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This creamy chicken and grape salad recipe with almonds and fresh rosemary is a flavorful way to dress up ordinary chicken salad.

chicken salad recipe with grapes

You’d be surprised at how fast my hubby blows through an entire batch of homemade mayo. He’s always finding creative new ways to use it. Chicken wings, roasted potatoes, and even fried eggs are all fair game. Just about the only way he doesn’t eat mayo is on a sandwich.

I make a small batch of homemade mayo one or two times a month (my favorite recipe is in my cookbook, adapted slightly to use avocado oil). One day when I was wondering what to have for lunch, the tub of mayo caught my eye along with some leftover chicken. (Side Note: Rotisserie chicken or leftover white meat turkey also work well here.) I remembered my creamy cranberry walnut chicken salad and knew I wanted to do a variation of it.

Rosemary and red grapes give this salad a unique twist, turning up the volume on what would otherwise probably be just another chicken salad recipe. I like to keep it paleo and serve it on a bed of greens. However, it would also be great in a wrap or as a sandwich. (Paleo sandwich bread, I’m looking at you.)

I’ve been wanting to host a homemade afternoon tea party, and I think this chicken salad would make fabulous little tea sandwiches for that, or for Mother’s Day brunch.

What’s your go-to recipe to make with leftover chicken?

red grape chicken salad with nuts on bed of greens

Chicken Salad Recipe with Grapes Ingredients and Substitutions

Ingredients Explained

In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.

  • Cooked chopped chicken breast – This salad is a great way to use leftover chicken or turkey, or store-bought rotisserie chicken. However, it is delicious enough to warrant poaching chicken breast if you don’t have leftovers on hand. Here is how to poach chicken.
  • Celery – Celery adds great crunch to chicken salad.
  • Grapes – I use seedless red grapes here.
  • Onion – For crunch and savory flavor.
  • Mayo – Here we use mayo as the base of our creamy dressing. You can swap it out for Greek yogurt or sour cream. Or use any mix you like of mayo, Greek yogurt, and/or sour cream you like.
  • Apple cider vinegar – I like to use organic raw, unfiltered apple cider vinegar for the health benefits. White wine vinegar or red wine vinegar will also work well here.
  • Honey – We add just a little bit of honey to this creamy salad dressing to create a balanced flavor profile.
  • Rosemary – Fresh rosemary adds a piney, woodsy flavor with piquant notes of pepper and citrus. It takes an ordinary chicken salad to extraordinary!
  • Dijon mustard – Dijon adds a slight sharp flavor that helps cut through the richness of mayonnaise.
  • Salt and black pepper – These pantry-staple seasonings add a ton of flavor to this creamy salad.
  • Fresh parsley – Fresh herbs, such as parsley, add a verdant pop of green color and fresh flavor. If parsley isn’t your thing, you can substitute with another herb, such as cilantro, chives, mint, oregano, tarragon, etc., and adjust the amount up or down based on your preference.
  • Toasted sliced almonds – This adds nutty crunch, which is a delicious contrast to the creamy chicken salad. However, if almonds aren’t your thing, you can use whatever type of nut you like. Walnuts and pecans also work really well here.

Instructions

  1. Stir together all ingredients for the salad.
  2. Serve immediately or store covered in the fridge for up to 3 days before serving. (If making ahead, wait to stir in the rosemary until right before serving so it doesn’t lose its potency.)
  3. Sprinkle the almonds on top right before serving.

Storage

You can store this chicken and grape salad recipe covered in the fridge for up to 3 days. I recommend stirring the rosemary in right before serving, otherwise you run the risk of it losing flavor. Also, wait to sprinkle the almonds on top right before serving so they don’t lose their crunch.

chicken salad with grapes on bed of baby greens with glass of water

Tips

  • Chicken – Like any chicken salad, this recipe is a great way to use leftover chicken, leftover turkey, rotisserie chicken, or poached chicken. I’ve also made it with grilled chicken and I really enjoyed the smoky flavor that it added.
  • Grapes – I like to use seedless red grapes here (no one wants to be picking seeds out of their grapes when they’re eating a salad!). However, you aren’t limited to just red grapes. You can use whatever type of seedless grapes you like here.
  • Mayo – You can swap out half of the mayo for sour cream or Greek yogurt to bump up the tanginess. And using Greek yogurt will also increase the protein.

Special Diet Friendly

As written, this recipe is gluten free and paleo.

To make this chicken salad Whole 30 compliant, omit the honey and Dijon, reduce the vinegar to 1 teaspoon, and add 1/4 teaspoon dried mustard powder.

For the low carb and keto-friendly version of this recipe, use keto honey and reduce the grapes to 1/4 cup (or just omit the honey and grapes).

front view of chicken and grape salad with almonds in bowl

Chicken and Grape Salad Recipe FAQs

Why Do People Put Grapes in Chicken Salad?

Grapes add a delicious contrasting sweet flavor and crunchy texture to creamy chicken salad.

How Do You Cut Grapes For Chicken Salad?

It’s very easy to cut grapes for chicken salad! Note that it’s best to wash them before cutting. Here are the steps:

  1. Wash the grapes. You can rinse them under cool running water, or better yet, put the grapes in a glass bowl, cover them completely with cool water, add a splash of raw apple cider vinegar, swoosh them around a little, and let them sit for 10 minutes before rinsing and draining.
  2. Dry the grapes. Pat them with a paper towel to remove as much excess moisture as possible.
  3. Cut the grapes in half. Halved grapes are the perfect bite size for chicken salad.

More Easy Chicken Recipes

chicken salad recipe with grapes on lettuce

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Chicken and Grape Salad Recipe with Almonds

Prep Time10 minutes
Cook Time0 minutes
Servings: 3 servings
This creamy chicken and grape salad recipe with almonds and fresh rosemary is a flavorful way to dress up ordinary chicken salad.

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Ingredients
 

  • 1 1/4 cups cooked chopped chicken breast see Notes
  • 1 large stalk celery thinly sliced cross-wise
  • 1 cup seedless red grapes halved
  • 1/2 small-medium onion finely diced
  • 1/2 cup mayo
  • 1 tablespoon raw unfiltered apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons sliced almonds toasted

Instructions
 

  • Stir together all ingredients for the salad.
  • Serve immediately or store covered in the fridge for up to 2 days before serving. (If making ahead, wait to stir in the rosemary until right before serving.)
  • Sprinkle the almonds on top right before serving.

Notes

  • Chicken: This salad is a great way to use leftover chicken or turkey, or store-bought rotisserie chicken. However, it is delicious enough to warrant poaching chicken breast if you don’t have leftovers on hand. Here is how to poach chicken. I’ve also made it with leftover grilled chicken, and I really enjoyed the subtle smoky flavor it added.
  • Whole30 Version: Omit the honey and Dijon, reduce the vinegar to 1 teaspoon, and add ¼ teaspoon dried mustard powder.
  • Low Carb Version: Use keto honey and reduce the grapes to 1/4 cup (or just omit the honey and grapes). Without the honey and grapes, this chicken salad has about 5 grams net carbs per serving (based on this recipe making 3 servings).
  • Storage: You can store this chicken and grape salad recipe covered in the fridge for up to 3 days. I recommend stirring the rosemary in right before serving, otherwise you run the risk of it losing flavor. Also, wait to sprinkle the almonds on top right before serving so they don’t lose their crunch.

Nutrition

Calories: 278kcal | Carbohydrates: 18g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 571mg | Potassium: 403mg | Fiber: 2g | Sugar: 12g | Vitamin A: 555IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Salad
Cuisine: American
Keyword: Chicken and Grape Salad, Chicken and Grape Salad Recipe, Chicken Grape Almond Salad, Chicken Salad Recipe with Grapes, Chicken Salad Recipe with Grapes and Almonds, Chicken Salad with Grapes, Chicken Salad with Grapes and Almonds, Chicken Salad with Grapes and Nuts, Red Grape Chicken Salad

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Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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5 Comments

  1. What a great combination, Faith! When we have leftover chicken, it usually ends up on a salad or in a tortilla as a taco or burrito. :)

  2. Methinks I’d enjoy the right now. I love the sweet pop of grapes in salads and cooked chicken and you’ve combined them both here. Lucky us. While I’ve never been a mayo fan, I’m sure homemade is much better and when mixed here with the rosemary it just all sounds heavenly.

  3. this might just be the most perfect chicken salad ever. i’ve never been one to be shy about my love for mayo, and homemade – even better. fab combination of rosemary and grapes. reminds me of the chutney recipe on my blog. all the love!

    xo

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