Chicken Salad with Grapes & Fresh Herbs

A photo of two halves of a sandwich with chicken salad and grapes. The sandwich halves are stacked on top of each other in front of a wooden background with herbs and grapes decorated around it.

Chicken Salad with Grapes & Fresh Herbs

This chicken salad is fresh and flavorful, and it's one of my go-to high-protein lunches! It's perfectly balanced and truly my favorite version of chicken salad. It consists of sweet grapes, crunchy onion and celery, fresh basil and parsley, and a little red wine vinegar to combine all the flavors!

Course Main Course

Cuisine American

Keyword chicken salad, chicken salad with grapes

Freezer Friendly No

Prep Time 10

Cook Time 18

Cooling Time 10

Total Time 38

Servings cups

Calories 186kcal

Ingredients

3 chicken breasts you can use bone-in with skin or boneless and skinless breasts
1 Tablespoon olive oil, for cooking the chicken
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1/2 cup diced celery
3 Tablespoons diced red onion Soaked in water for several minutes to remove the bite of onion flavor
1 cup red or green grapes, cut into fourths
salt & black pepper to taste
2 Tablespoons fresh basil, finely chopped
1 Tablespoon fresh parsley, finely chopped

Instructions

Preheat oven to 425°F.
Bake the chicken: Place the chicken breasts on a pan lined with parchment paper. Spray or brush olive oil on both sides of the chicken, then sprinkle both sides with a general sprinkle of salt and black pepper. Bake, uncovered, for 18-20 minutes or until the internal temperature in the thickest part of the chicken reaches 165°F.
Prep the add-ins: While the chicken bakes mix the mayo, dijon mustard, red wine vinegar, and fresh herbs with a generous pinch of salt and black pepper in a large bowl.
Remove the chicken and let it rest: Once the chicken is finished in the oven, remove it and cover them with foil for 5-10 minutes. When the chicken is still warm, chop it into small bite-sized pieces.
Mix all the ingredients together: Add the chicken to the mayo mixture with the red onions (drained of water), celery, and grapes. Mix until completely incorporated, then season with additional salt & pepper until the flavor is right. Then serve right away or chill in the fridge until ready to serve!

Video

Notes

Once you prepare it, this salad is ready to serve, but it can also be refrigerated before serving to let the ingredients marinate. Keep it refrigerated in an airtight container for up to 5 days.

Nutrition