Chicken Salad Recipe With Grapes And Walnuts

Chicken Salad With Grapes And Celery
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Chicken Salad With Grapes And Celery




2 large cooked and diced chicken breasts, 1.5 lbs.

1 cup cut-up red grapes.

1/2 cup mayo.

12 finely cut celery stalks.

Red or green onions, chopped into 1/4 cup halves.

3 tablespoons of parsley, chopped (or to taste).

2 tbsp apple cider or red wine vinegar.

Salt to taste, or 1/2 teaspoon.

Black pepper, to taste, or 1/4 teaspoon.

Optional: 1/2 cup pecans.


If you are not using cooked or leftover chicken, poach it for 12 minutes in a pot of boiling water; after letting it cool, dice.

All fruit and vegetables should be chopped or diced before combined with the mayo, chicken, vinegar, salt, and pepper in a sizable mixing bowl.

Taste after stirring to mix. As desired, increase the amount of salt, pepper, or mayonnaise. Before eating, place in the refrigerator for at least 30 minutes to allow flavours to meld.

Enjoy alone, over a bed of greens, in lettuce cups, with sliced bell peppers, cucumbers, or any combination.


If you like, you can use chicken that has been shredded instead of diced.


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