This isn’t just chicken salad—it’s a taste of my childhood picnics. The sweet burst of grapes against the savory chicken and crisp celery is a timeless combination that never fails to bring a smile. It’s simple enough for a weekday lunch but elegant enough for a bridal shower.

This classic American dish became popular in the early 20th century as a way to use leftover chicken, and the addition of sweet grapes provides a delightful contrast to the creamy, savory base. The key is using high-quality, full-fat mayonnaise for the right texture and flavor—I always reach for Hellmann’s Real Mayonnaise, just like my mother did. The dish balances protein, sweetness, and crunch perfectly, making it a versatile staple for sandwiches, lettuce cups, or crackers.

Ingredients

• 2 cups (300g) cooked chicken breast, shredded or diced
• 1/2 cup (120ml) high-quality mayonnaise
• 1/4 cup (60g) plain Greek yogurt (for tang and creaminess)
• 1/2 cup (75g) celery, finely diced
• 1 cup (150g) seedless red or green grapes, halved
• 1/4 cup (35g) blanched almonds, toasted and roughly chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, freshly ground
• Optional: 1 tablespoon finely chopped fresh dill or parsley

Instructions

1. If using raw chicken, poach it: Place 1 lb (450g) boneless, skinless chicken breasts in a medium pot. Cover with water by 1 inch, add 1 sliced onion and 1 bay leaf. Bring to a simmer, then cook for 12-15 minutes until internal temperature reaches 165°F (74°C). Remove, cool completely, then shred or dice. If using rotisserie chicken, simply shred and set aside.
2. Toast the almonds: Place blanched almonds in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until golden brown and fragrant. Immediately transfer to a plate to cool; they will crisp as they cool.
3. In a large mixing bowl, combine the shredded chicken, diced celery, and halved grapes. Gently fold in the toasted almonds.
4. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and pepper until smooth.
5. Pour the dressing over the chicken mixture. Using a large spoon or spatula, fold gently until all ingredients are evenly coated. Be careful not to overmix, which can break the grapes.
6. Taste and adjust seasoning. Stir in fresh dill or parsley if using. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled on sandwiches, over salad greens, or with crackers.