Easy Chicken Salad Recipe with Grapes & Almonds
Today, I’m sharing my take on a classic, easy chicken salad recipe, one that I’ve perfected over time through personal experience. It’s light, refreshing, and ideal for warm days when you want something chilled yet filling…
This version is made with crunchy celery, fresh green onions, toasted almonds, juicy grapes, and a mix of fragrant herbs, along with a special ingredient that takes the flavor to the next level. In my experience, this chicken salad is a crowd-pleaser, and it often gets compliments like, ‘This is the best chicken salad I’ve ever had!
Fresh Take on Chicken Salad: Intro & Benefits
Chicken salad is the kind of dish that feels just right, whether it’s for a quick lunch, a light dinner, or a picnic in the sun. It’s refreshing, creamy, and full of texture from crisp veggies, tender chicken, and crunchy toppings. Best of all, it’s easy to make and even easier to love. You can enjoy it in a sandwich, a wrap, or on top of greens, and it always hits the spot.
What makes chicken salad not just tasty but also healthy is its combination of lean protein, fiber, and good fats. Chicken provides energy and helps build muscles, while ingredients like celery, almonds, and herbs bring freshness and nutrition. When made with wholesome ingredients at home, chicken salad becomes more than just a meal; it’s a feel-good, nourishing option that fits into almost any lifestyle.
Why You’ll Love Chicken Salad Recipe
Chicken salad is a year-round favorite, but especially great in spring and summer. It’s refreshing, hearty, and great for sandwiches or lettuce wraps.
Ingredients You’ll Need:
- 2 pounds raw chicken (about 3 chicken breasts or 4 cups cooked/diced)
- Water + salt for poaching
- Optional aromatics: parsley, onion, garlic, lemon slices, peppercorns
- ½ cup sliced almonds (toasted)
- 2 stalks of celery (finely diced)
- 3 green onions (white + green parts)
- 1 cup red or green seedless grapes (quartered)
- 2 tbsp chopped fresh parsley
- 1 tbsp finely chopped tarragon (secret ingredient!)
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- Salt & pepper to taste
- Juice of 1 lemon
How to Make Chicken Salad
Poach the Chicken
Poaching is simple and healthy, and no oven is needed.
Add your chicken breasts to a pot and cover them with cold water (about 1 inch over). Add salt — and for extra flavor, toss in herbs, garlic, onion, lemon, or peppercorns.
Heat on medium until the water simmers gently, not boiling. Once simmering, cover and lower the heat. Let it cook for 8–12 minutes, until the chicken reaches 160–165°F internally. Remove and let it rest, then chill in the fridge. (You can save the poaching broth for later use.)
Toast the Almonds
While the chicken cools, toast your almonds in a dry pan over medium-low heat for 4–5 minutes. Stir often to prevent burning. Transfer to a plate and let cool completely.
Prep the Veggies & Grapes
- Celery: Slice lengthwise and dice into small pieces.
- Green Onions: Slice both green and white parts. Red onions work too if needed.
- Grapes: A quarter cup of red or green seedless grapes for a sweet touch.
Chop the Herbs
- Parsley: Finely chop 2 tablespoons.
- Tarragon: Finely chop 1 tablespoon. This is the flavor that surprises everyone in the best way.
Combine Everything
Dice the cooled chicken into bite-sized pieces. In a large bowl, mix
- Chicken
- Toasted almonds
- Celery
- Green onions
- Grapes
- Mayonnaise
- Dijon mustard
- Chopped herbs
- Salt, pepper, and lemon juice
Mix until creamy and well-combined.
Serving Ideas for Chicken Salad Recipe
- Lettuce Wraps: Use butter or romaine lettuce for a low-carb option.
- Sandwiches: Pile onto gluten-free or regular bread with lettuce and microgreens.
- Or… just eat it straight from the bowl like I do sometimes!
Chicken Salad Preparation Time
| Step | Time Required | |
| Poaching Chicken | 12–15 minutes | |
| Cooling Chicken | 10–15 minutes | |
| Toasting Almonds | 4–5 minutes | |
| Chopping Veggies & Herbs | 10 minutes | |
| Slicing Grapes | 3–5 minutes | |
| Dicing Chicken | 5 minutes | |
| Mixing Ingredients | 5 minutes | |
| Final Chilling (Optional) | 10–15 minutes |
Total Active Time: ~35–40 minutes
Optional Chill Time: +10–15 minutes for best taste
1. Can I use canned chicken for this recipe?
While possible, I recommend fresh poached or roasted chicken for the best texture and flavor. Canned chicken can be mushy and salty.
2. How long does chicken salad last in the fridge?
Store in an airtight container for 3–4 days. The mayo-based dressing means it shouldn’t sit longer.
3. What’s the best substitute for tarragon?
Try dill or parsley, but tarragon’s subtle licorice flavor is what makes this recipe special!
4. Can I make this chicken salad healthier?
Yes! Swap mayo for Greek yogurt or avocado mash. You’ll lose some creaminess but cut calories.
5. Can I freeze chicken salad?
Not recommended; mayo separates when thawed, and the veggies get soggy.
6. What other fruits work besides grapes?
Diced apples, dried cranberries, or pears add a similar sweet crunch.
7. Why do you toast the almonds?
Toasting enhances their nutty flavor and adds crunch. Don’t skip this step!
Conclusion
This chicken salad is a guaranteed crowd-pleaser, creamy, crunchy, and bursting with fresh flavors. Whether you pile it on bread, stuff it in lettuce wraps, or eat it by the spoonful, it’s a recipe you’ll make again and again. Don’t forget the tarragon (that’s the secret!). Want a lighter version? Try swapping mayo for Greek yogurt! Let me know how yours turns out in the comments below
