Grape and Herb Chicken Salad

Ingredients

• 2boneless, skinless chicken breasts, poached and cooled
• 2celery stalks, thinly sliced (or cucumber)
• 75 ml (½ cup)sliced spring onions
• 10 g (⅓ cup)coarsely chopped fresh parsley
• 170 g (a heaping 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

   Mix the dressing

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

3. 3

   Combine and chill

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

What is grape and herb chicken salad?

Chicken salad is a familiar dish in which cooked chicken is mixed with a dressed combination of vegetables and other additions. This version pairs sweet grapes and fresh herbs with a creamy, mustardy dressing.

The recipe draws on the broad tradition of chilled chicken salads rather than one specific regional style. Chilling gives the flavours time to mingle, while the grapes and crisp celery bring contrast to the tender chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 28g protein, 13g carbs, 20g fat.

Chicken provides most of the protein, while the grapes and any bread contribute carbohydrates. Mayonnaise supplies much of the fat, with smaller amounts from the yoghurt and single cream. Serve a portion with extra salad greens to balance the plate with more vegetables.

Choosing the ingredients

Chicken: Poached, cooled breasts give the salad a mild, tender base. Chop them into generous pieces so they hold their texture when tossed with the dressing.

Fruit and herbs: Halved purple grapes add juicy sweetness, while parsley and spring onions provide freshness. Choose firm grapes so they keep their shape in the chilled salad.

Making the dressing

Creamy base: Mayonnaise and Greek yoghurt make a rich dressing with a little tang. Whisk them together with the mustard and cream or buttermilk until smooth.

Seasoning: Cayenne adds gentle warmth, and salt and black pepper bring the flavours into balance. Taste the dressing before adding the chicken, then adjust it while the flavours are still easy to assess.

Getting the texture right

Chopping: Keep the chicken pieces substantial rather than shredding them finely. Thinly sliced celery adds crunch; cucumber is a softer, refreshing alternative.

Tossing: Fold the ingredients together until coated, without crushing the grapes. If using cucumber, remove excess moisture from particularly watery pieces so the dressing stays thick.

Why the chilling time matters

Resting: Refrigerate the salad for at least 2 hours before serving, as directed. This gives the dressing time to season the chicken and lets the salad become evenly chilled.

Serving: Toss it once more before spooning it onto salad greens or toasted bread. Keep it refrigerated until you are ready to eat.

What to serve it with

For a lighter-feeling plate, serve the chicken salad over crisp salad greens. Toasted bread makes it a more substantial sandwich-style meal.

A simple side of sliced tomatoes or extra greens complements the creamy dressing without competing with the grapes and herbs. Add the salad to bread just before serving to keep the toast crisp.

Recipe notes & tips

• Cool the poached chicken completely before chopping and mixing it with the dressing.
• Halve the grapes so their sweetness is spread through the salad.
• Whisk the dressing until smooth before adding the other ingredients.
• Taste the dressing before combining it with the chicken, then adjust the salt and pepper.
• Refrigerate the finished salad for at least 2 hours before serving.
• If using cucumber, slice it shortly before mixing to help retain its crunch.

Variations

• Use cucumber: Swap it for the celery when you want a milder, more refreshing crunch.
• Choose buttermilk: Use it instead of single cream for a tangier dressing.
• Add more herbs: Mix in a little chopped chives for an extra savoury note.
• Adjust the heat: Reduce the cayenne or leave it out for a milder salad.
• Make it a sandwich: Spoon the chilled mixture onto toasted bread just before serving.

Common mistakes to avoid

• Warm chicken: It can loosen the dressing; let the poached chicken cool before chopping.
• Overmixing: The grapes can break apart; toss gently until everything is coated.
• Watery cucumber: Excess moisture can thin the dressing; pat cucumber slices dry before adding.
• Skipping the rest: The flavours may not have melded; chill the salad for at least 2 hours.
• Under-seasoning: A creamy dressing can taste flat; taste it and adjust salt and pepper before mixing.

How to store

Store the chicken salad in an airtight container in the fridge and eat it within 3 days. Serve it cold; stir gently before serving. Keep it chilled rather than leaving it at room temperature for an extended period.

Frequently asked questions