12 Irresistible Chicken Salad With Grapes Recipes That Steal the Spotlight

Written by Clara Bennett in Soups & Salads

You’ll find these 12 chicken-and-grape salads smart, versatile, and easy to make, each balancing savory chicken with the bright sweetness of grapes for texture and pop. Expect creamy classics, zesty Mediterranean twists, nut-studded crunches, and a few spicy or citrus-forward variations that wake up the palate. Whether you need a picnic showstopper or a quick weeknight meal, one of these recipes will become your go-to — and a couple may surprise you.

Classic Chicken Salad With Red and Green Grapes

A bright, creamy chicken salad studded with sweet red and green grapes—perfect for sandwiches, salads, or scooping with crackers.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
  • 1 cup red seedless grapes, halved
  • 1 cup green seedless grapes, halved
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely minced (optional, or use scallion)
  • 1/2 cup mayonnaise (adjust to taste)
  • 1/4 cup plain Greek yogurt or sour cream (optional for tang)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • 2 tablespoons chopped fresh parsley (or dill), optional
  • Lettuce leaves, bread, croissants, or crackers for serving

How to Make:

  1. In a large bowl, combine the cooked chicken, halved red grapes, halved green grapes, chopped celery, and minced red onion.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, salt, and pepper until smooth.
  3. Pour the dressing over the chicken mixture and gently fold until everything is evenly coated; taste and adjust salt, pepper, or lemon as needed.
  4. Stir in the chopped parsley or dill for a fresh finish.
  5. Chill the salad for at least 30 minutes to let flavors meld, or serve immediately if you’re in a hurry.
  6. Serve on lettuce, between bread or croissants, or with crackers.

Enjoy scooping up a bright, crunchy, and slightly sweet bite—perfect for picnics, lunches, or quick weeknight meals!

Curry Chicken Salad With Golden Raisins and Grapes

Bright, tangy curry chicken salad studded with golden raisins and juicy grapes — perfect for sandwiches or a quick lunch.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 cup seedless red or green grapes, halved
  • 1/2 cup golden raisins
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely diced (optional, for a little bite)
  • 3/4 cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 teaspoons curry powder (adjust to taste)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped toasted almonds or chopped walnuts (optional, for crunch)
  • Lettuce leaves or bread, for serving

How to Make:

  1. In a large bowl, combine the mayonnaise (or yogurt), curry powder, lemon juice, and Dijon mustard. Stir until smooth.
  2. Add the shredded chicken, halved grapes, golden raisins, chopped celery, and red onion to the bowl.
  3. Toss everything gently until the chicken and fruit are evenly coated with the curry dressing.
  4. Fold in the toasted nuts, if using, and season with salt and pepper to taste.
  5. Cover and chill for at least 30 minutes to let flavors meld.
  6. Serve scoops on lettuce leaves or between slices of bread for a delicious sandwich.

Enjoy a sweet-savory bite that’s bright, crunchy, and totally crave-worthy!

Crunchy Waldorf-Style Chicken Salad With Grapes and Apples

Crunchy Waldorf-Style Chicken Salad — sweet, tangy, and satisfyingly crunchy in every bite.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 cup red grapes, halved
  • 1 cup firm apple, cored and diced (Honeycrisp or Gala)
  • 1/2 cup celery, thinly sliced
  • 1/2 cup toasted walnuts or pecans, chopped
  • 1/3 cup dried cranberries (optional)
  • 3/4 cup mayonnaise (adjust for creaminess)
  • 2 tablespoons plain Greek yogurt (or more mayo)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • Lettuce leaves or croissants, for serving

How to Make:

  1. In a large bowl, combine the cooked chicken, halved grapes, diced apple, and sliced celery.
  2. Add the chopped toasted nuts and dried cranberries, then toss gently to mix.
  3. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, salt, and pepper until smooth.
  4. Pour the dressing over the chicken mixture and fold gently until everything is evenly coated.
  5. Taste and adjust seasoning or add a little more lemon juice if you want extra brightness.
  6. Chill the salad in the fridge for at least 30 minutes to let flavors meld (optional but recommended).
  7. Serve scoops on crisp lettuce leaves, toasted bread, or split croissants.

Enjoy the sweet crunch and creamy tang — perfect for a picnic, lunch, or quick weeknight treat!

Greek Yogurt Chicken Salad With Honeyed Grapes and Almonds

Bright, creamy chicken salad with honeyed grapes and crunchy almonds — perfect for lunch or a picnic.

Ingredients:

  • 2 cups cooked chicken, shredded or chopped
  • 1 cup seedless grapes (red or green), halved
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/4 cup sliced or slivered almonds, toasted
  • 2 stalks celery, finely chopped
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Lettuce leaves, croissants, or bread for serving

How to Make:

  1. In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, and lemon juice until smooth.
  2. Taste the dressing and season with salt and pepper.
  3. Place the cooked chicken in a mixing bowl and add the chopped celery and parsley.
  4. Pour the dressing over the chicken mixture and toss until everything is evenly coated.
  5. Fold in the halved grapes and toasted almonds gently so the grapes don’t burst.
  6. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld (optional but recommended).
  7. Serve on lettuce leaves, croissants, or your favorite bread and enjoy.

A deliciously invigorating twist on classic chicken salad — enjoy every crunchy, sweet bite!

Avocado and Grape Chicken Salad With Lime-Dill Dressing

Bright, creamy and zesty—this avocado and grape chicken salad with lime-dill dressing is a fresh twist on a classic that’s perfect for sandwiches or a light lunch.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie works great)
  • 1 ripe avocado, diced
  • 1 cup red or green seedless grapes, halved
  • 1/3 cup celery, thinly sliced
  • 2 tablespoons red onion, finely chopped (optional)
  • 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
  • 1/3 cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons sour cream or extra yogurt (optional, for creaminess)
  • Zest and juice of 1 lime (about 1 tablespoon juice)
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • Lettuce leaves, bread, or croissant halves for serving

How to Make:

  1. In a large bowl, combine the cooked chicken, diced avocado, halved grapes, sliced celery, red onion (if using), and chopped dill.
  2. In a small bowl, whisk together the mayonnaise, sour cream (if using), lime zest and juice, and honey until smooth.
  3. Pour the dressing over the chicken mixture and gently fold until everything is evenly coated—be careful not to mash the avocado.
  4. Taste and season with salt and pepper; adjust lime or honey if you want it tangier or sweeter.
  5. Chill in the refrigerator for 15–30 minutes if you like it cold, or serve immediately.
  6. Serve on a bed of lettuce, in sandwiches, wraps, or croissant halves.

Enjoy this bright, creamy salad that balances rich avocado and sweet grapes with a zesty lime-dill kick—perfect for sunny lunches and picnics!

Poppy Seed Chicken Salad With Grapes and Celery

Bright, crunchy, and slightly sweet—this poppy seed chicken salad with grapes and celery is a picnic-perfect classic.

Ingredients:

  • 3 cups cooked chicken, chopped or shredded (rotisserie works well)
  • 1 cup seedless grapes, halved (red or green)
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely diced (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1/4 cup chopped toasted walnuts or pecans (optional)
  • Lettuce leaves or croissants for serving

How to Make:

  1. In a large bowl combine the mayonnaise, Greek yogurt, honey, apple cider vinegar, Dijon mustard, poppy seeds, salt, and pepper. Whisk until smooth.
  2. Add the chopped chicken, halved grapes, celery, and red onion (if using) to the bowl.
  3. Gently fold the dressing into the chicken mixture until everything is evenly coated.
  4. Stir in the toasted nuts if you like some extra crunch.
  5. Taste and adjust seasoning with more salt, pepper, or honey as needed.
  6. Chill the salad for at least 30 minutes to let flavors mingle.
  7. Serve on a bed of lettuce, in a sandwich, or stuffed into croissants.

Enjoy this bright, creamy chicken salad that’s sweet, tangy, and wonderfully crunchy—perfect for lunch or a light dinner!

Blue Cheese, Walnut, and Grape Chicken Salad

A creamy, crunchy chicken salad that balances tangy blue cheese, toasty walnuts, and sweet grapes for a fancy-but-easy lunch.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup red or green grapes, halved
  • 3/4 cup celery, thinly sliced
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/3 cup crumbled blue cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt (optional for tang and creaminess)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Lettuce leaves, croissants, or bread for serving

How to Make:

  1. In a large bowl, combine the chicken, halved grapes, sliced celery, and chopped toasted walnuts.
  2. In a small bowl, whisk together the mayonnaise, Greek yogurt (if using), lemon juice, and Dijon mustard until smooth.
  3. Pour the dressing over the chicken mixture and gently toss to coat everything evenly.
  4. Fold in the crumbled blue cheese, tasting and seasoning with salt and pepper as needed.
  5. Chill the salad in the fridge for 20–30 minutes to let flavors meld, or serve immediately if short on time.
  6. Spoon the chicken salad onto lettuce leaves, croissants, or your favorite bread and enjoy.

Serve chilled and enjoy the sweet, tangy, and crunchy combo in every bite!

Dijon-Herb Chicken Salad With Roasted Grapes

Cranberry-Grape Chicken Salad With Pecans and Tarragon

A bright, crunchy cranberry-grape chicken salad with toasted pecans and fresh tarragon — perfect for sandwiches, salads, or a picnic plate.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
  • 1 cup red grapes, halved
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped
  • 1/4 cup celery, finely chopped
  • 2 tablespoons fresh tarragon, chopped (or 2 teaspoons dried)
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt (or additional mayo)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Optional: 1 tablespoon honey (if you like it a touch sweeter)
  • Optional for serving: lettuce leaves, croissants, whole-grain bread, or mixed greens

How to Make:

  1. If your pecans aren’t toasted, add them to a dry skillet over medium heat and toast 3–4 minutes until fragrant; cool and chop.
  2. In a large bowl combine the cooked chicken, halved grapes, dried cranberries, chopped pecans, celery, and tarragon.
  3. In a small bowl whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon, salt, pepper, and honey if using.
  4. Pour the dressing over the chicken mixture and toss gently until everything is evenly coated.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  6. Chill at least 30 minutes to let flavors meld, or serve right away if you’re hungry.
  7. Serve on lettuce leaves, in croissants, on toasted bread, or over mixed greens.

Enjoy this sweet-and-savory chicken salad that’s crunchy, creamy, and ready to brighten your lunch!

Spicy Sriracha Chicken Salad With Grapes and Cilantro

A sweet-and-spicy chicken salad that pairs juicy grapes with a zesty sriracha kick and bright cilantro.

Ingredients:

  • 3 cups cooked chicken, shredded or diced (rotisserie or poached)
  • 1 cup seedless red or green grapes, halved
  • 1/2 cup mayonnaise
  • 2 tablespoons Greek yogurt (optional for a tangy lighter dressing)
  • 1 to 2 tablespoons sriracha (adjust to taste)
  • 1 teaspoon honey or agave
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup chopped celery (optional for crunch)
  • 2 tablespoons thinly sliced green onions
  • 1 tablespoon lime juice
  • Salt and freshly ground black pepper, to taste
  • Lettuce leaves, croissants, or bread for serving

How to Make:

  1. In a large bowl, combine the mayonnaise, Greek yogurt (if using), sriracha, honey, and lime juice. Whisk until smooth.
  2. Taste the dressing and adjust sriracha, honey, or lime to balance heat and sweetness.
  3. Add the cooked chicken to the bowl and toss to coat evenly with the dressing.
  4. Fold in the halved grapes, chopped cilantro, celery (if using), and green onions.
  5. Season with salt and pepper to taste and give everything one gentle final toss.
  6. Chill for 15–30 minutes if you prefer it cold, or serve immediately.
  7. Serve on lettuce leaves, in croissants, or between slices of bread for a tasty sandwich.

Enjoy the sweet, spicy, and herby flavors in every bite!

Mediterranean Chicken Salad With Grapes, Feta, and Olives

Bright, zesty, and satisfying—this Mediterranean chicken salad combines sweet grapes with salty feta and briny olives for a perfect light meal.

Ingredients:

  • 3 cups cooked chicken, shredded or chopped (rotisserie or grilled)
  • 1 cup seedless red or green grapes, halved
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (optional)
  • 3 tbsp extra-virgin olive oil
  • 1 1/2 tbsp lemon juice (about 1 lemon)
  • 1 tsp Dijon mustard
  • 1/2 tsp honey or to taste
  • Salt and black pepper to taste
  • Optional: mixed greens or pita for serving

How to Make:

  1. In a large bowl, combine the cooked chicken, halved grapes, cherry tomatoes, cucumber, olives, red onion, parsley, and mint if using.
  2. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
  3. Pour the dressing over the chicken mixture and toss gently to coat all ingredients evenly.
  4. Sprinkle the crumbled feta over the salad and toss once more very gently so the cheese doesn’t fully break up.
  5. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
  6. Chill for 15–30 minutes if you like it cold, or serve immediately over mixed greens or with warm pita.

Enjoy the bright, tangy flavors—this salad is perfect for lunches, picnics, or a quick weeknight dinner!

Lemon-Basil Chicken Salad With Grapes and Pistachios

Bright, zesty, and delightfully crunchy — a fresh twist on classic chicken salad.

Ingredients:

  • 3 cups cooked chicken, shredded or chopped (rotisserie or poached)
  • 1 cup red or green seedless grapes, halved
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/3 cup mayonnaise
  • 2 tablespoons plain Greek yogurt (optional for creaminess)
  • Zest and juice of 1 lemon (about 1 tablespoon juice)
  • 2 tablespoons fresh basil, thinly sliced (chiffonade)
  • 1 celery stalk, finely diced
  • 1/4 small red onion, finely minced (or 2 tablespoons shallot)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or to taste
  • Salt and freshly ground black pepper, to taste
  • Lettuce leaves or croissants/whole-grain bread for serving

How to Make:

  1. In a large bowl combine the mayonnaise, Greek yogurt (if using), lemon zest, lemon juice, Dijon mustard, honey, salt, and pepper; whisk until smooth.
  2. Add the cooked chicken to the bowl.
  3. Fold in the halved grapes, chopped pistachios, diced celery, and minced red onion.
  4. Gently mix in the sliced basil until everything is evenly coated.
  5. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.
  6. Chill the salad for 20–30 minutes to let flavors meld, or serve immediately.
  7. Serve on lettuce leaves, toasted bread, or croissants and enjoy.

Fresh, bright, and ready to make any lunch feel like a sunny picnic.

Recent Posts