Chicken Salad with Grapes and Walnuts
This easy Chicken Salad with Grapes and Walnuts combines shredded chicken, crisp celery, sweet grapes, and crunchy walnuts in a creamy dressing. It’s nutritious, quick to make, and adaptable with ingredients like Greek yogurt for a lighter version. Enjoy it on bread, lettuce wraps, or salad greens for a satisfying and versatile meal.
Equipment
- 1 Large Mixing Bowl – for combining all ingredients
- 1 Measuring Cup (2–4 cup) – for dressings and mix-ins
- 1 Sharp Chef’s Knife – for dicing vegetables and grapes
- 1 Cutting Board – for prepping produce and chicken
- 1 Airtight Container – for storage and meal prep
Ingredients
- 2 cups cooked chicken shredded (rotisserie or any pre-cooked option works well)
- ⅔ cup mayonnaise sour cream, or plain Greek yogurt (choose your preference)
- 2 tablespoons fresh parsley finely chopped
- ¼ cup red onion finely diced
- ½ cup red grapes sliced in halves or quarters, depending on size
- ½ cup celery chopped into small pieces
- ¼ cup walnuts coarsely chopped
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon black pepper freshly ground (plus more if desired)
Instructions
- Create the Creamy Base: In a large mixing bowl, whisk together the mayonnaise (or your preferred creamy base), kosher salt, black pepper, and chopped parsley. This forms a flavorful, herb-infused dressing that ties the salad together.
- Add Fresh, Crunchy Components: To the bowl, add your chopped celery, diced red onion, and quartered grapes. These ingredients bring a nice balance of sweetness, sharpness, and crunch to the salad.
- Mix in Protein and Texture: Gently fold in the shredded chicken and chopped walnuts. Stir thoroughly until everything is evenly coated with the dressing and well combined. Be sure not to overmix, which can break down the grapes and crush the walnuts.
- Taste and Adjust Seasoning: Taste your chicken salad and adjust the seasoning as needed. If your chicken was heavily seasoned, you might want less salt. If it was plain (like poached chicken), a bit more salt or a squeeze of lemon can brighten it up.
- Serve or Store: Serve immediately on sandwich bread, croissants, or tucked into lettuce wraps for a low-carb option. Alternatively, spoon it onto a bed of greens for a satisfying salad bowl. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Customize the Creaminess: Feel free to swap mayo with sour cream or Greek yogurt for a lighter, tangier version. You can even combine them for a balanced flavor and texture.
- Nut Alternatives: Not a fan of walnuts? Pecans or slivered almonds make excellent substitutes. For a nut-free version, sunflower seeds provide a similar crunch.
- Fruity Variations: While red grapes offer sweetness and juiciness, you can also try diced apples, dried cranberries, or chopped dried apricots for a fun twist.
- Meal Prep Friendly: This salad stores well in the fridge for 2–3 days. Make it ahead for quick lunches or weeknight dinners.
- Seasonal Tip: In warmer months, try serving it chilled in lettuce cups with cucumber slices. In cooler months, sandwich it between warm toasted bread or serve with a bowl of soup.
