Creamy Rosemary and Red Grape Chicken Salad is a flavorful way to dress up ordinary chicken salad.
You’d be surprised at how fast my hubby blows through an entire batch of homemade mayo. He’s always finding creative (haha!) 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), and 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, but 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?
- About 1¼ cups cooked, chopped chicken breast (see Note)
- 1 large stalk celery, thinly sliced cross-wise
- 1 cup seedless red grapes, halved
- ½ small-medium onion, finely diced
- ½ cup mayo
- 1 tablespoon organic raw, unfiltered apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon minced fresh rosemary
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup chopped fresh parsley
- 2 tablespoons toasted sliced almonds
- 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.
Whole30 Version: Omit the honey and Dijon, reduce the vinegar to 1 teaspoon, and add ¼ teaspoon dried mustard powder.
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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Amanda Paa says
May 6, 2016 at 9:38 pmthis 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
Kevin | Keviniscooking says
May 7, 2016 at 5:41 pmMethinks 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.
Laura | Tutti Dolci says
May 9, 2016 at 4:17 pmSuch a gorgeous salad, I love the addition of rosemary and red grapes for pops of color and flavor!
Marissa says
May 13, 2016 at 5:56 pmWhat 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. :)