Easy Chicken Salad Recipe

Why I Love This Easy Chicken Salad Recipe

My husband is one busy man and sometimes lunch just doesn’t happen. He’ll work right through it or grab a spoonful of peanut butter to hold him over. I’m not okay with it! He’s 6’5″ and NEEDS to have food in his belly! Enter this easy chicken salad recipe.

• It’s the perfect make-ahead lunch! This recipe easily keeps in the fridge for an entire work week. I often make a batch (or double batch) on Sunday so he and I can both enjoy it for lunch throughout the week. I’ll alternate between this chicken salad with grapes and my Waldorf chicken salad to keep things interesting.
• Versatile. There are so many ways to enjoy this chicken salad! It’s ideal for salads, sandwiches, wraps – you name it. My husband prefers it on bread or a croissant, while I often eat it on a lettuce wrap.
• Lots of flavor & texture. I like to add some tang to my salad and cut the calories by adding Greek yogurt and mustard instead of JUST mayo. It really makes such a difference in the flavor. A squeeze of fresh lemon juice can add so much to any dish and really make it pop! This recipe has the perfect amount of sauce versus chicken and grapes.

Recipe Ingredients

Here’s a run-down of the ingredients needed to make this easy chicken salad recipe. Scroll down to the recipe card below for the exact measurements and printable instructions.

• Shredded chicken – I like to boil, roast, or grill chicken breasts, then shred them for this recipe. Rotisserie chicken would also work.
• Grapes – I like to use red grapes, but green grapes work too, for a more tart flavor.
• Chopped pecans – Add some crunch to the salad.
• Green onions – I prefer green onions to diced red or white onions in this recipe. They add flavor without as much ‘bite”.
• Greek yogurt & mayo – I like to use equal parts of Greek yogurt and mayo to achieve the creamy texture while adding some extra protein and tanginess with the Greek yogurt.
• Dijon mustard – Adds a bit of spicy, earthy flavor to the dressing.
• Spices – Dried sage, smoked paprika, garlic powder, salt, and pepper season the salad.
• Lemon juice – A squeeze of fresh lemon juice adds a pop of acidity to the dressing, which lightens and brightens the flavor of the salad.

How to Make Chicken Salad with Grapes

One of the reasons I love this salad is that it’s so easy to make. Perfect for busy weekdays!

• Combine the ingredients. Combine the shredded chicken, red grapes, pecans, and green onions in a bowl.
• Make the dressing. In another bowl, whisk together the yogurt, mayo, mustard, lemon juice, and spices.
• Combine. Stir the dressing into the chicken mixture until combined.
• Enjoy! Cover and refrigerate or enjoy immediately.

My Simple Trick for Shredding Chicken

Shredded chicken breast is the foundation of this salad, but I’m not a big fan of standing at the counter trying to shred chicken breasts with forks. It takes too long! Instead, I cook my chicken breasts and then use the paddle attachment in my KitchenAid stand mixer to shred the cooked chicken. Any cooking method works for this, so just go with your favorite. You can boil, roast, grill, or pan sear your chicken breasts, then toss them in the stand mixer with the paddle attachment. Set your mixer to high speed and let it do all the hard work for you in about 45 seconds. 

Mix In Ideas

One of the best things about chicken salad is how easy it is to customize. This recipe has pecans and grapes, but you can sub these ingredients or add in more according to your preferences. Here are some variation ideas:

• Pickles
• Hard-boiled eggs
• Veggies – Olives, diced bell pepper, and of course, the classic celery!
• Fresh or dried fruit – Diced apples, dried cranberries, or even dried cherries are all tasty options.
• Nuts – Cashews and walnuts would be a delicious alternative to pecans.
• Avocado – Add mashed avocado to your salad just before serving.

Really the options are endless! Go with your fav and dig in.

Serving Suggestions

I love to serve this chicken salad with grapes on top of salads or wrapped in lettuce leaves for a low-carb alternative to sandwiches. But of course, this recipe also makes an amazing chicken salad sandwich. You can also use tortillas to make chicken salad wraps, or croissants to make things a bit fancy!

For sides, I’ll often serve this with a side of crispy baked fries with roasted garlic aioli, a bowl of summer fruit salad, or some roasted red pepper hummus and veggie slices.

How to Store Leftovers

• Fridge. Chicken salad will last for 5-7 days when stored in an airtight container and refrigerated. Give it a good stir when you take it out and maybe refresh the flavor with a pinch of black pepper, then serve!
• Freezer. I would not recommend freezing chicken salad. It tends to get watery after thawing out. However, if you choose to freeze it. Place it in a freezer safe storage bag, remove all the air from the bag and store up to two months. When ready to serve, thaw out in the refrigerator for 24 hours. I highly recommend adding more mayo to thicken it up or it will be runny.

More Easy Salads To Try

• Chopped Thai Chicken Salad
• Taco Salad Bowl
• Grilled Shrimp Salad
• Mediterranean Salad