The 10-Minute Chicken Salad I Can’t Stop Eating

Name: The 10-Minute Chicken Salad I Can’t Stop Eating
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 5 cups shredded cooked chicken (from 1 rotisserie chicken or other leftovers); 2 cups grapes, quartered lengthwise; 2 stalks celery, chopped fine; 2/3 cup mayonnaise; 2 tablespoons Dijon mustard; 4 teaspoons lemon juice; 1 teaspoon kosher salt, plus more to taste; 3/4 teaspoon freshly ground black pepper, plus more to taste

Grapes add a sweet, refreshing twist that sets this chicken salad apart.
You can use rotisserie chicken or leftover chicken for ease.

Although I’ve made many versions of chicken salad over the years and often take a “kitchen sink” approach to its ingredients, this uncomplicated version has earned a permanent place in my sandwich rotation.

It’s very similar to a favorite chicken salad of my partner’s from a now-closed restaurant where she worked a lifetime ago. It’s also similar to a version I loved from a lunch spot where I grew up, so our mutual history makes it a household favorite. It’s so simple, and the grapes make it decidedly sweet and refreshing.

Chicken Salad with Grapes in a bowl with a large spoon, grapes on the side — Simply Recipes / Mark Beahm

Key Ingredients

The chicken: This recipe is based on meat from a whole-roasted or grocery store rotisserie chicken, but you can use leftover chicken of any kind. When I don’t get a rotisserie chicken or roast my own, I will always opt for juicy chicken thighs over breasts.
The mayo: If I don’t make my own, I love using Duke’s mayonnaise. It’s thicker and more flavorful than other store-bought options, and I find it to be a better binder for cold salads like this. If you’re not using Duke’s, consider adding 1/8 teaspoon paprika to your mayo to mimic some of its unique flavor.
The mustard: Dijon is my personal preference here, but if you like a spicier brown or tangier yellow mustard, please feel free to substitute.

Serving Suggestions

My partner prefers this chicken salad served in a pita pocket with a bit of bibb lettuce—the way it was served in the restaurant where she first encountered chicken salad with grapes. I love it on a croissant, but you can use whatever vehicle your heart desires.

More Quick Meals

Chicken Salad With Grapes

Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Servings 4 to 6 servings

Keep Screen Awake

5 cups shredded cooked chicken (from 1 rotisserie chicken or other leftovers)
2 cups grapes, quartered lengthwise
2 stalks celery, finely chopped
2/3 cup mayonnaise
2 tablespoons Dijon mustard
4 teaspoons lemon juice
1 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste

Mix the ingredients:

In a large bowl combine the chicken, grapes, celery, mayonnaise, mustard, lemon juice, salt, and pepper. Stir until well combined. Taste the salad and add more salt and pepper as needed, then serve.

Refrigerate leftovers in an airtight container for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Nutrition Facts (per serving)
610	Calories
42g	Fat
10g	Carbs
50g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	610
% Daily Value*
Total Fat 42g	53%
Saturated Fat 9g	44%
Cholesterol 241mg	80%
Sodium 1250mg	54%
Total Carbohydrate 10g	4%
Dietary Fiber 1g	3%
Total Sugars 8g
Protein 50g
Vitamin C 3mg	14%
Calcium 51mg	4%
Iron 2mg	11%
Potassium 686mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.