20 Delicious Chicken Salad Recipes with Grapes and Nuts

Looking for a fresh twist on your chicken salad? You’re in for a treat! Our roundup of 20 Delicious Chicken Salad Recipes with Grapes and Nuts is packed with mouthwatering variations that blend sweet, crunchy, and savory flavors perfectly. Whether you’re meal prepping for the week or whipping up a quick lunch, these recipes are sure to delight. Dive in and discover your new favorite!

Classic Chicken Salad with Grapes and Almonds

Grab your forks because this chicken salad is a game-changer. Juicy grapes and crunchy almonds bring the perfect mix of sweet and savory.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/2 cup almonds, sliced
  • 1/4 cup celery, finely chopped
• For the dressing:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, sliced almonds, and chopped celery.
2. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and black pepper until smooth. Tip: For a lighter version, swap half the mayo with Greek yogurt.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Tip: Let the salad chill in the fridge for at least 30 minutes to let the flavors meld.
4. Serve the chicken salad on a bed of greens, in a sandwich, or with crackers for a crunchy contrast. Tip: Toast the almonds beforehand for an extra nutty flavor.

Kick back and enjoy the creamy texture with bursts of sweetness from the grapes and a satisfying crunch from the almonds. Perfect for picnics or a quick lunch that feels gourmet.

Curry Chicken Salad with Grapes and Walnuts

Zesty and zingy, this curry chicken salad is your next meal prep hero. Packed with crunch and sweetness, it’s a flavor bomb ready in minutes.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/2 cup walnuts, chopped
  • 1/4 cup celery, diced
  • 2 tbsp green onions, sliced
• For the dressing:
  • 1/2 cup mayonnaise
  • 1 tbsp curry powder
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, chopped walnuts, diced celery, and sliced green onions.
2. In a separate small bowl, whisk together the mayonnaise, curry powder, lemon juice, honey, and salt until smooth. Tip: Adjust the curry powder to your taste for more or less spice.
3. Pour the dressing over the chicken mixture and toss until everything is evenly coated. Tip: Let the salad chill in the fridge for at least 30 minutes to let the flavors meld.
4. Serve the curry chicken salad on a bed of greens, in a sandwich, or with crackers for a crunchy contrast. Tip: For an extra crunch, toast the walnuts before adding them to the salad.

Juicy grapes and crunchy walnuts bring texture to the creamy, curry-spiced chicken. Try stuffing it into avocados for a keto-friendly twist or scooping it onto endive leaves for an elegant appetizer.

Greek Yogurt Chicken Salad with Grapes and Pecans

Zesty and refreshing, this chicken salad swaps mayo for Greek yogurt, packing a protein punch with juicy grapes and crunchy pecans. Perfect for meal prep or a quick lunch that doesn’t skimp on flavor.

Ingredients

• For the salad:
  • 2 cups cooked chicken breast, shredded
  • 1 cup red grapes, halved
  • 1/2 cup pecans, chopped
• For the dressing:
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, and chopped pecans.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and toss until everything is evenly coated. Tip: Let the salad chill in the fridge for 30 minutes to let the flavors meld.
4. Serve the chicken salad on a bed of greens, in a wrap, or with crackers for a crunchy contrast. Tip: Toast the pecans beforehand for an extra layer of flavor.
5. Store any leftovers in an airtight container in the fridge for up to 3 days. Tip: Add a squeeze of lemon juice before serving to brighten the flavors.

Every bite offers a creamy, tangy, and slightly sweet mix with a satisfying crunch. Try stuffing it into avocados for a keto-friendly twist or layer it in a mason jar for a portable lunch.

Avocado Chicken Salad with Grapes and Cashews

Dig into this creamy, crunchy, and slightly sweet Avocado Chicken Salad that’s a game-changer for your lunch routine. Perfect for meal prep or a quick fix, it’s packed with flavors and textures that’ll keep you coming back for more.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 large avocado, diced
  • 1/2 cup red grapes, halved
  • 1/4 cup cashews, roughly chopped
  • 2 tbsp red onion, finely diced
• For the dressing:
  • 1/4 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the shredded chicken, diced avocado, halved grapes, chopped cashews, and diced red onion.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, salt, and pepper until smooth.
3. Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Tip: For the best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
4. Serve the salad on a bed of greens, in a wrap, or with crackers for a satisfying crunch. Tip: If you’re meal prepping, store the dressing separately and mix just before eating to keep the avocado fresh.
5. Enjoy the contrast of creamy avocado, juicy grapes, and crunchy cashews in every bite. Tip: For an extra kick, add a pinch of chili flakes to the dressing.

You’ll love the creamy texture against the crisp cashews and the sweet pop from the grapes. Try scooping it onto endive leaves for an elegant appetizer or stuffing it into a pita for a hearty lunch.

Spicy Chicken Salad with Grapes and Peanuts

Just when you thought chicken salad couldn’t get any better, we’re tossing in spicy, sweet, and crunchy for a flavor explosion. This isn’t your grandma’s chicken salad—unless she’s cool as hell.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne pepper
• For the salad: 1/2 cup red grapes (halved), 1/4 cup roasted peanuts (chopped), 2 cups mixed greens
• For the dressing: 1/4 cup mayonnaise, 1 tbsp honey, 1 tbsp lime juice, 1/2 tsp chili flakes

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Rub the chicken breasts with olive oil, then season with salt, black pepper, paprika, and cayenne pepper. Place on the baking sheet.
3. Bake for 25 minutes or until the internal temperature reaches 165°F. Let rest for 5 minutes, then dice.
4. In a large bowl, whisk together mayonnaise, honey, lime juice, and chili flakes for the dressing.
5. Add the diced chicken, halved grapes, and chopped peanuts to the bowl. Toss to coat evenly.
6. Serve the chicken mixture over a bed of mixed greens.

Who knew spicy and sweet could play so nicely together? The crunch of peanuts against the juicy grapes and tender chicken is a texture dream. Try stuffing this salad into a pita for a portable lunch that packs a punch.

Apple Chicken Salad with Grapes and Hazelnuts

Slice into this crisp, juicy combo that’s a game-changer for lunch. Sweet apples, tender chicken, and crunchy hazelnuts team up for a salad that’s anything but basic.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/2 cup hazelnuts, toasted and chopped
  • 1 large apple, thinly sliced
  • 4 cups mixed greens
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, shredded chicken, halved grapes, sliced apple, and chopped hazelnuts.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well blended. Season with salt and pepper.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

With every forkful, expect a symphony of textures—crisp, creamy, and crunchy. Serve it in a hollowed-out apple for a fun, edible bowl that’ll wow at picnics.

Balsamic Chicken Salad with Grapes and Pine Nuts

Perfect for those who crave a mix of sweet and savory, this salad combines juicy grapes, crunchy pine nuts, and tender balsamic chicken for a dish that’s anything but boring.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the salad:
  • 4 cups mixed greens
  • 1 cup red grapes, halved
  • 1/4 cup pine nuts, toasted
  • 1/4 cup crumbled feta cheese
• For the dressing:
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F).
2. In a bowl, mix 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken breasts, ensuring they’re fully coated. Let marinate for 10 minutes.
3. Grill or cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While the chicken cooks, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden. Tip: Watch closely to prevent burning.
5. In a large bowl, combine the mixed greens, halved grapes, toasted pine nuts, and crumbled feta cheese.
6. Whisk together 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tbsp honey, and 1 tsp Dijon mustard for the dressing. Season with salt and pepper. Tip: Adjust honey for desired sweetness.
7. Slice the rested chicken and add it to the salad. Drizzle with dressing and toss gently to combine. Tip: Add dressing just before serving to keep greens crisp.

Light and refreshing, the crisp greens and juicy grapes contrast beautifully with the savory chicken and rich pine nuts. Serve it in a hollowed-out watermelon for a summer party showstopper.

Mustard Chicken Salad with Grapes and Pistachios

Elevate your lunch game with this crunchy, creamy, and utterly addictive salad that’s a breeze to whip up. Perfect for meal prep or a quick dinner, it’s a flavor bomb waiting to explode in your mouth.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 4 cups mixed greens
  • 1 cup red grapes, halved
  • 1/2 cup shelled pistachios
• For the dressing:
  • 1/4 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Rub the chicken breasts with olive oil, then season with salt and pepper. Place on the prepared baking sheet.
3. Bake for 25 minutes, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While the chicken cooks, whisk together mayonnaise, Dijon mustard, honey, and apple cider vinegar in a small bowl. Set aside.
5. In a large bowl, combine mixed greens, halved grapes, and pistachios.
6. Add the sliced chicken to the salad bowl. Drizzle with the dressing and toss gently to coat.
7. Tip: For extra crunch, toast the pistachios in a dry skillet over medium heat for 3 minutes before adding to the salad.
8. Tip: Let the chicken rest after baking to keep it juicy.
9. Tip: Adjust the honey in the dressing to balance the tanginess to your liking.

Yum! The contrast of juicy grapes, crunchy pistachios, and tender chicken against the creamy, tangy dressing is unreal. Serve it in a wrap or over a bed of quinoa for a heartier meal.

Honey Chicken Salad with Grapes and Macadamia Nuts

Forget boring lunches—this honey chicken salad is a crunchy, sweet, and creamy dream. Toss it together in minutes for a meal that’s anything but basic.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/2 cup macadamia nuts, chopped
  • 1/4 cup celery, diced
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 1/3 cup mayonnaise
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, chopped macadamia nuts, diced celery, and finely chopped red onion.
2. In a small bowl, whisk together the mayonnaise, honey, lemon juice, salt, and black pepper until smooth. Tip: For a lighter version, swap half the mayo with Greek yogurt.
3. Pour the dressing over the chicken mixture and toss until everything is evenly coated. Tip: Let the salad chill in the fridge for 30 minutes to enhance the flavors.
4. Serve the salad on a bed of greens, in a sandwich, or with crackers for a crunchy contrast. Tip: Toast the macadamia nuts beforehand for an extra nutty flavor.

Every bite packs a punch—juicy grapes, crunchy nuts, and tender chicken, all hugged by a sweet and tangy dressing. Try it stuffed in a croissant for a decadent twist.

Lemon Poppy Seed Chicken Salad with Grapes and Sunflower Seeds

Forget boring chicken salad—this zesty, crunchy, sweet-and-savory mashup is your new lunch obsession. Fresh lemon and poppy seeds **brighten** tender chicken, while grapes and sunflower seeds **add pops of texture**.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/4 cup sunflower seeds
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp poppy seeds
  • 1 tsp honey
  • Salt to taste

Instructions

1. In a large bowl, **combine** shredded chicken, halved grapes, and sunflower seeds.
2. In a small bowl, **whisk** together mayonnaise, lemon juice, poppy seeds, honey, and a pinch of salt until smooth.
3. **Pour** the dressing over the chicken mixture and **toss** until everything is evenly coated.
4. **Chill** the salad in the refrigerator for at least 30 minutes to let the flavors meld.
5. **Serve** chilled on a bed of greens, in a sandwich, or with crackers for a crunchy contrast.

Perfect for picnics or meal prep, this salad **strikes a balance** between creamy and crunchy, with a **tangy lemon kick**. Try it stuffed in avocados for a keto-friendly twist.

Tarragon Chicken Salad with Grapes and Pumpkin Seeds

Viral flavors are shaking up your lunch routine with this Tarragon Chicken Salad. **Toss** juicy grapes, crunchy pumpkin seeds, and tender chicken for a bite that’s anything but basic.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/4 cup pumpkin seeds
  • 1/4 cup celery, diced
• For the dressing:
  • 1/2 cup mayonnaise
  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, pumpkin seeds, and diced celery.
2. In a small bowl, whisk together mayonnaise, chopped tarragon, lemon juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture. Use a spatula to fold everything together until evenly coated. Tip: For best flavor, let the salad chill in the fridge for at least 30 minutes before serving.
4. Serve the salad on a bed of greens, in a sandwich, or with crackers for a crunchy contrast. Tip: Toast the pumpkin seeds lightly for an extra layer of flavor.
5. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: The flavors meld and intensify over time, making leftovers even more delicious.

This salad **texture** is a dreamy mix of creamy and crunchy, with the tarragon adding a fresh, slightly sweet note. Try it stuffed in a ripe avocado for a creamy, green twist.

Cranberry Chicken Salad with Grapes and Sesame Seeds

Outshine your usual lunch with this vibrant cranberry chicken salad—packed with juicy grapes and a crunchy sesame seed finish. Perfect for meal prep or a quick, refreshing bite.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/4 cup dried cranberries
  • 2 tbsp sesame seeds
• For the dressing:
  • 1/2 cup mayonnaise
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, dried cranberries, and sesame seeds.
2. In a small bowl, whisk together the mayonnaise, honey, lemon juice, and salt until smooth.
3. Pour the dressing over the chicken mixture and toss until everything is evenly coated.
4. Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a quick stir and sprinkle with extra sesame seeds for garnish.

Amazingly textured with tender chicken, pops of sweetness from the grapes, and a nutty crunch from sesame seeds. Serve it on a croissant for a decadent twist or over greens for a lighter option.

Bacon Chicken Salad with Grapes and Brazil Nuts

Bold flavors collide in this no-fuss, crowd-pleasing dish that’s as easy to make as it is to devour. Perfect for meal prep or a quick lunch, it’s a crunchy, creamy dream.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1/2 cup bacon, cooked and crumbled
  • 1 cup red grapes, halved
  • 1/2 cup Brazil nuts, roughly chopped
  • 1/4 cup green onions, sliced
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, crumbled bacon, halved grapes, chopped Brazil nuts, and sliced green onions.
2. In a separate small bowl, whisk together the mayonnaise, lemon juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
4. Serve chilled. Tip: For an extra crunch, add more Brazil nuts right before serving. Tip: This salad pairs wonderfully with a crisp white wine or a light, citrusy iced tea.

Hearty and satisfying, this salad offers a delightful mix of textures from the juicy grapes and crunchy nuts. Try serving it on a bed of leafy greens or stuffed into a whole wheat pita for a portable meal.

Dill Chicken Salad with Grapes and Flaxseeds

Ditch the boring lunch routine with this crunchy, creamy dill chicken salad. Packed with juicy grapes and nutty flaxseeds, it’s a texture party in every bite.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/4 cup flaxseeds
  • 1/2 cup celery, diced
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, halved grapes, flaxseeds, and diced celery.
2. In a small bowl, whisk together the mayonnaise, fresh dill, lemon juice, salt, and black pepper until smooth. Tip: For extra creaminess, let the dressing sit for 10 minutes before mixing.
3. Pour the dressing over the chicken mixture and gently toss until everything is evenly coated. Tip: Use a rubber spatula to fold the ingredients together without crushing the grapes.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld. Tip: Cover the bowl with plastic wrap to keep the salad fresh.

Perfect for sandwiches, wraps, or straight out of the bowl, this salad boasts a delightful contrast of textures. The creamy dressing clings to every piece, while the grapes and flaxseeds add bursts of sweetness and crunch.

Orange Chicken Salad with Grapes and Chia Seeds

Never settle for boring salads again. This orange chicken salad packs a punch with juicy grapes and crunchy chia seeds for a meal that’s as nutritious as it is delicious.

Ingredients

• For the salad:
  • 2 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 2 tbsp chia seeds
  • 4 cups mixed greens
• For the dressing:
  • 1/4 cup fresh orange juice
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, shredded chicken, halved grapes, and chia seeds.
2. In a small bowl, whisk together the fresh orange juice, olive oil, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the chia seeds to slightly soften and the flavors to meld.

Kick your lunch game up a notch with this salad’s perfect balance of sweet and tangy, topped off with a satisfying crunch. Serve it in a hollowed-out orange for an Instagram-worthy presentation that’s as fun to eat as it is to look at.

Garlic Chicken Salad with Grapes and Hemp Seeds

Punch up your lunch with this crunchy, creamy, and utterly addictive salad that’s a breeze to whip up. Perfect for meal prep or a quick dinner fix, it’s packed with flavors that pop and textures that thrill.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp garlic powder, salt to taste
• For the salad: 4 cups mixed greens, 1 cup red grapes (halved), 1/4 cup hemp seeds
• For the dressing: 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 garlic clove (minced), salt and pepper to taste

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp olive oil.
2. Season the chicken breasts with garlic powder and salt, then cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. In a large bowl, combine mixed greens, halved grapes, and hemp seeds.
4. Whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper in a small bowl for the dressing. Tip: Adjust honey for sweetness or lemon for tanginess to suit your taste.
5. Slice the rested chicken and add it to the salad bowl.
6. Drizzle the dressing over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

The salad boasts a delightful mix of juicy grapes, crunchy hemp seeds, and tender garlic chicken, all brought together by a zesty dressing. Serve it in a hollowed-out watermelon for a fun summer twist or pack it in a jar for a no-mess lunch on the go.

Rosemary Chicken Salad with Grapes and Poppy Seeds

Just when you thought chicken salad couldn’t get any better, we’re tossing in juicy grapes and a sprinkle of poppy seeds for that crunch you crave. This isn’t your grandma’s chicken salad—unless she’s cool like that.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the salad: 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp lemon juice, 1 tsp poppy seeds, 2 cups red grapes (halved), 1/4 cup chopped red onion, 1/4 cup chopped celery, 1 tbsp chopped fresh rosemary

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Rub the chicken breasts with olive oil, then season with salt and pepper. Place on the baking sheet.
3. Bake for 25-30 minutes, or until the internal temperature reaches 165°F. Let cool, then chop into bite-sized pieces.
4. In a large bowl, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and poppy seeds until smooth.
5. Add the chopped chicken, grapes, red onion, celery, and rosemary to the bowl. Toss until everything is evenly coated with the dressing.
6. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Opt for serving this salad on a bed of mixed greens for extra freshness, or between two slices of artisan bread for a hearty sandwich. The grapes add a sweet burst, while the poppy seeds bring a subtle crunch that’ll have you coming back for more.

Thyme Chicken Salad with Grapes and Quinoa

Get ready to shake up your lunch routine with this Thyme Chicken Salad—packed with juicy grapes, fluffy quinoa, and a herbaceous kick that’ll make your taste buds dance.

Ingredients

• For the chicken: 2 boneless, skinless chicken breasts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp fresh thyme leaves
• For the quinoa: 1 cup quinoa, 2 cups water, 1/2 tsp salt
• For the salad: 1 cup red grapes (halved), 1/4 cup sliced almonds, 2 tbsp fresh thyme leaves, 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. Rub the chicken breasts with olive oil, then season with salt, pepper, and thyme. Place on the baking sheet.
3. Bake for 25 minutes, or until the internal temperature reaches 165°F. Let rest for 5 minutes, then dice.
4. Rinse the quinoa under cold water. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
5. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Add the diced chicken, cooked quinoa, grapes, almonds, and thyme. Toss to combine.
6. Serve chilled or at room temperature. For an extra crunch, toast the almonds before adding.

Now, this salad brings a symphony of textures—tender chicken, chewy quinoa, and crisp grapes. Try scooping it into butter lettuce cups for a fresh, handheld twist.

Basil Chicken Salad with Grapes and Farro

Kick off your summer with this Basil Chicken Salad with Grapes and Farro—**fresh, filling, and fabulously easy**. Perfect for meal prep or a quick lunch that **packs a punch**.

Ingredients

• For the salad:
  • 2 cups cooked farro
  • 1.5 cups shredded cooked chicken
  • 1 cup halved red grapes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh basil
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked farro, shredded chicken, halved grapes, sliced red onion, and chopped basil.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until smooth. Season with salt and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
4. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted almonds or walnuts.

Relish the contrast of **juicy grapes and tender chicken** against the **chewy farro**. Try stuffing it into a pita or layering it over greens for a **fresh twist**.

Mint Chicken Salad with Grapes and Barley

Yield to the refreshing crunch of this mint chicken salad, where juicy grapes and hearty barley play the supporting roles. It’s a no-fuss, flavor-packed dish that’s as easy to make as it is to devour.

Ingredients

• For the salad:
  • 2 cups cooked barley, cooled
  • 1.5 cups cooked chicken, shredded
  • 1 cup red grapes, halved
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the cooled barley, shredded chicken, halved grapes, chopped mint, and sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well blended. Tip: For a smoother dressing, emulsify the ingredients by slowly adding the oil to the lemon juice while whisking.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted almonds or walnuts before serving.

Relish the contrast of textures—the tender chicken, the pop of grapes, and the chewiness of barley. This salad shines at picnics or as a bright lunchbox filler, proving that simple ingredients can create unforgettable meals.

Conclusion

We hope this roundup of 20 Delicious Chicken Salad Recipes with Grapes and Nuts inspires your next meal! Each recipe offers a unique twist on a classic, perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access. Happy cooking!