Chicken Salad with Grapes Recipe

Chicken Salad with Herbs, Almonds and Grapes on lettuce on white plate.

5 from 4 votes

Chicken Salad with Grapes, Almonds, and Herbs was a favorite of my personal chef clients. The combination of textures and flavors with tender chicken, sweet juicy grapes, fresh herbs, and crunchy almonds makes it anything but ordinary. It's perfect for leisurely lunches, casual gatherings, or a light dinner.

Prep Time45

Total Time45

Course: Main Course / Dinner Salads

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

4 boneless skinless chicken breast halves (2 pounds) roasted and diced (4-5 cups)
2 stalks celery diced (1 cup)
1/2 cup diced red onion
12 ounces red seedless grapes halved (2 heaping cups)
1/2 cup sliced almonds toasted if desired plus more for garnish
1 cup mayonnaise
1/2 cup sour cream or whole milk Greek yogurt
3 tablespoons Dijon mustard
2 tablespoons honey
1-2 tablespoons apple cider vinegar to taste
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives plus more for garnish
1 teaspoon dried tarragon or 1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper to taste

Instructions

Combine the chicken, celery, red onion, halved grapes, and almonds in a large mixing bowl. Gently toss everything together.
Combine the mayonnaise and next seven ingredients (mayonnaise through tarragon) together in another bowl. Season to taste with salt and black pepper.
Pour the dressing over the chicken combination and stir to combine.
Transfer to a serving bowl. Garnish with additional sliced almonds and chopped fresh chives.

Notes

SUBSTITUTIONS:

Thick Greek yogurt can be used in place of sour cream.
Substitute other nuts such as pecans, walnuts, macadamia nuts, or hazelnuts.

TIP:

When using dried herbs, such as the tarragon in this chicken salad recipe, rub them between your hands to wake up the flavor. The warmth from your hands and the friction will release their natural oils.

MAKE AHEAD:

For the best results and flavor, serve within one to two days of making the chicken salad with the dressing on.
Leave the almonds out and add just before serving. Ensure the grapes are very fresh.
Leftovers are fine for up to five days in the refrigerator.

Nutrition