Grapes in chicken salad?!? A coworker of mine turned me on to putting grapes in chicken salad about 10 years ago and I haven’t made chicken salad without them since. She called it Summertime Chicken Salad but I just call it delicious.
This is my go-to chicken salad recipe. It’s not too wet, has just the right amount of crunch and the grapes are a nice surprise. In fact, with only ½ cup of mayonnaise in the whole batch, it’s actually not too bad for you either. Michael and I make this on the weekend and it’ll keep in the refrigerator all week to use on tasty sandwiches.
- 2 ½ - 3 Lb Chicken, Cooked and Shredded
- 1 Cup Celery, Chopped (about 3 ribs)
- ½ Cup Pecans, Toasted and Chopped
- 1 Cup Red Seedless Grapes, Halved
- ½ Cup Mayonnaise
- Salt and Pepper to Taste
- Place all ingredients in a large bowl and toss to combine.
- Season with kosher salt and cracked black pepper to taste.
I use my hands to toss this salad. Using your fingers helps you mix everything evenly and allows you to use less mayonnaise.
This chicken salad will freeze for up to 3 months. The quality might diminish slightly but it’s a great way to store excess chicken salad.
The chicken salad that we know and love was invented in Rhode Island in 1863. The original version featured leftover chicken, mayonnaise, tarragon, and grapes. Grapes! Who knew?