing: In a large bowl, combine the mayonnaise, kosher salt, black pepper, and chopped fresh parsley. Mix until smooth and well incorporated.
  2. Combine Salad Ingredients: Add the shredded cooked chicken, halved or quartered grapes, diced celery, chopped walnuts, and finely diced red onion into the bowl with the dressing. Stir everything gently but thoroughly to ensure all ingredients are evenly coated.
  3. Serve: Transfer the chicken salad to a serving dish or use immediately. It can be served on toasted bread as a sandwich, in lettuce wraps for a low-carb option, or as a delicious topping on a bed of fresh greens for a hearty salad.

Notes

  • You can substitute mayonnaise with sour cream or Greek yogurt for a lighter or tangier dressing.
  • Adjust the salt quantity based on the saltiness of the cooked chicken used.
  • For a crunchier texture, lightly toast the walnuts before adding.
  • Ensure grapes are fresh and washed well before using.
  • This salad stores well in the refrigerator for up to 2 days; stir before serving if refrigerated.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Keywords: chicken salad, grape chicken salad, chicken walnut salad, easy chicken salad recipe, healthy chicken salad, no cook chicken salad

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