Chicken Salad with Grapes Recipe
User Reviews
5
Chicken Salad with Grapes Recipe
Description
The Chicken Salad with Grapes Recipe melds tender cooked chicken with sweet red grapes and crisp celery. An optional addition of diced red apples offers contrasting sweetness and texture. A trio of nuts—pecans, walnuts, and almonds—introduce a rich, crunchy element to the mix. The dressing consists of mayonnaise combined with fresh lemon juice, parsley, salt, and freshly ground black pepper, providing a creamy tanginess that holds the ingredients together.
The salad is best prepared at least an hour ahead to chill and allow the flavors to mingle. Serving suggestions include using it as a filling for sandwiches or croissants or spooning it over mixed lettuce greens for a lighter option. The varied textures from nuts and fruit complement the smooth chicken and creamy dressing.
Proper storage in an airtight container in the refrigerator is important because it's a mayonnaise-based salad. It should be eaten within 3 to 5 days. When serving in warm conditions, keep the salad chilled, possibly by placing its bowl inside an ice-filled larger bowl to maintain freshness. The recipe can be customized by substituting nut types or using leftover roast turkey instead of chicken, and swapping in green grapes or tart apples if preferred.
Preparing the salad with cold chicken is important to maintain the dressing's creamy texture and prevent it from running.
Ingredients
- 4 cups chicken cooked and diced
- 1 cup red grapes cut in half or quartered, seedless
- 1 cup red apple diced, optional
- 2 celery about 1 cup, chopped, ribs
- 1 cup pecans chopped or sliced
- 1 cup walnuts
- 1 cup almonds
- 1 cup mayonnaise
- 1 lemon about 2 tablespoons, juiced
- 1 Tablespoon parsley chopped, fresh
- 1 teaspoon kosher salt
- black pepper freshly ground, to taste
Serving
- bread
- croissants
- lettuce
Instructions
- In a small bowl combine mayonnaise, lemon juice, parsley, salt and pepper; stir to combine. Set aside.
- In a large bowl add chopped and cooked chicken, chopped grapes, apples celery and nuts. Stir to combine ingredients.
- Pour dressing over the top of chicken mixture and stir until mixed. Cover and refrigerate at least one hour before serving.
- Serve on bread or croissants with lettuce, or whatever you prefer
- Store leftovers in airtight container in refrigerator
Notes
- Homemade chicken salad keeps well for 3 to 5 days refrigerated in an airtight container.
- Make the salad a day ahead for best flavor and to serve it cold.
- Do not leave the salad out at room temperature for more than two hours, shorten the time in warmer conditions.
- If serving in warm weather, place the salad bowl inside a larger bowl filled halfway with ice to keep it chilled.
- Use red grapes for sweetness and color; green grapes or a mix also work.
- You can substitute any mix of pecans, walnuts, or almonds according to preference.
- Cold chicken is best when mixing to avoid a runny dressing; leftover roast turkey can be used as an alternative.
- Serve on whole-grain toasted bread, croissants, or over a mixed lettuce bed with additional veggies if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 58g | 89% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 17mg | 6% |
| Sodium | 651mg | 27% |
| Potassium | 347mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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