Chicken Salad With Grapes and Pecans (Creamy Lemon Dressing)

This chicken salad with grapes mixes tender chopped chicken with sweet red grapes, crunchy celery, toasted pecans and a creamy lemon-mayo dressing. It takes about 15 minutes once the chicken is cooked, and it’s just as good in a croissant, on lettuce, or scooped up with crackers.

The secret is balance: about one cup of grapes for every two cups of chicken, enough dressing to coat without making it soupy, and a little lemon and Dijon so it doesn’t taste flat. Below you’ll find the best chicken to use, the dressing ratio, how to cook the chicken, swaps for mayo, serving ideas, how long it keeps and an FAQ. The printable recipe card for 6 servings is at the bottom.

Why This Chicken Salad Recipe With Grapes Works

• Sweet, salty and crunchy. Grapes, seasoned chicken, celery and pecans give every bite contrast.
• A dressing with tang. Mayo plus Greek yogurt, lemon juice and Dijon mustard keeps it creamy but bright.
• Not watery. Drying the grapes and celery well and chilling before serving keeps the dressing thick.
• Flexible. Use leftover roast chicken, a rotisserie bird or freshly poached breasts.
• Great for meal prep. It keeps 3 to 4 days in the fridge and tastes better after a few hours.

Ingredients

• Cooked chicken: 4 cups chopped or shredded, about 1¼ pounds. Breast, thigh or a mix.
• Seedless grapes: 2 cups, halved. Red grapes look best; green are a little more tart.
• Celery: 1 cup, finely diced (about 2 ribs).
• Pecans: ½ cup, toasted and chopped. Walnuts or sliced almonds also work.
• Red onion or green onion: ¼ cup, finely chopped.
• Mayonnaise: ½ cup.
• Plain Greek yogurt or sour cream: ¼ cup.
• Lemon juice: 1 tablespoon.
• Dijon mustard: 1 teaspoon.
• Honey: 1 teaspoon (optional).
• Salt and pepper: about ¾ teaspoon salt and ½ teaspoon pepper, to taste.
• Fresh herbs: 1 to 2 tablespoons chopped dill, tarragon or parsley (optional).

Best Chicken for Chicken Salad

One rotisserie chicken gives about 3 to 4 cups of meat, just right for this recipe. For tips on cooking breasts in water, see how long to boil chicken breast, or roast them using our oven-baked chicken breast method.

How to Cook Chicken for Chicken Salad

If you’re starting with raw chicken, poaching is the easiest way to get moist meat.

1. Put 1½ pounds of boneless, skinless chicken breasts in a pot in one layer.
2. Cover with cold water or broth by 1 inch. Add 1 teaspoon salt, a bay leaf, a few peppercorns and half a lemon.
3. Bring just to a boil, then lower to a gentle simmer. Cover and cook 12 to 15 minutes.
4. Check that the thickest piece reaches 165°F, the safe minimum for poultry on the FoodSafety.gov safe minimum internal temperatures chart.
5. Let the chicken cool in the liquid for 10 minutes (it stays juicier), then chill before chopping.

How to Cut Grapes Quickly

Halving 2 cups of grapes one by one takes a while. Here’s a faster way: place a handful of grapes on a flat plastic lid or plate, set a second lid on top, press down lightly with one hand and run a long serrated knife between the two lids. You’ll cut 15 to 20 grapes at once. Wash the grapes first and dry them well on a towel, because water left on the cut grapes thins the dressing.

Equipment You Need

• A large mixing bowl with room to fold everything without crushing the grapes.
• A sharp chef’s knife and cutting board for dicing the chicken and celery.
• Two forks if you prefer shredded chicken.
• A small dry skillet for toasting the nuts.
• A rubber spatula for gentle folding.
• Airtight containers for storing and packing lunches.

How to Make Chicken Salad With Grapes, Step by Step

1. Toast the pecans. Cook them in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant. Cool and chop.
2. Prep the add-ins. Halve the grapes and pat them dry. Dice the celery and onion.
3. Make the dressing. In a large bowl, whisk the mayo, yogurt, lemon juice, Dijon, honey, salt and pepper.
4. Mix. Add the chicken, grapes, celery, onion and herbs. Fold gently until everything is coated.
5. Taste. Add more salt, lemon or a spoonful of mayo if needed.
6. Chill. Cover and refrigerate at least 30 minutes so the flavors blend.
7. Add the nuts. Stir in the pecans just before serving so they stay crunchy.

How Much Mayo for Chicken Salad?

A good rule is about ¼ cup of dressing for every 1 cup of chicken, then a little more for the grapes and celery. For this recipe, that’s ½ cup mayo plus ¼ cup yogurt for 4 cups of chicken.

Start with a little less mayo and add more at the end. Chicken salad also gets a bit drier after a night in the fridge, so keep 1 or 2 tablespoons back to stir in the next day.

Best Mayo for Chicken Salad

Any full-fat mayonnaise works. A thick, tangy mayo gives the classic deli flavor. Light mayo is thinner and a bit sweeter; if you use it, cut back on the honey. Some people like a southern-style mayo with no sugar, others a sweeter salad dressing style. Taste yours on its own first: if it’s sweet, skip the honey; if it’s mild, add a little more lemon.

Store-bought mayo is made with pasteurized eggs, so it’s safe in chicken salad. If you make homemade mayo, use pasteurized eggs and keep the salad cold.

Mayo Swaps and Lighter Options

Variations

• Waldorf-style: add 1 diced apple and use walnuts instead of pecans.
• Cranberry pecan: swap half the grapes for ⅓ cup dried cranberries.
• Curry chicken salad: add 1 to 2 teaspoons curry powder and a handful of golden raisins.
• Tarragon chicken salad: 1 tablespoon fresh tarragon and a little extra Dijon.
• Almond and grape: sliced toasted almonds and green grapes, with poppy seeds in the dressing.
• Nut-free: leave out the nuts and add toasted sunflower seeds or extra celery for crunch.
• Southern-style: add chopped hard-boiled eggs and a spoonful of sweet relish.

How to Serve Chicken Salad With Grapes

Tips for the Best Chicken Salad

• Chill the chicken first. Warm chicken melts the mayo and makes the salad greasy.
• Dice or shred, your choice. Diced chicken looks neat and deli-style; shredded chicken holds more dressing.
• Dry the grapes. Wet grapes water down the dressing.
• Season the chicken. Unseasoned poached chicken needs more salt than you think. Taste after mixing.
• Toast the nuts. Toasting brings out their flavor and keeps them crunchy longer.
• Let it rest. 30 minutes to a few hours in the fridge makes it taste much better.

Chicken Salad With Grapes for a Crowd

This salad is a favorite for bridal showers, baby showers, graduations and church lunches because it’s made ahead and served cold. Plan on about ½ cup per person for small sandwiches and 1 cup per person as a main dish.

Mix big batches in two or three bowls instead of one giant one, so the grapes don’t get crushed at the bottom. Serve from a bowl set inside a larger bowl of ice, and swap in a fresh bowl from the fridge every hour or so.

What to Serve With Chicken Salad

• Soups: tomato soup, butternut squash soup or a light vegetable soup make a classic soup-and-sandwich lunch.
• Fruit: a bowl of berries, melon or a simple fruit salad.
• Crunchy sides: kettle chips, pita chips, pickles or raw vegetables with dip.
• Other salads: a green salad with vinaigrette, cucumber salad or pasta salad.
• Brunch spread: deviled eggs, muffins, quiche and a fruit platter.

Where Chicken Salad With Grapes Comes From

Chicken salad with mayonnaise has been an American lunch favorite since the late 1800s, when cooks used leftover roast chicken in cold salads. Fruit and nuts came later, inspired by the Waldorf salad of apples, celery and walnuts. Today, chicken salad with grapes and pecans is a staple at Southern lunch counters, cafés and bakeries, often served on a buttery croissant. It’s sometimes called Sonoma chicken salad on menus.

Storage and Food Safety

• Fridge: store in an airtight container for 3 to 4 days. The FoodSafety.gov cold food storage chart gives 3 to 5 days for chicken salad; using it sooner keeps the best texture.
• Keep it cold: don’t leave it out more than 2 hours, or 1 hour if it’s above 90°F outside. At picnics, set the bowl in a larger bowl of ice.
• Don’t freeze it. Mayo separates and the grapes and celery turn mushy when thawed. You can freeze the cooked chicken alone for 2 to 4 months.
• Use clean spoons each time you serve from the container.

Flavor Boosters

Once you’ve made the basic recipe, small additions change the whole character of the salad. Add one or two at a time so the grapes still shine:

• Fresh tarragon or dill: classic herbs with chicken; tarragon tastes lightly of anise, dill is fresh and grassy.
• Lemon zest: more lemon flavor without adding liquid.
• Smoked paprika: a pinch adds a warm, smoky note that pairs well with pecans.
• Poppy seeds: 1 teaspoon gives a little crunch and a bakery-café look.
• Chopped dried apricots: a chewy, tangy contrast to the grapes.
• Crumbled bacon: salty and smoky; add it just before serving so it stays crisp.
• Blue cheese or feta: a small amount adds a sharp, salty bite.

Lunch Box Tips for Kids

Kids often love the sweet grapes in this salad. For younger children, quarter the grapes lengthwise, chop the celery very small and leave out the nuts if their school is nut-free. Pack the salad in an insulated lunch box with an ice pack, and keep crackers or bread in a separate bag so they stay crisp. Mini pita pockets or small rolls are easy for small hands to hold.

Make-Ahead Tips

For parties, cook and chop the chicken up to 3 days ahead. Make the dressing and prep the celery and onion the day before. Halve the grapes and mix everything a few hours before serving, then add the nuts at the last minute. Chicken salad holds well in the fridge for a day, so it’s perfect for a shower, brunch or lunch box.

Meal Prep Lunches

Divide the salad into 4 to 6 small containers. Pack crackers, lettuce leaves or bread separately so they don’t get soggy. Add a piece of fruit and some raw vegetables for a complete lunch. It’s a good make-on-Sunday recipe: one batch covers most of the week.

Troubleshooting

Chicken Salad With Grapes FAQ

What kind of grapes are best in chicken salad?

Seedless red grapes are the most popular for their sweetness and color. Green grapes are a little more tart and crisp. A mix of both looks great.

Should I cut the grapes?

Yes. Halving them makes them easier to eat, spreads their juice and sweetness through the salad, and is safer for small children.

Can I use canned chicken?

Yes. Drain it very well and break it up. Canned chicken is softer and saltier, so taste before adding more salt.

How long does chicken salad with grapes last?

3 to 4 days in a sealed container in the fridge for the best texture.

Can I make it without nuts?

Yes. Leave them out, or use toasted sunflower or pumpkin seeds for crunch.

Is chicken salad healthy?

It’s high in protein. Most of the calories come from the mayo and nuts; swap half the mayo for Greek yogurt to lighten it.

Why is it called Sonoma chicken salad?

“Sonoma” chicken salad usually means one with grapes and pecans or walnuts, named after California’s wine country. This recipe is that style.

Can I add apples to chicken salad with grapes?

Yes. A crisp diced apple, such as Honeycrisp or Granny Smith, adds more crunch. Toss it with a little lemon juice so it doesn’t brown.

What can I use instead of celery?

Diced cucumber, jicama, water chestnuts or extra nuts all add crunch. Cucumber is wetter, so pat it dry and eat the salad within a day.

Is it safe for a picnic?

Yes, if you keep it cold. Pack it in a cooler with ice packs and don’t let it sit out more than 2 hours, or 1 hour on a hot day.

Can I use dark meat?

Yes. Thigh meat is richer and stays very moist. A mix of white and dark meat, like you get from a rotisserie chicken, gives the best of both.

Why does my chicken salad taste better the next day?

The dressing has time to soak into the chicken and the onion mellows. If it seems a little dry, stir in a spoonful of yogurt and a squeeze of lemon before serving.

How do I keep the bread from getting soggy?

Line the bread with a lettuce leaf before adding the salad, or toast the bread first. For packed lunches, assemble right before eating.

Chicken Salad With Grapes Recipe Card

Calories are an estimate per serving (about 1 cup, 1/6 of the recipe) based on USDA FoodData Central values for cooked chicken breast, mayonnaise, grapes and pecans. Bread or crackers are extra.

Chef Emma

Chicken Salad With Grapes

Chopped chicken, red grapes, celery and toasted pecans in a creamy mayo, Greek yogurt, lemon and Dijon dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Chill 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings (about 1 cup)

Course: Lunch, Salad

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Salad

• 4 cups cooked chicken chopped or shredded, about 1¼ lb
• 2 cups seedless red grapes halved and patted dry
• 1 cup celery finely diced (about 2 ribs)
• ½ cup pecans toasted and chopped
• ¼ cup red onion or green onion finely chopped
• 1-2 tbsp fresh dill, tarragon or parsley chopped, optional

Dressing

• ½ cup mayonnaise
• ¼ cup plain Greek yogurt or sour cream
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey optional
• ¾ tsp kosher salt to taste
• ½ tsp black pepper

Equipment

• Large mixing bowl
• Small skillet (for toasting nuts)
• Airtight container

Method

 

1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant. Cool and chop.
2. Halve the grapes and pat them dry. Dice the celery and onion.
3. Whisk the mayo, yogurt, lemon juice, Dijon, honey, salt and pepper in a large bowl.
4. Add the chilled chicken, grapes, celery, onion and herbs and fold gently until coated. Taste and adjust the seasoning.
5. Cover and refrigerate at least 30 minutes. Stir in the pecans just before serving.

Notes

To cook chicken: simmer 1½ lb breasts in salted water 12 to 15 minutes until 165°F, then cool and chill. One rotisserie chicken gives 3 to 4 cups of meat. Keep the salad cold, refrigerate within 2 hours and eat within 3 to 4 days. Don’t freeze. Calories are an estimate per serving (about 1 cup) from USDA FoodData Central values.