Classic Chicken Salad with Grapes is filled with tender chicken, hard-boiled eggs, red grapes, sweet relish, crunchy celery and onion. You'll love this salad!
Are you a curry fan? Another one of my favorite lunch salads is this Curry Egg Salad recipe.
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WHY I LOVE THIS RECIPE
- This traditional chicken salad is one of my favorite recipes to have in the fridge for a quick afternoon snack with crackers or to serve over a bed of lettuce.
- It satisfies my sweet and savory cravings all in one swoop.
- When it comes to serving for an event it's super impressive and the perfect additional to any Sunday brunch.
- This classic chicken salad recipe is a great make ahead recipe for any special occasion.
- When the basic ingredients come together for chicken salad it is a delight!
SIMPLE INGREDIENTS
- Cooked chicken breast - This is a great way to use leftover chicken. Cooked rotisserie chicken is also a good option. See the best way to cook chicken breast below.
- Diced celery - The celery gives the salad a nice fresh crunch.
- Hard-boiled eggs chopped - Find directions for cooking hard boiled eggs here.
- Diced onion - Use your favorite onion. Green onions, white onion or red onion will all work in this quick and easy recipe.
- Sweet relish
- Red or green grapes - Cut the grapes in half or even quarters depending up on their size. I love the sweet note that the grapes bring to the salad.
- Yellow mustard - Dijon mustard can add a more complex mustard flavor to the recipe.
- Mayonnaise - Yes, you can substitute Miracle Whip for the mayonnaise, but I prefer to use real mayonnaise.
- Fresh parsley for garnish is optional.
HOW TO MAKE MY FAVORITE CHICKEN SALAD RECIPE
STEP 1: In a large mixing bowl, add cooked diced chicken, celery, sweet relish, diced onion, hard-boiled eggs, grapes, mustard and mayonnaise.
STEP 2: Mix until well combined.
STEP 3: Refrigerate for 1 hour before serving.
WHAT IS THE BEST METHOD FOR COOKING CHICKEN BREAST
There are two methods I use when cooking chicken for this salad.
Poached
When poaching chicken, the key is to add flavor to the water and to cook at a very low simmer. You could use straight water to cook the chicken, but I suggest infusing the chicken with flavor during the cooking process.
Add chicken broth, onion, fresh herbs like a bay leaf, and thyme to add depth to the chicken. A little bit of fresh lemon juice is excellent too.
Use enough broth to just cover the chicken and bring to a boil. Immediately reduce the heat to just above a simmer. Chicken is done when the internal temperature is 165 degrees. It should take 10 - 12 minutes.
Oven Baked
Pound your chicken so that each breast is approximately the same thickness.
Season with kosher salt and black pepper or your favorite spice blend.
Bake at 400 degrees for 18 minutes. Check to ensure that the chicken is at 165 degrees before removing from oven.
VARIATIONS TO CLASSIC CHICKEN SALAD
- Swap the grapes with cranberries or pineapple.
- Add chopped pecans, almonds or walnuts.
- Lighten up the salad by swapping out ½ of the mayo for plain Greek yogurt. You can also use light mayonnaise to reduce some calories.
WAYS TO SERVE THE BEST CHICKEN CHICKEN SALAD
Croissants - Chicken salad gets all dressed up when served on croissants for any type of gathering.
Make a sandwich on bread-This chicken salad sandwich recipe is perfect on bread.
Crackers - I love to snack on chicken salad with Club Multi-Grain crackers.
Bed of lettuce - If you follow a Keto diet, this is a perfect option. Sometimes I'll make lettuce wraps with the salad.
Cucumbers- Another great option to keep lunch or dinner low-carb and healthy.
TIPS
- Want to lighten this recipe up? Substitute half the mayonnaise for a quarter cup of fresh avocado to add some "good fat" or with ¼ cup Greek yogurt.
- Feel free to add a little more of any of the ingredients that appeal to you.
- Lower the cholesterol in this dish by leaving out the egg yolks. Add two additional egg whites if you choose.
WANT TO STORE THIS RECIPE FOR LATER? HERE'S HOW...
FRIDGE: Place any leftover salad in an airtight container for up to 3-5 days. Be sure to give the salad a good toss before serving.
FAQ About Chicken Salad
It all depends on the amount of mayonnaise used, because mayonnaise is generally high in calories and saturated fat.
But don't worry, this salad only uses ½ cup, which is just over 1 tablespoon per serving.Per the food and drug administration you can keep chicken salad in the fridge from 3 - 5 days in the refrigerator. Be sure to store at 40 degrees or lower.
Chicken salad should be thrown out if it sits at room temperature for longer than 2 hours.
If chicken salad has mayonnaise it will not freeze well. The mayonnaise will break down and become greasy.
MORE MEMORABLE DELICIOUS SALADS
TIPS
- Want to lighten this recipe up? Substitute half the mayonnaise for a quarter cup of fresh avocado to add some "good fat" or with ¼ cup Greek yogurt.
- Feel free to add a little more of any of the ingredients that appeal to you.
- Lower the cholesterol in this dish by leaving out the egg yolks. Add two additional egg whites if you choose.
- Store leftover chicken salad in an airtight container for up to 5 days.
