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 ¼ 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.