Creamy chicken salad gets a fresh, crunchy twist with crisp apples, juicy grapes, and toasted walnuts. Each bite brings together tender chicken, sweet fruit, and a simple dressing with a little lemon and Dijon mustard.
It is easy to prepare, satisfying enough for lunch, and just as welcome tucked into a sandwich as spooned over lettuce.
This Chicken Salad with Apples, Grapes, and Walnuts Recipe is also a practical way to use cooked chicken.
With a few minutes of chopping and a short chill, you can have a homemade lunch ready for the next day. The ingredients are easy to find, and you can adjust the texture to suit your family.
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: 5 minutes for toasting walnuts; chicken is already cooked
- Chilling time: 30 minutes
- Total time: 55 minutes
- Servings: 6
- Serving size: Approximately one-sixth of the finished salad
- Best served: Chilled, in sandwiches, lettuce cups, or over salad greens
Ingredients
For the salad
- 3 cups cooked, skinless chicken breast, diced or shredded (about 420 grams)
- 1 medium sweet-tart apple, cored and cut into small cubes (about 180 grams)
- 1 cup seedless red grapes, halved (about 150 grams)
- ½ cup walnut halves, measured before chopping (about 60 grams)
- ½ cup finely diced celery (about 50 grams)
- 2 tablespoons finely chopped red onion
For the dressing
- ⅓ cup mayonnaise
- ⅓ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice, divided
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
The mayonnaise gives the dressing its familiar creaminess, while Greek yogurt adds a mild tang. Apples and grapes supply enough sweetness that the dressing does not need added sugar.
Directions
1. Toast and cool the walnuts
Place the walnuts in a dry skillet over medium-low heat. Cook for 3–5 minutes, stirring frequently, until they smell nutty and look slightly darker.
Transfer them immediately to a plate so they stop cooking. Let them cool completely, then chop into small pieces. Avoid leaving them in the hot skillet, where they can burn even after the heat is turned off.
2. Prepare the chicken
Cut the cooked, chilled chicken into small, bite-size cubes, or shred it with two forks. Cubed chicken produces a chunkier salad, while shredded chicken holds the dressing more evenly.
Use chicken that is tender and lightly seasoned. If using rotisserie chicken, remove the skin and bones before measuring, and keep in mind that its seasoning may reduce the amount of salt needed.
3. Chop the fruit and vegetables
Wash the apple, grapes, and celery, then dry them thoroughly. Excess water can thin the dressing.
Leave the apple peel on for color and crunch, or peel it if you prefer. Cut the apple into roughly ½-inch pieces and toss with 1 teaspoon of the lemon juice to help slow browning.
Halve the grapes lengthwise. Finely dice the celery and red onion so their flavor spreads throughout the salad without overwhelming individual bites.
4. Mix the dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt, remaining 2 teaspoons lemon juice, Dijon mustard, salt, and pepper.
Stir until smooth. The dressing should be creamy and easy to fold through the chicken. Taste it before combining, remembering that the fruit will soften its tanginess.
5. Combine gently
Place the chicken, apple, grapes, celery, and red onion in a large mixing bowl. Pour the dressing over the top.
Use a large spoon or flexible spatula to fold everything together. Scrape along the bottom of the bowl to distribute the dressing, but avoid vigorous stirring that could crush the grapes.
6. Chill the salad
Cover the bowl and refrigerate for 30 minutes. This gives the flavors time to blend and allows the chicken to absorb some of the dressing.
Keep the cooled walnuts separate during chilling if you want the crispest texture.
7. Finish and serve
Fold in the walnuts just before serving. Stir gently and taste again, adjusting the seasoning if needed.
Spoon the salad onto whole-grain bread, fill a pita, or serve it in lettuce cups. For a simple plated lunch, add crackers and sliced cucumber. Bread, crackers, and other serving extras are not included in the nutrition estimates below.
Tips for the Chicken Salad with Apples, Grapes, and Walnuts Recipe
Choose a firm apple
Honeycrisp, Pink Lady, Fuji, and Granny Smith hold their shape well. Use a sweeter variety for a milder salad or Granny Smith for a sharper contrast with the grapes.
Start with cold chicken
Warm chicken can soften the fruit and make the dressing loose. Preparing the chicken ahead makes assembly easier.
Keep the pieces similar in size
Small chicken cubes and apple pieces make the salad easier to scoop and help each bite contain a little of everything.
Dry the grapes well
Water trapped on freshly washed fruit can collect at the bottom of the bowl, especially after refrigeration.
Adjust onion strength
For a milder flavor, soak the chopped red onion in cold water for 5 minutes, then drain and pat dry before adding.
Add walnuts at serving time
Toasted walnuts gradually soften in the dressing. Keeping them separate is especially useful when preparing lunches ahead.
Season after mixing
Salt levels vary considerably between homemade chicken and store-bought rotisserie chicken. Taste the finished salad before adding more.
Storage Instructions
Transfer the salad to a covered container and refrigerate at 40°F (4°C) or below. Use within 3–4 days of cooking the chicken, counting any days the chicken was refrigerated before making the salad. Mixing it with fresh ingredients does not restart that storage period.
For make-ahead preparation, combine the chicken, celery, onion, and dressing up to one day ahead. Store the toasted walnuts separately and add freshly chopped apples and grapes closer to serving for better texture.
Keep the salad chilled during transport with an insulated bag and ice packs. Discard it if left unrefrigerated for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).
Freezing is not recommended for quality: the dressing may separate, and the fruit and celery can become watery after thawing.
Nutrition Facts
Estimated per serving, based on six equal portions:
| Nutrient | Estimated amount |
|---|---|
| Calories | 310 kcal |
| Protein | 25 g |
| Carbohydrates | 12 g |
| Total fat | 19 g |
| Saturated fat | 3 g |
| Fiber | 2 g |
| Sodium | 250 mg |
Estimates use cooked chicken breast without added salt, regular mayonnaise, nonfat Greek yogurt, and the listed fruit, vegetables, walnuts, and seasonings.
Values vary by ingredient brands, chicken seasoning, and portion size. Serving bread or additional toppings will change the totals.
