Packed Chicken and Grape Salad

I’ve been making this Packed Chicken and Grape Salad for years when I need something bright, fast, and reliably crowd-pleasing. It’s a creamy, crunchy chicken salad studded with juicy grapes and toasted walnuts—great for weekday lunches, potlucks, or a light dinner. If you like a little sweet-and-tang contrast in your salads, this one hits the mark every time. For a riff on crunchy chicken salads with Asian flavors, you might also enjoy this Asian chicken crunch salad I keep in rotation.

Why you’ll love this dish

This salad is an easy balance of textures and flavors: tender grilled chicken, crisp celery, juicy grapes, crunchy toasted walnuts, and a creamy yogurt-based dressing that’s tangy but not heavy. It’s fast to assemble and scales up well for company. It’s also a lighter alternative to mayo-heavy chicken salads without sacrificing creaminess.

“A quick, family-friendly salad that tastes like something from a café — sweet grapes, crunchy walnuts, and juicy chicken. I make a double batch every time.”

Reasons to reach for this recipe:

• Quick weeknight prep — grill or pan-sear chicken in about 15 minutes.
• Kid- and office-friendly — mild, slightly sweet flavors most people enjoy.
• Healthier swap — Greek yogurt reduces calories and boosts protein versus mayonnaise.
• Versatile — use as a sandwich filling, on greens, or stuffed in pita pockets.

How this recipe comes together

This is a straightforward, five-part process so you can scan and know what to expect:

1. Cook seasoned chicken breasts on the grill or a hot skillet until cooked through and golden.
2. Let the chicken rest and then chop it into bite-sized pieces.
3. Chop grapes, celery, and toasted walnuts to match the chicken pieces.
4. Whisk a simple dressing with Greek yogurt, Dijon, honey, and lemon.
5. Fold everything together and chill for at least 30 minutes to let flavors meld.

Gather these items

• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh grapes (red or green), halved if large
• 1 cup plain Greek yogurt (full-fat or 2% for best texture)
• 1 cup chopped celery
• ½ cup chopped toasted walnuts
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp freshly squeezed lemon juice
• Salt and pepper to taste

Substitution notes: swap toasted pecans or sliced almonds for walnuts if you prefer. If you need dairy-free, use a neutral-flavored vegan yogurt or a light mayonnaise. For a lower-sugar dresssing, reduce honey to 1 tbsp and add more lemon to taste.

Step-by-step instructions

1. Cook the chicken: Heat a grill or skillet over medium. Season the breasts with salt and pepper. Cook 6–7 minutes per side until golden and the internal temperature reads 165°F (74°C). Remove and let rest 5–10 minutes.
2. Chop ingredients: While the chicken cools, halve or quarter grapes if large. Chop celery and roughly chop the toasted walnuts into bite-sized pieces.
3. Make the dressing: In a bowl whisk together Greek yogurt, Dijon mustard, honey, and lemon juice until smooth. Taste and season with a little salt and pepper.
4. Combine: Chop the rested chicken into cubes. In a large bowl gently fold together chicken, grapes, celery, walnuts, and the dressing until everything is evenly coated.
5. Chill: Cover and refrigerate at least 30 minutes to let flavors meld. Serve chilled or at cool room temperature.

Quick safety tip: always use a meat thermometer to confirm chicken reaches 165°F (74°C), and refrigerate leftovers within two hours.

Best ways to enjoy it

Serve this salad a few different ways depending on the occasion:

• On a bed of mixed greens or baby spinach for a light lunch.
• In toasted croissants or whole-grain sandwiches for an easy handheld meal.
• Stuffed into halved avocados or pita pockets for a gluten-free option.
• As part of a picnic spread with crackers, cheese, and crisp white wine.

If you want a bolder contrast, drizzle a little extra lemon or add a sprinkle of chopped fresh herbs like tarragon or parsley. For more ideas on serving chicken salads with a stylish crunch, check out this Asian chicken crunch salad for inspiration on plating and textures.

Storage and reheating tips

• Refrigerator: Store in an airtight container for up to 3–4 days. The grapes release moisture over time, so the salad is best eaten within the first 48 hours for peak texture.
• Freezing: Not recommended — yogurt-based dressings separate when frozen and grapes turn mushy.
• Reheating: Serve cold or bring to room temperature; avoid reheating since the texture and dressing change.
• Food safety: Keep chilled and discard if left at room temperature more than two hours (one hour in hot weather).

Pro chef tips

• Toast the walnuts: Heat a dry skillet over medium and toast walnuts 3–4 minutes until fragrant, shaking the pan so they don’t burn. This dramatically improves flavor.
• Don’t overcook chicken: Pull breasts off heat when 160°F (71°C) and let rest; carryover heat brings them to 165°F. This keeps them juicy.
• Chop evenly: Cut grapes and celery into similar-sized pieces so every bite has balanced texture.
• Make ahead: You can cook the chicken a day ahead and refrigerate; chop and combine the day you’ll serve to keep the salad crisp.
• Texture tweak: If you want more creaminess, add an extra 2–3 tablespoons of Greek yogurt or a tablespoon of mayonnaise.

Creative twists

• Curry chicken and grape salad: Stir 1 teaspoon curry powder into the dressing and add a handful of chopped mango for a warm-spiced variation.
• Herb-forward version: Add chopped dill and chives for a fresher, garden-like flavor.
• Walnuts swapped: Use toasted pecans or pistachios for a different nutty profile.
• Lighter/no-dairy: Use a mashed avocado base mixed with a splash of lemon instead of yogurt.
• Warm option: Serve the chicken warm and toss with the dressing just before serving for a warm-and-cool contrast.

You can also take cues from roasted chicken recipes when you want a deeper flavor — similar to the technique in this balsamic baked chicken breast post before chopping and tossing.

Your questions answered

Q: How long does it take to make this salad?
A: Active time is about 20–30 minutes (mostly cooking and chopping). Add at least 30 minutes chilling time for best flavor, so plan for roughly an hour from start to ready-to-serve.

Q: Can I use rotisserie chicken instead of cooking breasts?
A: Yes — shredded rotisserie chicken is a great shortcut. Reduce salt in the dressing since rotisserie meat can be seasoned.

Q: Are grapes necessary? What can I substitute?
A: Grapes add sweet juiciness that balances the dressing. You can substitute halved apple pieces (toss in lemon to prevent browning) or halved cherries for a different fruity note.

Q: Is Greek yogurt safe to use for a picnic?
A: Yes, but keep the salad chilled in an insulated cooler and return leftovers to refrigeration promptly. Yogurt-based salads need to be kept at safe temperatures.

Q: Can I make this vegan?
A: Replace chicken with chickpeas or tofu, use a vegan yogurt alternative, and swap honey for maple syrup.

Conclusion

Packed Chicken and Grape Salad is a dependable, palate-pleasing dish that’s quick to make and easy to adapt. For more classic takes and inspiration on chicken salad with grapes and nuts, see this detailed recipe at Chicken Salad with Grapes – Bowl of Delicious and for another trusted version with helpful tips visit Best Chicken Salad with Grapes Recipe – Add a Pinch.