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Creamy Make-Ahead Chicken Salad with Grapes: Best Easy Recipe

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This creamy make-ahead chicken salad with grapes combines tender chicken, sweet grapes, crunchy pecans, and a tangy Greek yogurt dressing. It’s perfect for meal prep, potlucks, and busy weeks, and tastes even better the next day.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound or 450g total)
  • 1 teaspoon salt
  • 1 bay leaf (optional)
  • 4 cups water or low-sodium chicken broth
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup red seedless grapes, halved
  • 1/2 cup toasted pecans, roughly chopped
  • 2 tablespoons fresh tarragon, finely chopped
  • 2 green onions, thinly sliced (white and light green parts only)
  • 1 celery stalk, finely diced

Instructions

  1. Poach the chicken: Place chicken breasts in a medium pot, cover with water or broth by about an inch. Add 1 teaspoon salt and bay leaf if using. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and cook for 12-15 minutes until internal temperature reaches 165°F (74°C) or juices run clear.
  2. Cool and shred the chicken: Remove chicken from pot, let rest on a cutting board for 5 minutes until cool enough to handle. Shred with two forks into bite-sized pieces. Set aside to cool completely.
  3. Prepare the mix-ins: Wash and halve the grapes (about 1 cup). Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then cool. Finely chop tarragon, slice green onions, and dice celery.
  4. Make the dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, garlic powder, black pepper, and salt. Taste and adjust seasoning.
  5. Combine everything: In a large mixing bowl, combine cooled shredded chicken, grape halves, toasted pecans, chopped tarragon, sliced green onions, and diced celery. Pour dressing over top and gently fold with a rubber spatula until evenly coated.
  6. Rest and serve: Transfer to an air-tight container and refrigerate for at least 2 hours, preferably overnight. Serve chilled or at room temperature.

Notes

Don’t skip the resting time; flavors meld and deepen overnight. For dairy-free, use dairy-free yogurt and vegan mayo. For nut-free, replace pecans with toasted sunflower seeds. Substitute fresh dill or parsley for tarragon if needed. Serve in lettuce wraps for a low-carb option.

Nutrition

Keywords: chicken salad, grapes, make-ahead, creamy, easy, meal prep, potluck, tarragon, pecans

Find it online: https://sparklespoon.com/creamy-make-ahead-chicken-salad-with-grapes-best-easy-recipe/