Chicken Salad with grapes, almonds, and fresh herbs was a longtime favorite of my personal chef clients. Tender roasted chicken, sweet red grapes, crunchy almonds, and a bright, creamy dressing combine for a salad that’s far from ordinary. It’s ideal for leisurely lunches, casual gatherings, picnics, or a light dinner.
“This recipe is AMAZING! … I was so skeptical of the tarragon and it worked so perfectly with it. If you love a chicken salad with grapes this is how to do it.”
Why this chicken salad with grapes is a keeper
In the South, chicken salad is a staple and each cook has a signature version. This recipe stands out because the dressing mixes mayonnaise with sour cream (or Greek yogurt), Dijon mustard, a touch of honey and apple cider vinegar, plus fresh herbs. The almonds and grapes add texture and visual appeal, while the herbs keep the flavor bright.
This chicken salad is:
- Simple to prepare. Roast chicken breasts or use a well-seasoned rotisserie or leftover cooked chicken.
- More flavorful. The mix of sour cream (or yogurt), Dijon, honey, and a little vinegar gives the dressing depth beyond plain mayo.
- Well balanced. Juicy grapes, toasted almonds, and fresh herbs create appealing contrasts in each bite.
How to make chicken salad with grapes
Recipe ingredients
Below are the main ingredients used in this chicken salad; exact quantities are shown in the recipe card further down.
Ingredient notes and substitutions
- Chicken: Use roasted boneless, skinless chicken breasts (about 2 pounds) diced into roughly 1/2-inch pieces. Rotisserie or leftover cooked chicken also works.
- Red grapes: Seedless red grapes provide sweetness and color—halve them for easier eating. Choose firm, fresh grapes.
- Almonds: Sliced or slivered almonds are best; lightly toast in a dry skillet if desired. Swap in pecans, walnuts, macadamia nuts, or hazelnuts if preferred.
- Mayonnaise & sour cream: Use a good-quality mayo and full-fat sour cream for a rich dressing. Greek yogurt can replace sour cream for a tangier, lighter option.
- Dijon mustard: Adds a subtle tang and depth; use your favorite brand.
- Tarragon: Fresh tarragon is ideal, but dried tarragon works well—rub dried herbs between your hands before adding to release their oils.
Step-by-step instructions
- Gather and prep all ingredients.
- Combine diced chicken, diced celery, diced red onion, and halved grapes in a large mixing bowl.
- Gently toss the chicken mixture to combine.
- In a separate bowl, whisk together mayonnaise, sour cream (or yogurt), Dijon mustard, honey, apple cider vinegar, chopped parsley, chives, and tarragon. Season with salt and freshly ground black pepper to taste.
- Pour the dressing over the chicken mixture and fold gently until everything is evenly coated.
- Transfer to a serving bowl and garnish with extra sliced almonds and chopped fresh chives.
- Serve over a bed of lettuce, in crusty rolls, or on croissants.
Chef tip
- When using dried herbs like tarragon, rub them between your hands before adding. The warmth and friction help release their essential oils and improve flavor.
Recipe FAQs
For best texture and flavor, serve within one to two days after assembling with the dressing. Omit the almonds until just before serving to preserve their crunch, and be sure the grapes are fresh. Properly stored, leftovers can keep up to five days in the refrigerator.
Yes. Rotisserie or canned chicken will work in a pinch, but roasting chicken yourself yields the best flavor and texture. Roast breasts at 350°F with a little oil, salt, and pepper to keep them moist.
Serve with
- Green olive tapenade-style spreads or savory crisps complement this salad well.
- Quinoa or Parmesan crisps add a crunchy contrast.
- A simple tomato or spinach-based soup pairs nicely for a light meal.
More chicken salad ideas
- Chicken couscous salad
- Italian chopped chicken salad
- Sichuan-style cold chicken
- Blackened chicken Caesar salad
Find additional salad recipes in your favorite recipe collections or tailor this chicken salad to your tastes by adjusting herbs, nuts, or the balance of mayo and yogurt.
Chicken Salad with Grapes Recipe
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds), roasted and diced (4–5 cups)
- 2 stalks celery, diced (about 1 cup)
- 1/2 cup diced red onion
- 12 ounces red seedless grapes, halved (about 2 heaping cups)
- 1/2 cup sliced almonds, toasted if desired, plus more for garnish
- 1 cup mayonnaise
- 1/2 cup sour cream or whole-milk Greek yogurt
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1–2 tablespoons apple cider vinegar, to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives, plus more for garnish
- 1 teaspoon dried tarragon or 1 tablespoon fresh tarragon
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the diced chicken, celery, red onion, and halved grapes in a large mixing bowl. Gently toss.
- In a separate bowl, whisk together the mayonnaise, sour cream (or yogurt), Dijon, honey, apple cider vinegar, parsley, chives, and tarragon. Season with salt and pepper.
- Pour the dressing over the chicken mixture and fold until evenly coated.
- Transfer to a serving bowl and garnish with additional sliced almonds and chopped chives. Serve on lettuce or in rolls or croissants.
Notes
- Use thick Greek yogurt instead of sour cream for a tangier dressing.
- Swap almonds for pecans, walnuts, macadamia nuts, or hazelnuts.
Tip:
- Rub dried herbs between your palms to release their oils and boost flavor.
Make ahead:
- For best texture, serve within one to two days if dressed. Add almonds just before serving to keep them crisp. Leftovers will keep up to five days refrigerated.
Nutrition
Serving: 1 • Calories: 496 kcal • Carbohydrates: 21 g • Protein: 20 g • Fat: 38 g • Saturated Fat: 7 g • Sugar: 17 g • Sodium: 427 mg
Nutrition values are estimates and will vary by ingredients and portion sizes. Adjust for dietary needs as required.
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