Chicken Salad with Grapes Recipe

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Chicken Salad Recipes    Grapes    Lunch    Summer   


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Chicken Salad with Grapes is so good – very refreshing and light!  This chicken salad makes a delicious quick lunch or light dinner.  It is also the perfect recipe for any leftover chicken or turkey meat that you might have in your refrigerator.  If you are in a hurry, substitute store-bought cooked chicken in the salad.  This recipe my sound strange with the addition of grapes, but it is so good that this salad will become a favorite with your family.

It is very hard to give exact measurements of the ingredients used in this Chicken Salad with Grapes recipe, as this is one of those recipes that you can add or subtract to you and your family’s tastes.  Be creative!

More of Linda’s wonderful Salad and Salad Dressing Recipes and Poultry Recipes.


Chicken Salad with Grapes Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 to 6 servings


4 cups diced cooked chicken (about 2 pounds)*
Juice and zest of 1 lemon
1 cup pecans, toasted and coarsely chopped**
2 to 3 celery ribs, cut into small pieces
2 to 3 tablespoons finely-chopped onion
3 cups halved seedless red grapes
1/2 to 3/4 cup light or regular mayonnaise
1 tablespoon Dijon-style mustard
Coarse salt and freshly ground black pepper

* Poached, baked, or barbecued until the center of the chicken is no longer pink and reaches a temperature of 165 degrees F. on your meat thermometer.  You could even use leftover turkey.

** You can substitute your favorite nuts.



In a large bowl, place the diced chicken.  Add the lemon juice and lemon zest and toss to combine.  NOTE: This is the secret ingredient in this recipe, as the lemon juice and zest give a refreshing, light taste to the salad.  Do not skip this step.

Add the pecans, celery, onion, grapes, mayonnaise, Dijon mustard, salt, and pepper; toss together all the ingredients until combined.

Cover and place prepared chicken salad in the refrigerator for about 2 hours before serving to allow the flavors to blend properly.

To serve, either serve as a salad or as a mixture for a sandwich.  Makes enough to do both ways.

Makes 4 to 6 servings.

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