This refreshing Creamy Chicken Salad with Grapes combines tender chunks of roasted chicken with sweet, juicy grapes in a herb-infused creamy dressing. The contrasting textures and flavors create a perfect balance – crisp grapes provide bursts of sweetness against the savory chicken, while fresh herbs add brightness to the creamy dressing. Perfect for lunch, light dinners, or elegant gatherings, this versatile salad can be served on a bed of lettuce, stuffed in a croissant, or scooped onto crackers. Simple to prepare yet sophisticated in flavor, this classic dish delivers satisfying results with minimal effort.

Why You’ll Love This Recipe

Perfect balance of flavors: Sweet, savory, and tangy elements harmonize beautifully
Make-ahead friendly: Flavors improve when prepared in advance
Versatile serving options: Works as a sandwich filling, lettuce cups, or standalone salad
Meal-prep champion: Keeps well for several days in the refrigerator
No cooking required: If using rotisserie or leftover chicken
Crowd-pleaser: Appealing to both adults and children
Elegant yet simple: Sophisticated enough for entertaining but easy enough for weekday meals

Ingredients

For the Chicken Base

Cooked chicken breast – Provides lean protein and the foundation of the salad
Green grapes – Adds sweet juiciness and refreshing texture contrast
Red grapes – Offers color variation and slightly different flavor profile
Celery – Contributes essential crunch and subtle peppery flavor
Green onions – Delivers mild onion flavor without overwhelming the salad
Fresh herbs (parsley, dill, or tarragon) – Brightens the salad with aromatic notes

For the Creamy Dressing

Mayonnaise – Creates the creamy base for the dressing
Greek yogurt – Adds tanginess while reducing the heaviness of mayonnaise
Dijon mustard – Provides subtle sharpness and depth of flavor
Lemon juice – Brightens the dressing with citrus acidity
Honey – Balances the acidity with gentle sweetness
Salt and pepper – Enhances all flavors in the salad
Dried herbs (optional) – Contributes additional flavor complexity

Optional Add-ins

Toasted nuts (walnuts, pecans, or almonds) – Adds crunch and nutty flavor
Dried cranberries – Provides chewy texture and tart-sweet flavor
Diced apple – Offers additional crunch and fresh sweetness
Avocado – Contributes creamy texture and healthy fats

Step-by-Step Instructions

Preparing the Ingredients

Begin by gathering all ingredients and ensuring the chicken is completely cooled if freshly cooked. Working with cooled chicken prevents the mayonnaise-based dressing from breaking down and keeps the grapes crisp.

For the best flavor and texture, start with high-quality chicken. You have several options:

Use a store-bought rotisserie chicken for convenience
Poach boneless, skinless chicken breasts in seasoned water until cooked through
Roast chicken breasts with olive oil, salt, and pepper at 375°F (190°C) for 25-30 minutes
Use leftover cooked chicken from another meal

Whichever method you choose, ensure the chicken is thoroughly cooked to an internal temperature of 165°F (74°C), then cooled completely before preparing the salad.

Dice or shred 3 cups of cooked chicken into bite-sized pieces, depending on your texture preference. Larger diced pieces provide more substance, while shredded chicken absorbs more dressing.

Wash 1 cup each of green and red seedless grapes, then pat dry with paper towels. Halve the grapes if they’re large, or leave whole if they’re small. The halved grapes release more juice into the salad, enhancing the flavor.

Finely dice 2-3 stalks of celery (about ½ cup), including some of the tender inner leaves for additional flavor.

Thinly slice 3-4 green onions (about ¼ cup), using both the white and light green parts for balanced onion flavor.

Finely chop 2-3 tablespoons of fresh herbs – parsley, dill, and tarragon work particularly well with this salad. Using a combination of herbs creates more complex flavor profiles.

If including nuts, toast them lightly in a dry skillet over medium heat until fragrant, about 3-5 minutes, shaking the pan occasionally to prevent burning. Allow to cool completely before chopping and adding to the salad.

Making the Dressing

In a small bowl, combine ½ cup mayonnaise, ¼ cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.

Whisk the ingredients together until completely smooth and well combined. The honey helps emulsify the dressing while balancing the acidity of the lemon juice and tanginess of the yogurt.

Taste the dressing and adjust seasonings as needed – add more lemon juice for brightness, honey for sweetness, or mustard for sharpness. Remember that the dressing will be distributed throughout the salad, so it should be slightly more flavorful than you might think necessary.

For best results, make the dressing first and let it rest while preparing the other ingredients, allowing the flavors to meld together.

Assembling the Salad

In a large mixing bowl, combine the diced chicken, halved grapes, diced celery, sliced green onions, and chopped fresh herbs.

Pour the prepared dressing over the chicken mixture, starting with about three-quarters of the dressing. Gently fold the ingredients together using a rubber spatula until everything is evenly coated. Add more dressing if needed, keeping in mind that the salad will absorb some dressing as it chills.

If including optional add-ins like toasted nuts or dried cranberries, fold them in last to maintain their texture.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving, which allows the flavors to develop and meld together. For best results, chill for 2-4 hours.

Just before serving, taste and adjust seasonings if necessary. Sometimes a pinch of salt or a squeeze of fresh lemon juice can brighten the flavors after chilling.

Serving Suggestions

This versatile chicken salad can be served in multiple ways:

On a bed of crisp lettuce leaves for a light lunch
Stuffed into a croissant or between slices of toasted bread for a satisfying sandwich
Scooped into butter lettuce cups for an elegant appetizer
Paired with crackers or crostini for a party snack
Stuffed into halved avocados for a low-carb option
Served alongside fresh fruit and cheese for a picnic spread

Garnish with additional fresh herbs, a sprinkle of paprika for color, or a few grape halves for visual appeal.

For a complete meal, serve with:

Fresh seasonal fruit
Crusty bread or artisanal crackers
Light soup such as gazpacho in summer or butternut squash in winter
Chilled white wine or sparkling water with lemon

Pro Tips

For the juiciest chicken, let freshly cooked chicken rest for 10 minutes before cutting
Cut all ingredients to approximately the same size for the best eating experience
Use a mix of mayonnaise and Greek yogurt for a lighter dressing that still remains creamy
Add a pinch of celery seed to the dressing for enhanced flavor
Chill the serving plates for 15 minutes before plating the salad
For sandwiches, line the bread with lettuce to prevent sogginess
Reserve a few whole grapes and herb sprigs for garnishing
For maximum flavor, prepare the salad a day ahead, but add nuts just before serving
Pat the chicken dry before mixing if it seems too moist from poaching or roasting
Use kitchen shears to easily cut grapes in half, especially when making large batches

Variations and Creative Ideas

Flavor Variations

Curry Chicken Salad with Grapes: Add 1-2 teaspoons of curry powder to the dressing, along with a tablespoon of mango chutney for a fragrant, Indian-inspired version.

Mediterranean Chicken Salad: Replace some of the mayo with extra Greek yogurt, add crumbled feta cheese, chopped cucumber, and replace the grapes with halved cherry tomatoes.

Honey-Mustard Chicken Salad: Increase the honey and Dijon mustard in the dressing, add a handful of pretzel pieces just before serving for a sweet and savory crunch.

Asian-Inspired Chicken Salad: Use a dressing with mayo, rice vinegar, and a touch of sesame oil, then add mandarin orange segments instead of grapes and top with sliced almonds and crispy wonton strips.

Dietary Adaptations

Dairy-Free Version: Replace the Greek yogurt with additional mayonnaise or dairy-free yogurt alternative. Ensure the mayonnaise used is also dairy-free.

Paleo-Friendly: Use paleo-approved mayonnaise, omit the yogurt, and use a touch of honey for sweetness. Focus on the nuts and fruit for additional texture.

Low-Carb Option: Serve in lettuce cups instead of bread, and potentially reduce the amount of grapes while increasing celery for crunch with fewer carbs.

Mayo-Free Alternative: Use mashed avocado mixed with Greek yogurt as the creamy base for the dressing instead of mayonnaise.

Presentation Variations

Chicken Salad Stuffed Tomatoes: Hollow out large beefsteak tomatoes and fill with the chicken salad for an impressive appetizer or light lunch.

Layered Chicken Salad Jars: Create portable meals by layering lettuce, chicken salad, and additional toppings in mason jars – perfect for picnics or meal prep.

Chicken Salad Tea Sandwiches: Spread between thinly sliced bread, remove crusts, and cut into triangles or fingers for elegant afternoon tea service.

Chicken Salad Lettuce Boats: Use sturdy romaine lettuce hearts as “boats” to hold the chicken salad for a fresh, low-carb presentation.

Storage and Make-Ahead Advice

Refrigerator Storage: Store the chicken salad in an airtight container in the refrigerator for up to 3-4 days. The flavor often improves after the first day as the ingredients meld together.

Do Not Freeze: Mayo-based salads do not freeze well as they tend to separate and become watery when thawed.

Make-Ahead Strategies:

Prepare all components separately up to 2 days ahead: cook and dice chicken, wash and halve grapes, chop vegetables, and make the dressing.
Store each component separately in the refrigerator, then assemble the salad up to 4 hours before serving.
For maximum freshness when making ahead, add celery and nuts just before serving to maintain their crunch.

Refreshing Leftover Chicken Salad: If the salad seems dry after refrigeration, add a small amount of mayonnaise or Greek yogurt and a squeeze of lemon juice to refresh it. Taste and adjust seasonings as needed.

Travel Tips: When taking to a picnic or potluck, transport in an insulated cooler with ice packs. For best food safety, don’t leave the salad at room temperature for more than 2 hours (1 hour in hot weather above 90°F/32°C).

Kid-Friendly Involvement

This recipe offers several opportunities for children to help in the kitchen:

Washing Grapes: Young children can help wash the grapes in a colander and pat them dry with towels.

Tearing Lettuce: Kids can tear lettuce leaves into bite-sized pieces for serving the salad.

Mixing the Dressing: Older children can measure and whisk the dressing ingredients together.

Assembly Line: Create a family assembly line where children can help layer ingredients for sandwiches or stuff lettuce cups.

Creative Serving: Let kids create their own serving style – whether as a sandwich, wrapped in a tortilla, or scooped onto crackers.

Taste Testing: Involve children in tasting and adjusting seasonings (with guidance), helping them develop their palate.

Garnishing: Children often enjoy the artistic aspect of garnishing the finished salad with herb sprigs or arranging grapes in patterns.

Frequently Asked Questions

Can I use canned chicken for this recipe? While fresh or rotisserie chicken provides the best flavor and texture, canned chicken can work in a pinch. Drain very well and flake with a fork before using.

Why is my chicken salad watery? This typically happens when the chicken is still warm when mixed with the dressing, causing the mayonnaise to break down, or when the grapes release too much juice. Ensure all ingredients are well-chilled and pat the chicken dry before mixing.

How long can chicken salad sit out at a party? For food safety, don’t leave chicken salad at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F (32°C).

Can I use dried herbs instead of fresh? Yes, but use about one-third the amount called for fresh herbs since dried herbs are more concentrated. For best results, mix dried herbs into the dressing rather than adding them directly to the salad.

What can I substitute for mayonnaise? Greek yogurt, mashed avocado, hummus, or a vegan mayonnaise alternative all work well, though each will create a different flavor profile.