This Classic Chicken Salad with Grapes is sure to be a crowd pleaser at your next summer picnic! Loaded with juicy chicken, tart slices of granny smith apples, sweet red grapes, crunchy celery, and just a touch of mayo and greek dressing to hold it all together, this classic summer sandwich is taken to the next level. It’s perfect for meal prep, a potluck, or simply serve it for lunch on a sunny afternoon.
I have been making this chicken salad for years – ever since my 20s when my roommate made it for me; her dad owned a deli and this apparently was one of his signature salads. She whipped it up in the little kitchen in our apartment one day for lunch and I was hooked after one bite and I am pretty sure I packed it for my work lunch on the reg for many days after.
Loaded with juicy chicken, tart slices of granny smith apples, sweet red grapes, crunchy celery, and just a touch of mayo and greek dressing to hold it all together, this 21 Day Fix approved Chicken Salad is delish any way – over lettuce, on a cracker, with some bread, spooned directly into my mouth. Any way I can eat it, I am in.
It’s also amazing for meal prep – especially during the warm weather months!
Ingredients for this Chicken Salad with Grapes Recipe
This Classic Chicken Salad is light and flavorful. Plus there’s a great crunch to it thanks to all the yummy mix-ins! Here’s whatcha need:
- boneless chicken breast – You can substitute tenderloins if you have those on hand. You’ll need about a pound either way.
- chicken broth – Low sodium is key, but you could also sub water.
- apple – One medium apple will do! Peel and cut into small cubes. My favorites are granny smith, pink lady, or honey crisp.
- red grapes – Make sure you grab the seedless kind and cut them in half.
- celery – I love the crunch the chopped celery adds to the chicken salad.
- mayo – You’ll notice this recipe only uses a small amount of mayonnaise as our base. Because mayo is so high in fat, I like to keep the amount down while still keeping the classic flavor.
- Greek yogurt – By using Greek yogurt as well as the mayo, you’re able to combine everything together with the same sort of base “dressing” without the high calories of only using mayo! You could leave this out for dairy free or sub avocado!
- salt and pepper – To taste.
- pecans – This is optional but it does add a nice taste and texture. Walnuts are another great addition (or substitution)!
- mixed greens – For serving.
This Chicken Salad is also gluten free! Looking for a Dairy Free version? I love my Avocado Chicken Salad!
How To Make Chicken Salad
Chicken Salad is a breeze with just a few simple steps!
- First up, season the chicken with salt and pepper. Cook chicken (whether breasts or tenders) in broth or water in your Instant Pot on Manual for 15 minutes, plus a full, natural release. You can also bake in the oven, poach on the stovetop, or cook on low for 4-6 hours in your crock pot if you don’t have an Instant Pot.
- Drain the chicken well, then dice or shred.
3. Toss your chicken, grapes, apples, and celery together.
4. Mix together Greek yogurt and mayo, then gently add it to the chicken mixture.
5. Season with salt and pepper and top with nuts, if desired.
6. Serve over mixed greens, on bread or on a multigrain roll, or with crackers and enjoy!
How long will the Classic Chicken Salad stay fresh?
Chicken salad will stay fresh in the fridge for about a week. Just be sure to keep it in an airtight container. You may want to add a bit more Greek yogurt or mayo after a day or two to rejuvenate it.
Are there any variations to the recipe?
You can add in or take away whatever you want! Some great additions include avocado, red or green onions, dried cranberries, or maybe even diced pineapple or mandarins. You could add toasted almonds or candied pecans. You can even substitute the mayo for smashed avocados. And I know this recipe is for chicken salad, but it’s SO good with tuna, too!
Looking for more warm weather lunch ideas? Check these out:
Kale Caesar Salad [SweetGreen Copycat Recipe]
Easy Gluten-free Mediterranean Chickpea Salad
Avocado, Mango and Quinoa Salad
Instant Pot Deviled Eggs with Bacon, Cheddar, and Chives
Chicken Quinoa Mediterranean Salad with Tzatziki Dressing
Chicken Salad with Grapes
- 1 lb boneless chicken breast or tenderloins
- 2 cups low sodium chicken broth
- 1 medium apple peeled and cut into small cubes (I used Granny Smith)
- 1 cup red seedless grapes cut in half
- 1/2 cup celery chopped
- 3 tablespoons mayo
- 2 tablespoons Greek yogurt
- Salt, pepper, and garlic powder
- 2 tablespoons pecans or walnuts
- For serving: mixed greens, gluten-free or multigrain bread, crackers, a spoon
- If your chicken is raw, prep this first. Sprinkle chicken with salt, pepper, and garlic powder.
- In your Instant Pot – add 1 cup of broth or water and your raw chicken breast. Cook for 15 minutes and do a full natural release. Drain well and shred.
- In your oven- cook chicken breast on 350 for 30 minutes. Let cool and dice.
- On your stovetop – cover chicken with broth or water and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.
For the Chicken Salad:
- Drain chicken well, then dice or shred.
- Toss chicken, grapes, apples, and celery together.
- Mix greek yogurt and mayo, then gently add it to the chicken mixture.
- Season with salt and pepper to taste and top with nuts, if desired.
Hi…. i’m doing the 21 day fix … Hiw would i measure out one serving when everything combined is in a big bowl… do i just fill up a red container ?
Hi Anna – You would just take the entire completed recipe and divide it as evenly as possible into 4 portions. The containers on each recipe are calculated to account for all the ingredients mixed together and divided by the amount of servings. I hope that helps!
Perfect summer lunch! I made it twice this month! Loved how easy the chicken was to make in the instant pot! My boys loved the fresh chicken too, finally not chicken nuggets! 🙂 Thanks!
Lol at the chicken nugget victory! So glad you loved the recipe, thank you!
Love this recipe to make ahead for lunches. The grapes, apples and celery give great texture and it’s just creamy enough without being too dry or going overboard. Family approved, too- my daughter, 6, likes to report what she tastes in each bite and with every discovery her face lights up! Another win from your fab recipes and meal plans!!
That is the CUTEST! I’m so glad you love it! And make ahead lunches is the way to go!
Rachel Johnsen says
I loved this recipe just as much as I thought I would! Super easy to make, especially if you use roast chicken. It was the perfect lunch for work this week!
Sounds perfect! Thank you for sharing!
This is one of my my favorite summertime recipes! So easy and delicious. It’s great to take to gatherings too.
I agree, it’s great to take along to feed a crowd! Thank you Jodi!
Lindsay Hutnik says
This is a classic lunch recipe that can be made with variations but this one is my favorite! It’s simple but is a blast of flavor and color. It’s yummy on a sandwich or with crackers. I will definitely be putting into my rotation as a healthy lunch to have on hand!
Thank you so much Lindsay! I also love it in a hollowed out cucumber for some more veggies!
This salad is everything I was hoping it would be, and more! I grew up eating the tuna salad my mom made and it was just so delish cuz if the wonderful sweet grapes she’d always add. I knew this recipe would be a winner cuz of the perfect combo of sweet and crunchy of the fruits and veggies. I was entirely pleasantly surprised how the little amount of Mayo combined with Greek yogurt made the PERFECT creamy dressing for the salad. It was just right! We ate this for two days and my husband and I both agree that the flavors were even better the second day! (I used a rotisserie chicken for this, as well, and feel it was just right!) This will definitely be my go-to chicken salad! Thank you!
Carrie, thank you for this amazing and detailed comment! Totally agree that it tastes even better the second day! Glad you loved it!!
Absolutely delicious and refreshing! Perfect paired with triscuits, veggies, etc.
Julie Welch says
This is so good!! The chicken is tender, the flavors are perfect and I love the crunch of the apple!
I love a good crunch too, Julie! Thanks for the comment!
Sarah Huff says
This is soooo good! I used avocado instead of Greek yogurt to avoid dairy and I was pleasantly surprised how good it is. Will definitely be making this all of the time now.
Good substitution! Thanks Sarah!
This is another winner. It’s good and creamy, but with some crunch. Adding the fruit reminds me of a Waldorf salad, which was a summer staple in my house growing up. I think this is something healthy that might be acceptable to both of my parents when they come to visit.
Sharing with your parents sounds perfect – I love that!
Melissa Ziegler says
Love this recipe..super easy and delicious! Love the freshness of the grapes and apples. It is a weekly staple at our house.
Glad you love it, Melissa!
As always, this recipe is great. It is perfect for a pool, lake, or beach day. I will definitely be making this again!
Yes, it’s so versatile! Thank you!
Tracy C says
I love this recipe and frequently use it for lunches. I prep enough for the week and save it in my portioned containers. It is delicious all week long.
This is so perfect – great idea, thank you for sharing!
Heather Baum says
Looks amazing we love chicken salad so I’m happy to see a “fixed” version. Quick question where does the orange container come from?
The orange container comes from the dressing since it is mayo based
Lauren Maldonado says
I have so much canned salmon and tuna on hand and am feeling sick of chicken right now (lol). How do you think the fish would be as a sub?
I think it would be FAB and have eaten it with tuna many times!!!!! 🙌🙌🙌