Save to Pinterest Last summer my neighbor brought over a rotisserie chicken when I was too tired to cook after a long week. I stood in front of the open refrigerator staring at the leftovers when I spotted grapes and celery from a crudité platter. The chicken salad that happened next was entirely accidental but my family asked for it again three times that week.
I made this for a book club meeting last spring because half the group was doing low carb and I needed something that felt substantial without pasta or bread. Everyone kept asking what restaurant I ordered it from which I took as the highest compliment possible.
Ingredients
- Rotisserie chicken: Store bought rotisserie chickens are my secret weapon because they are already seasoned and perfectly cooked. Shred the meat right down to the last bite and do not be afraid to mix white and dark meat together for maximum flavor.
- Mayonnaise: Real mayonnaise makes this chicken salad sing. Greek yogurt works if you need to lighten it up but the texture changes slightly and you might need a pinch more salt.
- Celery: Dice it small so you get crunch without big chunks. This adds that fresh snap that cuts through the creamy dressing.
- Red grapes: They burst with sweetness that balances the savory chicken perfectly. Red grapes have more flavor than green ones and look gorgeous against the pale chicken.
- Mixed salad greens: Use whatever looks fresh and vibrant at the store. I love a mix of romaine for crunch and arugula or spinach for that peppery bite.
- Sliced almonds or pecans: These are optional but I never skip them. Toast them in a dry pan for two minutes first and the whole salad elevates instantly.
- Salt and black pepper: Taste before you serve. Grapes bring natural sweetness so you might need slightly more salt than you expect.
- Fresh chives or parsley: Chives add mild onion flavor while parsley brings freshness. Scatter them on top right before serving so they stay bright and visible.
Instructions
- Mix the chicken salad base:
- Combine the shredded chicken mayonnaise diced celery and halved grapes in a large bowl. Fold everything together gently until the chicken is evenly coated but stop before the grapes start to bruise.
- Season to perfection:
- Sprinkle with salt and pepper then give it a taste. The grapes add sweetness so do not be shy with the black pepper.
- Prepare your serving plates:
- Spread the mixed greens across four plates or one big platter. Leave room in the center for the chicken mixture.
- Assemble the salad:
- Spoon the chicken salad right in the middle of the greens. Do not toss them together or the greens will wilt under the creamy dressing.
- Add the finishing touches:
- Scatter the toasted nuts over the top and finish with fresh herbs. Serve right away while everything still has that perfect crisp texture.
Save to Pinterest This recipe became my go to for new neighbors and exhausted parents everywhere. Something about creamy chicken salad over fresh greens makes people feel taken care of even when life feels overwhelming.
Make It Your Own
I have swapped grapes for diced apple in the fall and added dried cranberries in winter. The formula stays the same but the seasons change the whole mood.
Serving Suggestions
Crusty bread on the side turns this into a proper meal. A chilled white wine like Sauvignon Blanc cuts through the richness beautifully.
Storage Tips
Keep the chicken salad and greens in separate containers. The nuts stay crispy if you add them fresh right before serving.
- Pack nuts separately for meal prep
- Wait to salt until you are ready to eat
- Greens last longer when stored with a paper towel
Save to Pinterest Sometimes the simplest recipes are the ones that stick around forever. This one earned its permanent spot in my rotation and I hope it finds a home in yours too.
Recipe Frequently Asked Questions
- → What type of chicken is best for this salad?
Shredded rotisserie chicken is preferred for its tender, flavorful meat and convenience.
- → Can nuts be omitted or substituted?
Yes, nuts like almonds or pecans are optional and can be omitted or swapped with walnuts for variety.
- → What greens work well in this dish?
A mix of romaine, arugula, and spinach provides a crisp, fresh base that complements the other ingredients.
- → How can the dressing be lightened?
Replacing half the mayonnaise with Greek yogurt reduces richness while maintaining creaminess.
- → What are good serving suggestions?
Serve immediately for crispness and pair with crusty bread or a chilled Sauvignon Blanc for a balanced meal.