Chicken salad with grapes

I threw this together one Saturday after finding leftover roasted chicken in the fridge and a bag of grapes that needed using. The combination sounded odd at first, but that first bite—sweet fruit against savory chicken—made me stop mid-chew and actually laugh. Now it's my go-to whenever I need lunch that feels like a treat without any fuss.

I packed these sandwiches for a park picnic last spring, and my friend who claims to hate chicken salad finished hers before I'd even unwrapped mine. She kept asking what made it so light and bright, and I realized it was the yogurt cutting through the mayo and those little pops of grape juice. Sometimes the simplest swaps change everything.

Ingredients

• Cooked chicken breast, diced: Rotisserie chicken works beautifully here and saves you the trouble of poaching, just pull the meat and chop it into bite-sized pieces.
• Red seedless grapes, halved: Cutting them releases a bit of juice into the salad and prevents any awkward whole-grape-rolling-out-of-your-sandwich moments.
• Celery, finely chopped: This adds the crunch that keeps the texture from going one-note creamy, so don't skip it even if you think you don't like celery.
• Red onion, finely chopped: A little sharpness wakes everything up, but keep the pieces small so they don't overpower.
• Fresh parsley, chopped: It brings a clean, grassy note that makes the whole thing taste fresher and less heavy.
• Lemon juice: Just a teaspoon brightens the dressing and keeps the flavors from feeling flat.
• Mayonnaise: The creamy base that holds it all together, but don't go overboard or it'll turn gloppy.
• Greek yogurt: This is the secret to keeping it light and adding a subtle tang that balances the sweetness of the grapes.
• Dijon mustard: A touch of sharpness and depth that makes the dressing taste intentional, not just mayonnaise-y.
• Salt and black pepper: Season more than you think you need to, chicken salad can turn bland fast if you're timid with seasoning.
• Whole wheat sandwich bread: Sturdy enough to hold the filling without getting soggy, and it adds a nutty flavor that complements the salad.
• Lettuce leaves: A barrier between bread and filling that keeps things crisp, plus it adds color and a little extra freshness.

Instructions

Combine the chicken and vegetables:

Toss the diced chicken, halved grapes, celery, red onion, and parsley together in a large bowl until everything is evenly distributed. You want each spoonful to have a little bit of everything.

Mix the dressing:

Whisk the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper in a small bowl until smooth and creamy. Taste it now, you should be able to detect a hint of tang and brightness.

Dress the salad:

Pour the dressing over the chicken mixture and fold gently with a spoon or spatula until every piece is coated but not drowned. If it looks too thick, add a splash more lemon juice or yogurt.

Assemble the sandwiches:

Lay out four slices of bread, layer each with lettuce leaves, then pile on a generous scoop of chicken salad. Top with the remaining bread slices, press down gently, and slice in half on the diagonal for that classic deli look.

Save

The first time I made this for a potluck, I worried it was too simple to impress. But I watched three people come back for seconds, and one woman asked if I'd cater her book club. It reminded me that food doesn't need to be complicated to make people happy, it just needs to taste like someone cared enough to balance the flavors.

Serving Suggestions

I love serving this on toasted croissants when I'm feeling fancy, or scooped into butter lettuce cups when I want something lighter and less carb-heavy. You can also pack it in a container and bring crackers or pita chips on the side for a no-bread option that still feels satisfying.

Make-Ahead and Storage

The chicken salad keeps beautifully in an airtight container in the fridge for up to three days, though the grapes may soften slightly after the first day. I actually prefer it the next day once the onion mellows and everything melds together, just give it a quick stir before scooping it onto fresh bread.

Variations to Try

I've swapped in toasted pecans for extra crunch, used leftover turkey after Thanksgiving, and even tried it with halved cherry tomatoes instead of grapes when I had a garden glut. Each version works as long as you keep the creamy-crunchy-sweet balance intact.

• Toss in a handful of dried cranberries or chopped apple for a sweeter, more autumnal vibe.
• Add a pinch of curry powder to the dressing for a subtle warmth that pairs surprisingly well with the grapes.
• Use all Greek yogurt and skip the mayo entirely if you want something tangier and lighter on calories.

Save

This sandwich has earned a permanent spot in my weekly rotation because it never feels boring and it uses up leftovers without tasting like leftovers. I hope it becomes one of those easy, reliable recipes you reach for when you want something that just works.

Recipe FAQ

→ What type of bread works best for this sandwich?

Whole wheat sandwich bread is ideal for its sturdiness and wholesome flavor, but croissants or lettuce cups make excellent alternatives for variety or lighter options.

→ Can I substitute the chicken with another protein?

Cooked turkey breast can be used for a similar texture and flavor profile while maintaining the dish’s freshness.

→ How can I add extra crunch to the mixture?

Adding chopped toasted pecans or walnuts enhances texture and provides a nutty contrast to the creamy dressing.

→ Is there a lighter option for the dressing?

Using only Greek yogurt in place of mayonnaise reduces fat content while keeping the dressing creamy and flavorful.

→ What herbs are recommended for freshness?

Fresh parsley adds a bright, herbaceous note that complements the sweet grapes and tender chicken nicely.