15-Minute Chicken Salad with Grapes and Walnuts
A creamy, protein-rich chicken salad tossed with sweet grapes, crunchy walnuts, celery, and red onion, lightly seasoned with parsley and mayonnaise or Greek yogurt—perfect for sandwiches, wraps, or salads.
Equipment
- 1 Large Mixing Bowl
- 1 1 Chef’s Knife
- 1 cutting board
- 1 set measuring cups and spoons
- 1 spatula or spoon
Ingredients
- 2 cups cooked chicken shredded
- 2/3 cup mayonnaise or sour cream/Greek yogurt
- 2 tablespoons fresh parsley chopped
- 1/4 cup red onion finely diced
- 1/2 cup red grapes halved or quartered
- 1/2 cup celery diced
- 1/4 cup walnuts chopped
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a large mixing bowl, combine 2/3 cup of mayonnaise (or your choice of Greek yogurt or sour cream) with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 2 tablespoons of freshly chopped parsley. Whisk thoroughly until the mixture is smooth and evenly seasoned, creating a creamy, flavorful base that will coat the chicken and vegetables perfectly.
- Chop the Ingredients: Carefully dice 1/4 cup of red onion and 1/2 cup of celery into small, uniform pieces. Halve or quarter 1/2 cup of red grapes, depending on size, to ensure every bite has a balanced burst of sweetness. Chop 1/4 cup of walnuts into small chunks, providing a crunchy texture throughout the salad.
- Combine the Salad Components: Add 2 cups of shredded cooked chicken to the prepared dressing in the mixing bowl. Gently fold in the diced onion, celery, halved grapes, and chopped walnuts. Stir carefully to coat all ingredients evenly without mashing the grapes or walnuts, ensuring a balanced mix of flavors and textures.
- Taste and Adjust Seasoning : Sample the chicken salad and adjust the seasoning if needed, adding extra salt or pepper to suit your preference. Once satisfied, serve immediately on toasted bread, fresh lettuce wraps, or over a green salad for a low-carb option, or transfer to an airtight container for meal prep and refrigerate up to three days.
Notes
- For a nut-free version, replace walnuts with sunflower seeds for crunch without allergens.
- Mayo alternatives like Greek yogurt or sour cream reduce fat and add a tangy flavor.
- Mix in different fruits such as apples, dried apricots, or strawberries to vary sweetness.
- Use rotisserie chicken for convenience, or poach plain chicken for a lighter, less salty option.
- Store in an airtight container in the refrigerator for up to 3 days for easy meal prep.