Chicken Salad with Grapes and Apples
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Meet your new favorite sandwich… Chicken Salad with Grapes and Apples! Tender chicken tossed in a creamy, tangy dressing with sweet grapes, crisp apples, crunchy celery, and buttery pecans. Every bite has contrast. Cool and creamy meets fresh and crisp. The Dijon and lemon brighten everything without overpowering. It’s classic, balanced, and just a little special… the kind of chicken salad that feels thoughtful but effortless. It will surprise you!
WHY YOU’LL LOVE THIS CHICKEN SALAD RECIPE WITH GRAPES AND APPLES
- Perfect mix of creamy, sweet, and crunchy
- Make-ahead friendly (actually better after chilling)
- Great for lunches, showers, or easy dinners
- Rotisserie chicken makes it simple
- Feels classic… because it is
Chicken Salad with Grapes and Apples
I’ve always loved mix-ins. I love them in my ice cream, I love them in my brownies, and I love mixing textures and bold flavors anywhere I can sneak them in.
And this chicken salad? It’s not shy.
You’ve got creamy dressing, juicy grapes, crisp apples, crunchy pecans, and just enough red onion to keep things interesting. Every bite hits differently. Sweet. Savory. Crunchy. Tangy.
It’s like a party in your mouth. It’s big. It’s bold. A little extra… just like me.
Traditional chicken salad is fine. But chicken salad with apples and grapes has personality. It has texture. It has contrast.
And once you’ve had it this way, the plain version just feels like it’s missing something.
INGREDIENT NOTES
- Cooked Chicken: Rotisserie works beautifully here. Use a mix of white and dark meat for the best texture.
- Gala Apple: Sweet and crisp. Leave the peel on for color and texture. Fuji and Honeycrisp are good too.
- Seedless Grapes: Red or green both work. Slice them in half so you don’t get giant bites of sweetness.
- Pecans: Toast them for deeper flavor and better crunch.
- Mayonnaise + Sour Cream: The combo keeps it creamy but lighter than mayo alone.
- Fresh Lemon Juice: Brightens everything and keeps the apples from browning.
VARIATIONS
Walnut Swap: Use chopped walnuts instead of pecans.
All Mayo: Replace sour cream with more mayo for a richer texture.
Greek Yogurt: Instead of sour cream, add plain Greek yogurt for extra tang.
No Nuts: Omit pecans if needed. It’ll still be delicious and plenty crunchy!
Dried Cranberry: Add in ¼ cup for a chewy, tart-sweet twist.
Curry Style: Stir in ½ teaspoon mild curry powder for subtle warmth.
SERVING SUGGESTIONS
- Pile chicken salad with grapes and apples onto buttery croissants.
- Spoon over mixed greens and drizzle lightly with our balsamic vinaigrette.
- Enjoy with a thick slice of beer bread for a simple lunch plate.
- Stuff into wraps with extra crisp lettuce.
CHICKEN SALAD WITH APPLES AND GRAPES FAQ
Yes. It actually tastes even better after a few hours in the fridge.
Up to 3 days in the refrigerator when stored in an airtight container.
Yes, but freshly cooked or rotisserie chicken has a better texture for this chicken salad recipe with apples and grapes. Canned shreds easily and often becomes stringy.
That’s normal! Simply stir in a little mayo (or even a splash of milk) to help loosen it up.
I’ve made more versions of chicken salad than I can count. The key is balance. Too much mayo? Heavy.
Too much fruit? Overly sweet. Not enough crunch? Boring.
But this chicken salad recipe with grapes and apples is perfection.
The lemon juice isn’t just for flavor… it keeps the apples bright and fresh. And folding gently instead of stirring aggressively keeps the chicken tender instead of shredded.
I always taste it after it chills. Cold changes flavor slightly, and sometimes it needs a tiny pinch more salt.
That final adjustment? That’s the difference between good and gone.
DONNA’S PRO TIPS
- Dice everything evenly for balanced bites.
- Chill at least 30 minutes before serving. It gives the flavors time to meld.
- Toast pecans in a dry skillet for 3-5 minutes for deeper flavor.
- Use a mix of white and dark meat for the best texture.
- Stir gently so you don’t mash the chicken.
- Taste again before serving and adjust salt if needed.
TOOLS NEEDED
- Large Mixing Bowl: Plenty of room to gently fold chicken salad with grapes and apples.
- Medium Bowl: To make a smooth dressing.
- Sharp Knife: Clean, even chopping matters for a balanced bite.
- Cutting Board: Preferably one with grip!
- Spatula or Large Spoon: For folding without smashing.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy, sweet, and crunchy in every bite
- Chill time improves flavor
- Rotisserie chicken saves time
- Lemon keeps apples fresh
- Toasted pecans add depth
- Great for croissants, wraps, or salads
- Keeps up to 3 days in the fridge
Chicken Salad With Grapes And Apples
Ingredients
- 1 pound cooked chicken, diced , (about 3 cups)
- 4 ounces seedless grapes, halved, about ¾ cup
- 1 medium Gala apple, chopped , (about 1 cup)
- 2 celery stalks, finely diced, (about ½ cup)
- 1/4 small red onion, finely diced, (about ¼ cup)
- 1/2 cup chopped pecans
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Fresh chopped parsley, for garnish (optional)
Instructions
- COMBINE SALAD BASE: In a large mixing bowl, add 1 pound cooked chicken, diced , 4 ounces seedless grapes, halved, 1 medium Gala apple, chopped , 2 celery stalks, finely diced, 1/2 cup chopped pecans, and 1/4 small red onion, finely diced. Toss gently to combine.
- MAKE DRESSING: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until smooth and creamy.
- MIX: Pour the dressing over the chicken mixture. Fold gently until everything is evenly coated.
- CHILL: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- SERVE: Stir once before serving. Garnish with Fresh chopped parsley if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2011, updated and republished March 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Mmmm, this sounds fantastic. I love chicken salad in pretty much any variation, I feel a craving coming on!
This looks excellent, Donna. I think I'll put it on the menu for next week. I love grapes and apples with my chicken salad.
Well done! I love fruit being used in any kind of savory form right now as theres so much in season. Looks well tasty.
Hey man, bring on the chicken 🙂 You can't go wrong with a staple ingredient! Awesome recipe!
You will never hear me saying chicken again.I use chicken meat often as I have my own.I am always gratefull to discover new recepies and yours looks great:)
These sound really good! You could add some pecans or almonds for added texture and protein if you would need it!
What a fantastic idea Erin. It tasted as good as it sounded with the pecans. I used a tablespoon of chopped pecans and it blended very well and gave the chicken salad another dimension of flavor! Thanks for the idea.
This chicken salad recipe is really good! I love the addition of the grapes and apples, it adds a great crunch to the dish! I will be making this more often!