Why I love this chicken salad with grapes and almonds
Chicken salad is a favorite of mine. I’ve played around with so many different renditions of it – classic chicken salad, Sriracha chicken salad, curry chicken salad. I even shared a mayo-free version a while back. And, I love each and everyone equally, in different ways.
While it’s very similar to the my deli-style cranberry chicken salad, this chicken salad with grapes has a flavor profile of its own, and I love that swapping out different ingredients and using what I have on hand. This version is very similar to the Neiman Marcus chicken salad.
More salad recipes to try: Thai noodle salad / Za’atar cucumber salad / butternut squash and kale salad / shaved brussels sprout salad / lemon orzo salad / chickpea tuna salad / winter fruit salad
Ingredient notes & substitutions:
- Red onion – You can give your onions a cold water rinse after slicing if you want to tame down the flavor and keep the crispness. You can also use sweet or yellow onion.
- Chives – You can use green onions in place of the chives. If you omit them, you could add a tablespoon or two more of red onion.
- Sliced almonds – I love the flavor of sliced almonds in this salad, but toasted pecans or pine nuts would also taste delicious.
- Mayonnaise – I use canola oil mayonnaise, it’s about half the calories of regular mayonnaise, and it doesn’t seem to have as much added sugar as the light mayonnaise that’s out there. Feel free to use whatever mayo you like the best – even vegan mayo to make this egg free!
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips and tricks:
- Mixing the dressing: When you’re making chicken salad, you can either add everything to the bowl and stir until the dressing mixes in, or you can mix the dressing (mayo, water seasoning, salt and pepper) until smooth and then mix it in. I personally think this makes the overall process easier, but it does dirty another bowl. So, it’s totally up to you. Either way will give you great results.
- Save some time: Use leftover chicken, canned chicken or even rotisserie to cut down on prep time.
Frequently asked questions
What’s the best way to cook chicken for chicken salad?
My favorite way to cook chicken for salad is simply to roast or bake it with a little salt & pepper. It’s the most hands off way, and it’s easy. But, you can definitely use rotisserie chicken, leftover chicken or even grilled chicken if you have it. Really any method will work as long as the chicken is cooked to the proper internal temperature of 165˚F.
Can you freeze chicken salad with mayo?
No. I wouldn’t recommend freezing chicken salad with mayo. The mayonnaise doesn’t freeze well and the texture won’t be appetizing when it’s thawed.
How long will homemade chicken salad last?
You should not leave chicken salad out overnight. Both chicken and mayonnaise need to be kept at food safe temperatures. If you leave chicken salad out overnight, please do not consume it. I recommend throwing it away.
Ingredients
- 5 cups chopped - cooked chicken
- 1 1/2 cups halved grapes
- 1 cup chopped celery - 2 stalks
- 1/4 cup diced red onion
- 1/4 cup finely chopped chives - or green onion
- 1/2 cup sliced almonds
- 3/4 cup mayonnaise
- 1/4 cup water
- 1 teaspoon dried mustard powder
- Salt & pepper - to taste
Instructions
- Combine ingredients. Toss all ingredients into a large mixing bowl. Using a rubber spatula, mix until everything is incorporated well. Adjust with salt and pepper to taste.
- Chill for flavor. Cover and pop in the fridge until ready to serve. It's best to at least allow the salad to sit for about 30 minutes before serving to allow the flavors to fully meld together.
- How to serve: You can serve this on a simple bread, a lettuce wrap, or even with some crackers – whatever you prefer. It's great on its own as well.
