If you’re looking for a fresh and vibrant way to enjoy a classic comfort food, this Chicken Salad with Grapes and Walnuts Recipe is an absolute winner. Imagine tender chicken breast mingling with the juicy sweetness of grapes and the satisfying crunch of walnuts, all brought together by a creamy, tangy dressing. It’s not just a salad; it’s an experience that balances flavors and textures beautifully, making it perfect for a quick lunch, a picnic treat, or a light dinner that feels special without any fuss.

Chicken Salad with Grapes and Walnuts Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Salad with Grapes and Walnuts Recipe lies in its simplicity. Each ingredient plays a starring role, contributing freshness, creaminess, crunch, or a burst of sweetness that makes every bite exciting.

1 1/2 pounds chicken breast: Cooked and diced or shredded for the hearty protein base.
1 small red onion: Finely diced to add a subtle sharpness and vibrant color.
2 stalks celery: Chopped for a crisp texture that balances the softness.
1 cup grapes: Halved to bring juicy, natural sweetness to the mix.
3/4 cup walnuts: Chopped for a delightful crunch and nutty flavor.
1/2 cup mayonnaise: Creates a creamy dressing with a rich mouthfeel.
1/2 cup plain yogurt: Adds tang and lightness to the dressing, making it less heavy.
3 sprigs thyme: Chopped to infuse a fresh herbaceous note.
1/2 teaspoon salt: Enhances all the flavors beautifully.
1/4 teaspoon pepper: Adds just the right amount of warmth and spice.

How to Make Chicken Salad with Grapes and Walnuts Recipe

Step 1: Prepare the Chicken

Start by choosing your preferred cooking method for the chicken breast—baked, air fried, sous vide, or simply grab a rotisserie chicken from your favorite store for a time-saving shortcut. Once cooked, cut the chicken into bite-sized cubes or shred it, depending on how you like the texture in your salad.

Step 2: Combine Ingredients

In a large mixing bowl, toss together the diced chicken, finely diced red onion, chopped celery, and halved grapes. This fresh medley is the base of what’s going to become a wonderfully balanced salad. Mixing these ingredients first ensures every bite has a little bit of all the textures and flavors.

Step 3: Make the Dressing

Add the mayonnaise and plain yogurt directly into your bowl of ingredients. The creamy dressing is what ties the whole Chicken Salad with Grapes and Walnuts Recipe together, creating a luscious coating that’s light thanks to the yogurt yet rich enough from the mayo to satisfy.

Step 4: Add Crunch and Seasoning

Next, fold in the chopped walnuts and fresh thyme, which bring delightful crunch and subtle herbal undertones. Finish with a sprinkle of salt and pepper, then taste and adjust your seasoning. This finish is what lifts the salad into something truly special.

Step 5: Serve or Chill

Transfer your salad to a serving dish and enjoy immediately for a fresh, lively meal. Or if you prefer it chilled, pop it in the fridge for at least 30 minutes to let the flavors meld and intensify.

How to Serve Chicken Salad with Grapes and Walnuts Recipe

Garnishes

For an extra touch of elegance and freshness, sprinkle some additional chopped walnuts or a few thyme leaves on top before serving. A few grape halves arranged artfully can also brighten up the presentation and invite anticipation for each bite.

Side Dishes

This salad pairs wonderfully with crusty bread, pita wedges, or crisp lettuce leaves if you want to turn it into a hand-held delight. Light soups or fresh fruit salads also work beautifully as accompaniments for a complete and satisfying meal.

Creative Ways to Present

Try serving this salad in hollowed-out avocado halves or atop fresh greens for a stunning visual appeal. You could also transform it into a sandwich filling or stuff it into bell peppers for colorful, low-carb options that are sure to impress.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chicken Salad with Grapes and Walnuts Recipe in an airtight container in the refrigerator. It stays fresh for up to 3 days, making it ideal for tasty lunches on the go or quick dinners during busy weekdays.

Freezing

Because of the mayonnaise and yogurt base, freezing is not recommended for this salad, as the texture will likely change and become watery upon thawing. It’s best enjoyed fresh or stored chilled but unfrozen.

Reheating

This salad is designed to be eaten cold or at room temperature, so reheating is unnecessary. If you want a warm twist, consider serving the chicken freshly cooked and mixing it with the salad ingredients just before serving.

FAQs

Can I use other nuts besides walnuts?

Absolutely! Pecans or almonds also bring a lovely crunch and nutty flavor. Just make sure to chop them roughly to maintain texture contrast.

Is plain yogurt necessary in the dressing?

The yogurt adds a tangy lightness that balances the richness of the mayonnaise. You can substitute with sour cream or Greek yogurt, but plain yogurt works best for the right creamy yet fresh flavor.

Can this salad be made vegan?

To make it vegan, replace the chicken with chickpeas or tofu, and substitute mayonnaise and yogurt with plant-based alternatives. The grapes and walnuts still shine in this version!

What type of grapes works best?

Seedless red or green grapes are ideal since they’re sweet and juicy without the bitterness seeds can add. Halve them for the perfect bite-sized pop of flavor.

How long should I chill the salad before serving?

About 30 minutes in the fridge is sufficient for the flavors to blend nicely. You can chill it longer if you want, but try not to exceed 24 hours for the freshest taste.

Final Thoughts

There is something truly comforting and refreshing about this Chicken Salad with Grapes and Walnuts Recipe that makes it a kitchen staple for me. It’s quick to assemble, bursting with flavor, and effortlessly hits all the right notes of creamy, sweet, crunchy, and savory. I can’t wait for you to give it a try and make it your own go-to dish for gatherings, lunches, or just a satisfying bite any day of the week!

Kimberly