This Chicken Grape Salad is one of my all-time favorite lunches.
It’s sweet, creamy, savory, and full of texture from crunchy celery and juicy grapes.
Whether you’re making it for a quick weekday lunch, picnic, or baby shower, it never disappoints!
Why You’ll Love This Recipe
Sweet and savory combo – The grapes add just the right touch of natural sweetness.
Great for meal prep – Keeps well for several days in the fridge.
Quick and easy – Just mix, chill, and serve.
Versatile – Serve it as a sandwich, lettuce wrap, or on crackers.
Lightened up – Made with light mayo for a fresher feel.
What You’ll Need (Ingredient Highlights)
Cooked chicken – Shredded or chopped; rotisserie works great.
Red grapes – Juicy and sweet; cut in half.
Red onion – Diced small for a punch of flavor.
Celery – Adds fresh crunch.
Mayonnaise – I used light mayo to keep things balanced.
Lemon juice – Brightens the whole salad.
Seasonings – Garlic powder, onion powder, salt, and black pepper.
Pro Tips Before You Start
Use chilled chicken – It helps keep the salad crisp.
Cut everything small – For even texture in every bite.
Taste as you go – Start light on the seasoning and adjust as needed.
Let it chill – A little time in the fridge makes the flavors pop.
How to Make Chicken Grape Salad
Step 1: Mix the Main Ingredients
In a large bowl, combine the cooked chicken, halved grapes, diced red onion, and diced celery.
Step 2: Make the Dressing
In a small bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper.
Step 3: Combine and Chill
Pour the dressing over the chicken mixture and stir until everything is evenly coated.
Taste and adjust seasoning if needed.
Step 4: Serve or Store
Serve immediately or refrigerate in an airtight container for 3–5 days.
What to Serve It With
Croissants or sandwich rolls
Butter lettuce cups
Whole grain crackers
Stuffed in pita pockets
On top of a green salad
Variations / Substitutions
Use Greek yogurt in place of some mayo for a lighter version.
Add chopped pecans or walnuts for crunch.
Swap grapes for chopped apples or dried cranberries.
Use rotisserie chicken for ease.
Storage & Leftovers
Fridge: Store in an airtight container up to 5 days.
Freezer: Not recommended – the texture won’t hold.
Food safety tip: Don’t leave out at room temp for more than 2 hours.
FAQs
Can I use canned chicken?
Yes, just drain well and shred it finely.
Can I make it ahead?
Absolutely! It tastes even better after chilling.
How do I cook the chicken for this?
Boiled, baked, or rotisserie chicken all work. Chop or shred before using.
What if I don’t have red grapes?
Green grapes work too—just choose seedless and sweet ones.
Is it gluten-free?
Yes, as long as all your ingredients are gluten-free.
Can I add nuts?
Yes! Chopped pecans or almonds add amazing crunch.
Final Thoughts
This Chicken Grape Salad is creamy, satisfying, and full of vibrant texture and flavor.
It’s perfect for gatherings, weekly meal prep, or just when you need something fresh and easy.
Trust me, this is one you’ll come back to again and again!
Chicken Grape Salad
Ingredients
- 3 cups cooked chicken chopped
- 1 cup red grapes halved
- 1/2 small red onion diced
- 2 stalks celery diced
- 1/2 cup mayonnaise light or regular
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, mix chicken, grapes, red onion, and celery.
- In a small bowl, whisk together mayo, lemon juice, and seasonings.
- Combine dressing with chicken mixture. Stir to coat.
- Chill before serving. Store leftovers in the fridge for up to 5 days.
- See full steps with tips & photos → https://p4pd.org/chicken-grape-salad/
Notes
- Chicken Options: Rotisserie, poached, grilled, or leftover chicken all work great.
- Dairy-Free Tip: Use a dairy-free mayo alternative if needed.
- Texture Tip: For extra crunch, add ¼ cup chopped pecans or sliced almonds.
- Make Ahead: This salad tastes even better after a few hours in the fridge!
