Chicken Salad with Vegetables and Grapes
This chicken salad is full of vegetables and grapes to add delicious flavor and crunch to your chicken salad sandwiches.
Jump to RecipeThere are countless chicken salad recipes out there. I’ll be honest: I don’t know if there’s a lot of point to sharing my own, but it has become a staple in our home so I guess I’ll share. After perfecting my chicken salad recipe and technique I have found a way to make a from scratch salad with crunch, sweetness, and zing.
I begin my chopping all the vegetables into very small pieces in order to make sure the flavor carries throughout the salad. I chop the celery both long ways and short to make sure the stringy crunchy celery can add its crunch without becoming overwhelming.
For a long time I used regular store-bought miracle whip or mayo in my chicken salad. I like the “tangy zip” that miracle whip added to the salad so if I used mayo I would add cider vinegar to try to mimic that tang.
Recently, as I have tried to make more of my food from scratch, I have started making my mayonnaise from home, following this recipe for a lacto-fermented mayo. I like to use a fermented mayo so that it lasts longer in the fridge than most home-made mayo. To perfect the seasoning and flavor of the chicken salad, I add vinegar as well as seasonings like garlic powder, salt, and pepper.
Ingredients
- 2 lb cooked chicken (I cook a whole chicken in the instant-pot, and use about half of it.)
- 1 1/2 cups grapes
- 1/2 bunch green onions (about 5)
- 2 stalks celery
- 1 cup mayo
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
How to Make Chicken Salad
Begin by chopping the chicken and quartering the grapes.
Thinly slice the green onions, and cut the celery lengthwise 2-3 times then chop into tiny pieces.
Add mayo, seasonings, and vinegar and mix until combined. Chill until ready to serve. Two or more hours is best to help the flavors meld together.
Serve your vegetable and grape chicken salad on honey oat bread, croissants, or my personal favorite: a fresh baked sourdough pita.
Chicken Salad with Vegetables and Grapes
Ingredients
- 2 lbs cooked chicken I cook a whole chicken in the instant-pot and use about half of it
- 1 1/2 cups grapes
- 1/2 bunch green onions (about 5)
- 2 stalks celery
- 1 cup mayo
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
- Begin by chopping the chicken and quartering the grapes.
- Thinly slice the green onions, and cut the celery lengthwise 2-3 times then chop into tiny pieces.
- Add mayo, seasonings, and vinegar and mix until combined.
- Chill until ready to serve. Two or more hours is best to help the flavors meld together.
- Serve your vegetable and grape chicken salad on honey oat bread, croissants, or my personal favorite: a fresh baked sourdough pita.