Rosemary Chicken Salad Recipe

Creamy Rosemary and Red Grape Chicken Salad
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Creamy Rosemary and Red Grape Chicken Salad




Approx 1 1/4 cups of cooked, chopped chicken breast (refer to the Note).

Thinly slice 1 large stalk of celery cross-wise.

1 cup of halved seedless red grapes.

Finely dice 1/2 small-medium onion.

1/2 cup of mayonnaise.

1 tablespoon of organic raw, unfiltered apple cider vinegar.

1 teaspoon of honey.

1 teaspoon of freshly minced rosemary

A small amount of Dijon mustard.

A pinch of salt.

A dash of black pepper.

1/4 cup of freshly chopped parsley.

To add a finishing touch, Sprinkle 2 tablespoons of toasted sliced almonds.


  1. Mix all the ingredients for the salad.
  2. For optimal freshness, it is recommended to serve the dish right away or keep it covered in the refrigerator for a maximum of 2 days before serving. (For optimal flavor, it is recommended to add the rosemary just before serving if you are preparing the dish in advance.)
  3. Finish off your dish by delicately scattering the almonds over the top just before it’s time to present it.


  • This salad is a fantastic way to utilize any leftover chicken or turkey or even a store-bought rotisserie chicken. However, the dish is so delectable that it’s worth considering poaching chicken breast if you don’t happen to have any leftovers available. To accomplish this:
  • Start by placing 1/2 lb (225 g) of raw, boneless, skinless chicken breasts in a medium saucepan in a single layer.
  • Add enough chicken stock, vegetable stock, or water so that the chicken is covered by approximately 1 inch of liquid.
  • Include a dash of vinegar (apple cider vinegar works well) and a liberal amount of sea salt and black pepper, along with your preferred seasonings like carrot, celery, onion, garlic, bay leaves, thyme, parsley, and so on.
  • Set the heat to medium and let it come to a gentle simmer.
  • Lower the heat slightly to maintain the simmer, and continue cooking until the chicken is completely cooked through (no pink should remain), which should take around 15 to 20 minutes.
  • Remove the excess water, let the chicken cool, and proceed to chop it for this salad.


Keywords: Creamy Rosemary and Red Grape Chicken Salad, Rosemary Chicken Salad Recipe