Grape and Herb Chicken Salad

Ingredients

• 2boneless, skinless chicken breasts, poached and cooled
• 2 stalkscelery, thinly sliced (or cucumber)
• 120 ml (½ cup)sliced spring onions
• 80 ml (⅓ cup)fresh parsley, coarsely chopped
• 150 g (1 heaped cup)purple grapes, halved
• 80 ml (⅓ cup)mayonnaise
• 80 ml (⅓ cup)plain Greek yoghurt
• 30 ml (2 tablespoons)Dijon mustard
• 45 ml (3 tablespoons)single cream or buttermilk
• to tastesea salt and freshly cracked black pepper
• 1.25 ml (¼ teaspoon)cayenne pepper
• as neededsalad greens or toasted bread, to serve

Instructions

1. 1

   Chop the chicken

   Coarsely chop the cooled poached chicken and set it aside.

2. 2

   Whisk the dressing

   In a medium bowl, whisk together the mayonnaise, yoghurt, mustard, single cream or buttermilk, salt and pepper, and cayenne. Taste and adjust the seasoning to your liking.

3. 3

   Combine and chill

   Add the chicken, celery or cucumber, spring onions, parsley and grapes to the bowl, then toss to coat. Refrigerate for at least 2 hours before serving over salad greens or toasted bread.

What is grape and herb chicken salad?

Chicken salad is a familiar cold dish in British and American home cooking, with versions that combine cooked chicken, a creamy dressing and crisp or sweet additions. This version balances juicy grapes and fresh herbs with a mustardy dressing.

The grapes bring bursts of sweetness, while spring onions and parsley keep the flavour fresh. Chilling gives the dressing time to coat the chicken and lets the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 34g protein, 15g carbs, 14g fat.

Chicken supplies most of the protein, while grapes and the other vegetables contribute carbohydrates. Mayonnaise and the cream or buttermilk account for much of the fat; serve a portion over plenty of salad greens to balance the plate with more vegetables.

Why the dressing works

Creamy base: Mayonnaise gives the dressing richness, while Greek yoghurt adds a tangier note and softens its texture.

Seasoning: Dijon mustard, cayenne, salt and pepper bring savoury depth and a little warmth. Taste the mixture before adding the chicken so you can adjust it while it is easy to stir.

Choosing the mix-ins

Crisp vegetables: Thinly sliced celery adds crunch; cucumber is an alternative if celery is unavailable. If using cucumber, remove excess watery seeds if they are prominent.

Fresh and sweet: Spring onions and parsley give the salad a lively, herbal flavour, while halved grapes spread their sweetness through each portion.

Getting the texture right

Chicken pieces: Chop the cooled chicken coarsely rather than shredding it finely, so it stays substantial and holds its shape when tossed.

Gentle mixing: Fold the ingredients together until coated, taking care not to crush the grapes. The finished salad should be creamy but still have distinct pieces of chicken and crisp additions.

Why chilling matters

Rest time: Refrigerate the salad for at least 2 hours before serving, as the recipe specifies. This also makes it convenient to prepare ahead for lunch.

Serving temperature: Keep it chilled until you are ready to eat, then spoon it onto greens or serve it with toasted bread.

Ways to serve it

On greens: Serve a scoop over salad leaves for a fresh, lighter-feeling meal; add extra greens alongside if you want more crunch.

On toast: Spoon the mixture onto toasted bread for a more substantial sandwich-style lunch. Toast just before serving so it stays crisp.

Recipe notes & tips

• Make sure the poached chicken is fully cooled before chopping and mixing it with the dressing.
• Slice the celery thinly so its crunch is distributed throughout the salad.
• Halve the grapes to make their sweetness easier to enjoy in each bite.
• Taste the dressing before adding the other ingredients and adjust its seasoning to your preference.
• Allow at least 2 hours of chilling time before serving.
• Keep the salad chilled while you prepare the greens or toast the bread.

Variations

• Use cucumber: Swap it for the celery when you want a milder, juicy crunch.
• Choose buttermilk: Use it in place of the single cream for a tangier dressing.
• Add extra herbs: Stir in more parsley for a stronger fresh-herb flavour.
• Adjust the heat: Reduce or increase the cayenne to suit your preference.
• Serve as a sandwich: Spoon the chilled salad onto toasted bread just before eating.

Common mistakes to avoid

• Warm chicken: It can soften the dressing; cool the poached chicken before mixing.
• Overmixing: The grapes can break apart; toss gently until the ingredients are coated.
• Skipping the rest: The flavours have less time to come together; chill for at least 2 hours.
• Thick dressing: It may not coat the chicken evenly; whisk in the specified cream or buttermilk.
• Watery cucumber: Excess liquid can loosen the salad; remove prominent seeds before slicing.

How to store

Store the chicken salad in a covered container in the fridge and eat it within 3 days. Serve it cold; if it has been out while assembling the meal, return leftovers to the fridge promptly.

Frequently asked questions