Chicken Salad Grapes Walnuts (Printable)

Tender chicken blended with grapes and walnuts served on your choice of bread.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced or shredded (10.5 oz)

→ Salad Ingredients

02 - 1 cup seedless red grapes, halved
03 - 1/2 cup celery, finely diced
04 - 1/2 cup walnuts, roughly chopped
05 - 1/4 cup green onions, thinly sliced
06 - 2 tablespoons fresh parsley, chopped (optional)

→ Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup plain Greek yogurt or sour cream
09 - 1 teaspoon Dijon mustard
10 - 1 tablespoon lemon juice
11 - Salt and freshly ground black pepper, to taste

→ To Serve

12 - 8 slices whole grain or sourdough bread
13 - Butter or lettuce leaves (optional)

# How To Make It:

01 - In a large bowl, mix cooked chicken, halved grapes, diced celery, chopped walnuts, sliced green onions, and chopped parsley.
02 - In a separate small bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
03 - Pour the dressing over the chicken mixture and toss gently to coat all ingredients evenly.
04 - Taste the salad and adjust seasoning with additional salt or pepper as desired.
05 - Toast bread slices if preferred; optionally spread a thin layer of butter or line with lettuce leaves.
06 - Divide the chicken salad evenly on 4 slices of bread, then top each with a remaining slice to complete the sandwiches.
07 - Serve sandwiches immediately or chill beforehand to enhance flavor.

# Expert Suggestions:

01 -
  • It comes together in twenty minutes flat, making it perfect for lunch prep or unexpected guests.
  • The grapes add natural sweetness and a burst of juiciness that keeps the sandwich from feeling heavy.
  • Walnuts bring a toasted, slightly bitter depth that balances the creamy dressing like they were meant to be together.
02 -
  • Mayo and grapes together will weep liquid within a few hours, so don't make this more than a few hours ahead unless you want a soggy sandwich by lunchtime.
  • Greek yogurt changes everything—it keeps the salad creamy without that overwhelming mayo feeling, and it taught me that traditional doesn't always mean better.
03 -
  • Make the dressing first and let it sit for ten minutes—it lets the mustard and lemon meld before you add anything else, and the result tastes more intentional.
  • Always use cold chicken; warm chicken will wilt the grapes and make the texture confusing instead of crisp and alive.

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