The 10-Minute Chicken Salad I Can’t Stop Eating

It’s savory-sweet, satisfying, and so easy to make.

Simply Recipes / Mark Beahm

Although I’ve made many versions of chicken salad over the years and often take a “kitchen sink” approach to its ingredients, this uncomplicated version has earned a permanent place in my sandwich rotation. 

It’s very similar to a favorite chicken salad of my partner’s from a now-closed restaurant where she worked a lifetime ago. It’s also similar to a version I loved from a lunch spot where I grew up, so our mutual history makes it a household favorite. 

It’s so simple, and the grapes make it decidedly sweet and refreshing—perfect for the warm summer months but also good any time of year.

Simply Recipes / Mark Beahm

Key Ingredients

• The chicken: This recipe is based on meat from a whole-roasted or grocery store rotisserie chicken, but you can use leftover chicken of any kind. When I don’t get a rotisserie chicken or roast my own, I will always opt for juicy chicken thighs over breasts.
• The mayo: If I don’t make my own, I love using Duke’s mayonnaise. It’s thicker and more flavorful than other store-bought options, and I find it to be a better binder for cold salads like this. If you’re not using Duke’s, consider adding 1/8 teaspoon paprika to your mayo to mimic some of its unique flavor.
• The mustard: Dijon is my personal preference here, but if you like a spicier brown or tangier yellow mustard, please feel free to substitute.

Serving Suggestions

My partner prefers this chicken salad served in a pita pocket with a bit of bibb lettuce—the way it was served in the restaurant where she first encountered chicken salad with grapes. I love it on a croissant, but you can use whatever vehicle your heart desires.

Simply Recipes / Mark Beahm

How To Make My Chicken Salad with Grapes

For four to six servings, you’ll need:

• 5 cups shredded cooked chicken (from 1 rotisserie chicken or other leftovers)
• 2 cups grapes, quartered lengthwise
• 2 stalks celery, chopped fine
• 2/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 4 teaspoons lemon juice
• 1 teaspoon kosher salt, plus more to taste
• 3/4 teaspoon freshly ground black pepper, plus more to taste

In a large bowl, combine the chicken, grapes, celery, mayonnaise, mustard, lemon juice, salt, and pepper.  Stir until well combined. Taste the salad and add more salt and pepper as needed, then serve as desired. 

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Simply Recipes / Mark Beahm

More Quick Meals

• Quick Garlic Noodles
• Smashed Bean and Cheese Quesadillas
• Quick and Easy Egg Salad Sandwich
• Ground Beef Hummus Bowls
  

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