Description
This Chicken Salad Chick Grape Salad is a creamy, crunchy, and refreshing chicken salad featuring shredded poached chicken, sweet seedless grapes, crisp celery, and a tangy mayonnaise-Dijon mustard dressing. Garnished with chopped pecans or walnuts for added texture, this salad is perfect served chilled on lettuce leaves or in croissants for a light and satisfying meal.
Ingredients
Scale
Main Ingredients
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 ½ cups seedless grapes, halved
- ¾ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup chopped celery
- ½ cup chopped pecans or walnuts (for garnish)
Instructions
- Cook the chicken: Poach or boil the boneless skinless chicken breasts in salted water for about 15-20 minutes until fully cooked. Remove from water and allow to cool before shredding with forks or hands.
- Prepare the dressing: In a mixing bowl, combine mayonnaise and Dijon mustard, whisking until smooth and evenly blended.
- Combine salad ingredients: Add the chopped celery and halved seedless grapes to the dressing. Gently fold in the shredded chicken until all ingredients are well coated with the dressing.
- Add garnish: Incorporate the chopped pecans or walnuts into the chicken salad, distributing them evenly for added crunch.
- Chill: Cover the salad and refrigerate for at least one hour to allow flavors to meld and the salad to chill thoroughly.
- Serve: Serve the chilled chicken salad on crisp lettuce leaves or inside croissants. Optionally, drizzle any remaining dressing on top for extra flavor.
Notes
- Poaching the chicken keeps it tender and moist, perfect for salads.
- Use seedless grapes to avoid any unexpected seeds.
- You can substitute walnuts for pecans depending on your preference or availability.
- For a healthier twist, use light mayonnaise or Greek yogurt instead.
- This salad is best served chilled and consumed within 2 days for freshness.
