Chicken Salad with Grapes
This creamy and comforting chicken salad with grapes blends tender chicken, sweet fruit, toasted almonds, and fresh herbs in every bite. It’s the perfect recipe for lunch, picnics, or a nostalgic meal made with love.
Equipment
- Mixing Bowl
- Skillet or Pan
- Pot for Poaching
Ingredients
Salad Ingredients
- 2 lb boneless skinless chicken breasts
- 0.5 cup sliced raw almonds toasted
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 cup red grapes quartered
- 2 celery ribs diced
- 3 green onions sliced
- 2 tbsp parsley finely chopped
- 1 tbsp tarragon finely chopped
- 3 tbsp lemon juice from 1 lemon
- kosher salt and freshly ground black pepper to taste
Instructions
- Poach the chicken: Add chicken breasts to a wide pot, cover with salted cold water, and bring to a gentle simmer. Cook slowly until internal temp reaches 160°F. Let cool and chill.
- Toast almonds in a dry skillet over medium heat, stirring often, until golden and fragrant. Let cool completely.
- Dice the chilled chicken into bite-sized pieces for even flavor distribution.
- Prepare remaining ingredients: quarter grapes, dice celery, slice green onions, and chop parsley and tarragon.
- In a large bowl, combine chicken, grapes, celery, green onions, parsley, tarragon, almonds, mayonnaise, Dijon mustard, and lemon juice.
- Gently stir to coat all ingredients evenly. Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
For a lighter twist, substitute half of the mayonnaise with Greek yogurt. Serve chilled over greens, on toast, or in lettuce cups for variety. This recipe gets better as it sits—perfect for meal prep!
Nutrition
Calories: 430kcalCarbohydrates: 8gProtein: 33gFat: 30gSaturated Fat: 4gCholesterol: 95mgSodium: 410mgPotassium: 520mgFiber: 1gSugar: 4gVitamin A: 260IUVitamin C: 6mgCalcium: 60mgIron: 1.3mg
Tried this recipe?Let us know how it was!