Chicken Salad Chick Grape Salad Recipe (Copycat)
User Reviews
5
Chicken Salad Chick Grape Salad Recipe (Copycat)
Description
The salad begins with a smooth mixture of cream cheese, sour cream, granulated sugar, and vanilla extract beaten until creamy. Seedless green and red grapes are washed, dried, and folded into the dressing to coat each grape evenly. The salad is chilled to meld flavors, then topped just before serving with light brown sugar and chopped pecans for added sweetness and crunch.
This grape salad offers a refreshing and creamy texture with the natural firmness of the grapes contrasting with the soft dressing. It works well as a side dish alongside various meals or as a sweet treat. The addition of brown sugar and pecans provides an appealing finishing texture and flavor.
The recipe can be prepared up to a day ahead, keeping the pecans and brown sugar separate until serving to maintain crunch. Substitutions like Greek yogurt for sour cream or alternative nuts like walnuts or almonds can be made depending on preference or dietary needs. Leftovers can be stored in an airtight container for up to three days.
Ingredients
- 8 ounces cream cheese softened to room temperature (I used full-fat)
- 1 cup sour cream I used full-fat, you can also try Greek Yogurt
- ¼-½ cup granulated sugar Start with a little, give it a taste adding more if needed
- 1 tablespoon vanilla extract
- 2 pounds green grapes seedless, washed and dried
- 2 pounds red grape seedless, washed and dried
- 2 tablespoons light brown sugar packed
- ½ cup pecans chopped
Instructions
- In a medium bowl, add 8 ounces cream cheese, 1 cup sour cream, g¼-½ cup granulated sugar, and 1 tablespoon vanilla extract. Beat together with an electric hand mixer (or stand mixer) until smooth.
- Place the grapes 2 pounds green grapes, 2 pounds red grapes in a large mixing bowl, add the cream cheese mixture, and gently stir to combine until all the grapes are covered.
- Cover and refrigerate for 30 minutes to chill.
- Just before serving, transfer to a serving bowl and sprinkle with 2 tablespoons light brown sugarand ½ cup pecans, chopped.
Notes
- Use room-temperature cream cheese for easy blending with other ingredients.
- Chill the salad for at least 30 minutes before serving to meld flavors.
- Keep pecans and brown sugar off until just before serving to maintain crunch.
- Store leftovers in an airtight container for up to 3 days; pecans may soften over time.
- Substitute Greek yogurt for sour cream and alternative nuts like walnuts or almonds if desired.
- Seedless grapes of any variety work well, but ensure grapes are washed and dried thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 264kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 69mg | 3% |
| Potassium | 359mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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