My Best Chicken Salad Recipe (with grapes)

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This is a savory, delicious chicken salad with nutty, sweet, and crunchy flavors combining nicely. Perfect on a croissant, a bed of lettuce, or simply by itself (my favorite way of all).

I have developed this recipe over the years since trying my first really good chicken salad at a Bible study. The elderly woman who was hosting made a fabulous chicken salad for us all that included celery, grapes, and some type of nuts (I think it was almonds).

Since that time, I have made a version of this recipe time after time and came to this version just recently. I’ve made MANY chicken salads over the years, but this one is my best yet.

I love how the roasted cashews add a nutty, roasted flavor to the salad. I was planning to use almonds, but I was out of them, so I decided to try cashews for the first time. You know how cashews are a bit sweet? Then when you roast them, it brings out their best flavor?

Yeah, that’s what happened here with this recipe … the cashews are the highlight, mingled with the sweet, juicy grapes, the meaty shredded chicken, the crunch and distinctive flavor of the celery … oh so delicious!

Add to that the secret ingredient that you’ll hardly notice (but it definitely adds nice depth of flavor) … lemon juice. There is no tartness, but the lemon is a new addition for me, and very worthy of its place in this chicken salad.

Print Recipe

My Best Chicken Salad Recipe

I have developed this recipe over the years since trying my first really good chicken salad at a Bible study. The elderly woman who was hosting made a fabulous chicken salad for us all that included celery, grapes, and some type of nuts (I think it was almonds).

Prep Time30 mins

Total Time30 mins

Servings: 4 servings

Author: Savory With Soul

Ingredients

• 2 (10-ounce) cans chicken, drained (or about 2 cups cooked, shredded
• 1 cup mayonnaise
• 1 cup cashew pieces, roasted and unsalted
• 24 red seedless grapes, halved
• 1 cup celery (including leafy interior), finely chopped
• 1/4 tsp salt, more to taste
• 1/4 tsp ground black pepper, more to taste
• 1/4 cup fresh parsley, finely chopped
• 1 Tbsp lemon juice (or juice of one lemon)
• 1/2 tsp dry oregano
• 1/2 tsp dry thyme

Instructions

• Add chicken to large bowl and break up the pieces until they look shredded.
  
• Add all the rest of the ingredients and blend gently until incorporated.
  
• Serve over lettuce or bread or enjoy alone (my favorite way!)  Makes about 6 cups.  Will keep in the fridge up to 5 days.