Chicken Salad Recipe with Grapes and Almonds

This chicken salad is deliciously creamy, dotted with sweet red grapes, crunchy celery, and crisp almond slices. Serve over greens or tuck it into a sandwich.

Chicken salad used to feel like a guilty pleasure, but this version proves it doesn’t have to be. I make it with lean chicken breasts, a creamy mayo base, and a mix of fruit, veggies, and nuts so every bite has great flavor and texture without feeling heavy. It’s one of those recipes I keep coming back to because it’s simple, satisfying, and always hits the spot.

I love serving it over crunchy salad greens, but it’s just as good tucked into a sandwich. What really makes this chicken salad shine is the balance: it’s creamy and comforting, with sweet pops of red grapes, crunchy toasted almonds, and lots of crisp celery. A little sprinkle of fresh dill at the end brightens everything up and makes the whole bowl feel extra fresh.

Also, try my cranberry chicken salad, which is similar to this recipe, but made with sweet, dried cranberries.

What to serve with chicken salad

• On top of crunchy salad greens in a bowl
• In a lettuce wrap
• Stuffed in endive boats (pretty as an appetizer!)
• In a sandwich
• Or in a croissant
• Stuffed into pita pockets
• Piled on top of crackers

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Chicken Salad Recipe with Grapes and Almonds

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

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This chicken salad is deliciously creamy, dotted with sweet red grapes, crunchy celery, and crisp almond slices. Serve on top of greens or tuck it into a sandwich.

8

Ingredients

• ▢ 2 lb chicken breasts (see notes)
• ▢ 1 cup mayonnaise (preferably sugar-free or homemade)
• ▢ 1 cup red grapes (quartered)
• ▢ ¾ cup sliced almonds (toasted)
• ▢ 4 green onions (sliced)
• ▢ 3 stalks celery (chopped)
• ▢ 1 tablespoon fresh dill (optional)
• ▢ 1 teaspoon dijon mustard
• ▢ ½ teaspoon EACH: salt and pepper

Instructions 

• Place the chicken in a large pot and cover with an inch of water. Bring the pot to a boil then reduce the heat, cover the pot, and simmer for 20 minutes. Remove the chicken from the pot and, once cool, dice it into small pieces.
  2 lb chicken breasts
• Add the diced chicken and all the remaining ingredients to a large bowl and mix well. Season with additional salt, as needed.
  1 cup mayonnaise, 1 cup red grapes, ¾ cup sliced almonds, 4 green onions, 3 stalks celery, 1 tablespoon fresh dill, 1 teaspoon dijon mustard, ½ teaspoon EACH: salt and pepper

Notes

Rotisserie or leftover chicken works great in this recipe. You’ll need about 4 ½ cups of cooked, diced or shredded chicken.

The little bit of dill really brightens up this salad. If you’re not a fan, you can omit it.

Nutrition

Serving: 1 cup, Calories: 339kcal (17%), Carbohydrates: 11g (4%), Protein: 29g (58%), Fat: 20g (31%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 77mg (26%), Sodium: 495mg (22%), Potassium: 642mg (18%), Fiber: 3g (13%), Sugar: 5g (6%), Vitamin A: 137IU (3%), Vitamin C: 3mg (4%), Calcium: 73mg (7%), Iron: 1mg (6%)

© Author Kristen Stevens

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