Chicken Salad with Grapes and Walnuts

Chicken salad with grapes and walnuts is a classic recipe for a hot summer day. Grapes are in season and supermarket rotisserie chicken is always available. Let’s make an easy, savory chicken salad.

Chicken Salad Recipe With Grapes

Chicken salad is a quick meal to make for home or a potluck or picnic. I believe everyone will enjoy this flavorful recipe. Mary Jo and I have been eating it regularly and it always satisfies. And leftovers are as good if not better the next day. 

Ingredients Needed To Make This Easy Chicken Salad Recipe

Here are the simple ingredients needed to make this delicious salad. 

Chicken  I always make this recipe with store-bought rotisserie chicken. It is so easy and affordable. The recipe calls for 1 1/4 to 1 1/2 pounds of chicken. That pretty much worked out to 2 chicken breasts and a leg and a thigh from the rotisserie chicken. You will have a little leftover chicken and a carcass to make some wonderful broth.

Grapes  You can use either green or red seedless grapes. I prefer green because that is what I normally buy for munching. Using red grapes will give your salad a nice color accent. Just use what you prefer.

Walnuts  This is what gives the salad a nice bit of crunch. And, the earthy, nutty flavor compliments the mayonnaise and the grapes. Toasting the walnuts will bring out the flavor best. Just place them on a baking sheet and put them into a 350 F degree oven for 8 to 10 minutes. You may substitute pecans for the walnuts.

Celery  Raw celery provides extra crunch and delicate vegetable flavoring. 3 or 4 stalks are all you need.

Red Onion  The onion adds a bit of tang to the salad.  About 1/4 cup of chopped red onion is what is needed. If you use a stronger-flavored yellow onion, I would only use about 2 tablespoons.

White Wine Vinegar  The vinegar really sparks up the flavors of the salad. 3 tablespoons is what the recipe calls for. If the salad seems a little flat, you may want to add just a bit more. Apple cider vinegar could also be used but I would cut back the quantity to 2 tablespoons at first. It is a bit stronger flavored than wine vinegar.

Tarragon  Believe it or not, tarragon is the key to the flavor of the salad. I have used fresh tarragon or dried and both work equally well. There is no substitute for this great flavor enhancer.

Mayonnaise  This is the all-purpose binding ingredient that provides a creamy dressing for the salad. If you are calorie-conscious, substitute plain Greek yogurt.

Salt and Black Pepper  Just a little of each is needed.

Use A Large Bowl To Combine The Tasty Ingredients

To put this classic chicken salad recipe together, start by prepping the celery and onion. Place them into a mixing bowl. Give the walnuts a chop. You will want to get a bit of crunchy walnuts in every bite.

For the chicken, you can either chop it or shred it. I like the smaller chopped pieces about 1/2 inch square. 

Chop fresh tarragon leaves or if using dried tarragon, crush it slightly in your palm before adding to the bowl.

Mix everything together in a large mixing bowl. Give the chicken mixture a taste. You should be able to taste the distinct flavor of the tarragon. Add a little more if you can’t.

For best results, cover the bowl with plastic wrap or aluminum foil and refrigerate for an hour. This will let the flavors build.

Variety Of Ways To Serve This Delicious Chicken Salad

This homemade chicken salad is great by itself, but there are other tasty ways to serve it.

     Make lettuce wraps for an easy lunch. Served on a bed of lettuce it’s a delicious meal.

     Make chicken salad sandwiches. Use a buttery roll or croissant for added goodness. This grape chicken salad sandwich may become one of your new favorites!

     Serve the salad as a spread on toasted bread as a starter dish. 

Keep Food Safety In Mind When Serving Chicken Salad

Since this creamy chicken salad contains mayonnaise, you have to be aware of the temperature of the food. Especially if you are serving it outdoors for a picnic.

At room temperature, the salad should be refrigerated after 2 hours. That is the absolute maximum for it to be unrefrigerated.

In a warm room or outdoors, the most it should be left unrefrigerated is 1 hour or even less if it is quite warm.

If leftover salad is kept refrigerated in an airtight container, it should last for 3 or 4 days. I’m pretty sure it will be gone before then!

Frequently Asked Questions

I hope that you will try this easy Chicken Salad Recipe with Grapes and Walnuts. Let me know how you like it in the comments.

Here are some more tasty chicken recipes to try:

Simple Chicken Brine For Grilling Breasts or Thighs

Creamy Chicken Pasta with Mushrooms

Chicken Fettuccini Alfredo

Creamy White Chicken Chili