Save to Pinterest The first time I made this chicken salad was actually by accident. I had leftover rotisserie chicken from dinner the night before and was too tired to cook anything elaborate, so I started tossing things together from the refrigerator. The sweetness of the grapes against the creamy dressing surprised me, and now it has become my go-to lunch when I want something satisfying but not heavy.
Last summer, I served this at a backyard barbecue and my friend Sarah asked for the recipe three separate times throughout the afternoon. Something about the fresh greens underneath makes it feel lighter than traditional chicken salad, and people appreciate that they can load up their plates without feeling weighed down afterward.
- Rotisserie chicken: Using store-bought rotisserie chicken is the ultimate shortcut, but if you have leftover homemade chicken, that works perfectly too
- Mayonnaise: Real mayonnaise makes the creamiest dressing, though I sometimes swap half for Greek yogurt when I want it lighter
- Celery: Finely dicing the celery distributes the crunch throughout instead of getting big isolated chunks
- Red grapes: The sweetness balances the savory elements, and red grapes look beautiful against the greens
- Mixed salad greens: I love using a mix of romaine for structure and arugula or spinach for peppery depth
- Sliced almonds or pecans: Totally optional but that extra layer of crunch makes it feel special
- Mix the chicken salad base:
- Combine the shredded chicken, mayonnaise, diced celery, and halved grapes in a large bowl, folding gently until everything is coated in that creamy dressing
- Season to taste:
- Add salt and pepper, starting with a small pinch and tasting as you go since the rotisserie chicken might already be seasoned
- Prepare the beds:
- Arrange your mixed greens on four plates or one large platter, creating a nice foundation for the chicken mixture
- Assemble and serve:
- Spoon the chicken salad over the greens, then scatter your nuts on top along with fresh chives or parsley if you want that pop of color
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This recipe saved me during a particularly chaotic week when my sister and her family stayed with us. I made a double batch and we ate it for lunch two days in a row, everyone adding their own little twists like extra grapes or a squeeze of lemon. It became one of those meals that feels like feeding people without actually spending hours in the kitchen.
I have discovered that small additions can completely transform this salad. Sometimes I add diced apple for extra sweetness and crunch, especially in fall. Other times I swap the mayonnaise entirely for mashed avocado when I want something creamier without the dairy. The base recipe is forgiving enough that you can experiment without worrying about ruining it.
While this stands perfectly well on its own, I love serving it alongside crusty bread or warm dinner rolls. The bread is perfect for scooping up any extra dressing that falls to the bottom of the bowl. A chilled white wine like Sauvignon Blanc cuts through the richness beautifully, but even iced tea works wonderfully for lunch.
The chicken salad base keeps beautifully in the refrigerator for three to four days, actually developing more flavor as it sits. I often make a batch on Sunday and then just wash fresh greens when I am ready to eat. This strategy has saved me from ordering takeout more times than I can count.
- Wash and dry your greens thoroughly before storing them, wrapped in paper towels inside a container
- Wait to add the nuts until right before serving so they stay perfectly crunchy
- If the chicken salad seems dry after refrigerating, stir in another teaspoon of mayonnaise before serving
Save to Pinterest This is the kind of recipe that proves simple food can be the most satisfying. Something about the interplay of textures and flavors just works, and I never get tired of making it.