Recipe

Chicken Salad With Grapes

Creamy, crunchy, sweet-savory chicken salad with grapes, toasted pecans, and a lemon-Dijon kick.

By Matt Campbell

•

4.8

A bowl of creamy chicken salad with halved red grapes, chopped celery, and toasted pecans on a bright kitchen counter, with a spoon resting on the rim

Chicken salad with grapes is one of those throwback lunches that still hits. You get tender chicken, juicy pops of grape sweetness, a little crunch from celery and toasted pecans, and a creamy dressing that actually has flavor.

This version leans bright and savory with lemon and Dijon, plus just enough mayo to keep it classic. It is a fridge-friendly meal prep move that turns into sandwiches, wraps, salad bowls, and the occasional straight-from-the-container bite while you are just checking the seasoning.

Ingredients for chicken salad laid out on a clean kitchen counter including shredded chicken, red grapes, celery, pecans, mayonnaise, Greek yogurt, lemon, Dijon mustard, salt, and black pepper

Why It Works

Balanced flavor: Grapes bring sweetness, lemon and Dijon bring zip, and chicken keeps it hearty.
Great texture: Celery for crunch, toasted pecans for crisp edges and nuttiness, and tender chicken for the cozy base.
Meal-prep friendly: Holds well in the fridge and tastes even better after a short chill.
Flexible: Works with rotisserie chicken, leftover roast chicken, or quickly poached chicken breasts.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for 3 to 4 days. Give it a stir before serving since the dressing can loosen a bit as the grapes release juice.

Keep it crisp: If you want maximum crunch, store the toasted pecans separately and sprinkle them on right before eating.

Food safety note: For safety, refrigerate promptly and do not leave chicken salad out at room temperature for more than 2 hours, or 1 hour if it is very warm out (common USDA-style guidance).

Freezing: Not recommended. Mayo and yogurt-based dressings tend to separate and get watery after thawing, and the grapes go soft.

Common Questions

Can I make chicken salad with grapes the night before?

Yes, and it is honestly better after a few hours. The flavors settle in and the dressing clings to the chicken. If you are picky about crunch, add the pecans right before serving. If you are doubling the recipe, same idea: mix it all, then save grapes and nuts to fold in closer to serving for the best texture.

What kind of grapes work best?

Red seedless grapes are my favorite here because they are sweet and sturdy. Green grapes work too and taste a little brighter and more tart. Either way, slice them in half so every bite gets a pop.

How do I keep chicken salad from getting watery?

Pat the grapes dry after washing, and use chicken that is not dripping wet. If you are using freshly cooked chicken, let it cool and dry a bit before mixing. Also, do not skip chilling. Cold dressing thickens up.

Can I make it without mayonnaise?

Yes. Swap the mayo for more Greek yogurt, or use mashed avocado for a different vibe. Just know avocado will brown slightly after a day, even with lemon.

What is the best chicken to use?

Rotisserie chicken is the weeknight shortcut. Leftover roasted chicken is great too. If you are cooking from scratch, poach or bake breasts, then shred or dice once cooled.

How should I cut everything?

For the most even bites: dice chicken into about 1/2-inch pieces (or do a loose shred), slice celery thin, and halve grapes. Chop the pecans into small, bite-friendly bits so they do not take over.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and sharp knife
Large mixing bowl
Small bowl for dressing (optional, but neat)
Measuring cups and spoons
Skillet for toasting pecans (optional)

I love recipes that feel like they belong at a picnic table and in your Tuesday lunch rotation. Chicken salad with grapes is that for me. It is nostalgic, sure, but it can also taste sharp and modern if you give it acid and enough salt to wake it up. I started making this when I wanted something that felt like real food but did not require cooking a whole new dinner just to have lunch tomorrow. The grapes are non-negotiable. They make you pause mid-bite like, okay wow, that works.

Chicken Salad With Grapes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 6

Ingredients

3 cups cooked chicken, shredded or diced (about 1 to 1 1/2 pounds, depending on how tightly packed your cups are)
1 1/2 cups red seedless grapes, halved
3/4 cup celery, thinly sliced (about 2 stalks)
1/2 cup toasted pecans, chopped (or walnuts)
1/3 cup mayonnaise
1/3 cup plain Greek yogurt (or more mayo if you prefer)
1 1/2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice (plus zest if you want extra brightness)
1 tablespoon finely chopped fresh dill or parsley (optional but highly recommended)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 small garlic clove, grated on a microplane (optional, for savory depth)

Optional add-ins: 2 sliced scallions, 2 tablespoons chopped red onion, pinch of smoked paprika, or 1 to 2 teaspoons honey if your grapes are not very sweet.

Easy swaps: Dairy-free: use all mayo, or use dairy-free Greek-style yogurt, or use vegan mayo. Nut-free: skip nuts or use toasted sunflower seeds or pepitas. Lighter: use all Greek yogurt for a tangier, less rich salad.

Close-up of a cutting board with sliced celery, halved red grapes, and chopped toasted pecans prepped for chicken salad

Instructions

Toast the nuts (optional, but worth it). Warm a dry skillet over medium heat. Add pecans and toast for 3 to 5 minutes, stirring often, until fragrant. Cool, then chop.
Make the dressing. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, dill (if using), salt, pepper, and grated garlic (if using). Taste it. You want it a little punchy because it will mellow once it hits the chicken.
Prep for great bites. Dice the chicken into about 1/2-inch pieces (or loosely shred). Slice celery thin and halve the grapes. This keeps the salad scoopable and consistent.
Add the mix-ins. Stir in the chicken, halved grapes, celery, and chopped pecans. Fold until everything is evenly coated. If it looks dry, add 1 to 2 tablespoons more mayo or yogurt.
Adjust and chill. Taste again and add more salt, pepper, or lemon if needed. Chill for at least 20 minutes if you have the time. It thickens and tastes more together.
Serve. Pile onto croissants, sandwich bread, wraps, or lettuce cups. My favorite is toasted sourdough with crunchy lettuce.