Chicken Salad with Grapes is a classic, easy lunch recipe.

Tender seasoned chicken breasts cubed into bite-sized pieces with halved red seedless grapes, chopped celery, and walnuts. All tossed lightly in mayo, and then seasoned to taste. Serve it by itself or in a lettuce wrap and you're good to go.

You can make this recipe even easier by using store-bought rotisserie chicken. Or, you could use up the leftover chicken in the fridge.

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What Do I Need To Make Chicken Salad With Grapes?

I cooked chicken breasts in one of my favorite combinations of rotisserie chicken seasoning, seasoned salt, and thyme. However, this recipe is versatile, so you could switch it out for your favorite seasonings, or even use a store-bought rotisserie chicken. Plain leftover chicken from the fridge will do the trick too; just add plenty of seasoning.

Chicken breasts. Or store-bought rotisserie chicken, or leftover plain chicken. *I prefer cubed chicken in this recipe, not shredded, but the choice is up to you.
Rotisserie chicken seasoning
Thyme (dried)
Celery
Red seedless grapes
Walnut halves
Your favorite mayo
Olive oil
Salt, pepper & (optional) seasoned salt to taste
Optional: Butter lettuce or romaine leaves for lettuce wraps.

What Else Can I Add To Chicken Salad?

This recipe is super versatile, meaning you can switch out some ingredients for your favorites. Try adding:

Apples
Craisins
Almonds (roasted or plain)
Green onion
Red onion
Dijon mustard. You can mix this into the mayo.
Fresh minced herbs (fresh dill, parsley, tarragon, cilantro)
Toasted nuts
Freshly-squeezed lemon juice. You can mix this into the mayo.

Try a take on a Waldorf Salad by using the combination of chopped apples, celery, walnuts, and grapes.

How To Make Chicken Salad with Grapes:

Preheat oven to 350 F.
Trim chicken breasts of fat. Place in a baking dish along with ¼ cup water. I find the water helps to keep the chicken extra moist.

Drizzle the olive oil over the chicken breasts, then sprinkle over the rotisserie chicken seasoning, thyme, salt, pepper, and seasoned salt. Rub the seasonings into the chicken until evenly spread and well-coated.
Bake for 30-45 minutes, or until the internal temperature reads 165 F. in the thickest part of the chicken.

Once cooked through, remove from the oven and allow to rest for 30 minutes, then refrigerate. The chicken retains more moisture and cuts better into cubes when cooled in the refrigerator for a few hours.

After the chicken has been refrigerated for a few hours: Dice the celery. Halve the grapes. Chop chicken into bite-sized pieces. Then, add to a large mixing bowl along with the walnuts. Add in the mayo, then gently stir or fold together until evenly coated and well-dispersed. Tip: You may want to start with half the amount of mayo, then add more as you wish.

Season with more salt and pepper to taste.
Serve as is or with lettuce wraps.

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Chicken Salad with Grapes | Easy, Low Carb, Gluten Free

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Prep Time: 20

Cook Time: 40

Cooling Time: 2

Total Time: 3

Yield: servings

Tender seasoned chicken breasts cubed into bite-sized pieces with halved red seedless grapes, chopped celery, and walnuts. All tossed lightly in mayo, and then seasoned to taste. Serve it by itself or in a lettuce wrap and you're good to go. You can make this recipe even easier by using store-bought rotisserie chicken. Or, you could use up the leftover chicken in the fridge.

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Ingredients

4 boneless skinless chicken breasts (about 3 lbs.) or leftover chicken, or store-bought rotisserie chicken (omit other seasonings)
2 teaspoon rotisserie chicken seasoning
½ teaspoon dried thyme
2 stalks celery diced
1 ½ cups grapes halved
1 ½ cups walnut halves
1 cup mayo
1 tablespoon olive oil
salt, pepper & (optional) seasoned salt to taste

Instructions

Preheat oven to 350 F. Trim chicken breasts of fat. Place in a baking dish along with ¼ cup water. I find the water helps to keep the chicken extra moist.
Drizzle the olive oil over the chicken breasts, then sprinkle over the rotisserie chicken seasoning, thyme, salt, pepper, and seasoned salt. Rub the seasonings into the chicken until evenly spread and well-coated.
Bake for 30-45 minutes, or until the internal temperature reads 165 F. in the thickest part of the chicken.
Once cooked through, remove from the oven and allow to rest for 30 minutes, then refrigerate. The chicken retains more moisture and cuts better into cubes when cooled in the refrigerator for a few hours.
After the chicken has been refrigerated for a few hours: Dice the celery. Halve the grapes. Chop chicken into bite-sized pieces. Then, add to a large mixing bowl along with the walnuts. Add in the mayo, then gently stir or fold together until evenly coated and well-dispersed. Tip: You may want to start with half the amount of mayo, then add more as you wish.
Season with more salt and pepper to taste.
Serve as is or with lettuce wraps.

Notes

You can easily increase or decrease the servings of this recipe by increasing/decreasing the amount of chicken, walnuts, and grapes.

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