The Best Chicken Salad with Grapes and Almonds
This chicken salad with grapes and almonds is creamy, crunchy, and a little bit fancy — perfect for a ladies’ luncheon or easy lunches all week long!
A few weeks ago, I had some dear friends over, and they just happened to be coming by around lunchtime. I thought it would be fun to put together something that felt like an old fashioned “ladies luncheon”.
As I brainstormed what would be fun to serve, I landed on the idea of a chicken salad with fresh sourdough bread + a fun charcuterie board with fresh veggies, fruit, dip, and crackers + cheese. It was so much fun!
This chicken salad recipe is special enough for a luncheon with friends, but easy enough that you’ll want to make a batch to keep in the fridge for quick lunches all week long. Either way, it’s a win!
Why You’ll Love This Chicken Salad Recipe
- Sweet grapes and crunchy toasted almonds make every bite interesting.
- A tangy dill dressing that’s lighter than your typical chicken salad.
- Fancy enough for a ladies’ luncheon, easy enough for weekday lunches.
- Makes ahead beautifully — even better the next day!
Ingredients for Yummy Chicken Salad
For exact measurements and instructions, check out the full printable recipe card below. Here’s the grocery list you’ll need for this recipe:
- Cooked chicken, diced
- Seedless red grapes, halved
- Celery, diced
- Red onion, finely diced
- Slivered almonds, toasted
- Mayo or Miracle Whip
- Plain Greek yogurt
- Lemon juice
- Fresh dill, chopped
- Salt and pepper
- Dill pickle juice
- Sugar (optional, to taste)
Chicken Salad Recipe
Sweet grapes, toasted almonds, and a tangy dill dressing make this chicken salad with grapes and almonds absolutely irresistible — perfect for entertaining or meal prep!
Ingredients
- 3 cups diced cooked chicken
- 1½ cups seedless red grapes, halved
- ¾ cup celery, diced (about 2 stalks)
- ¼ cup red onion, finely diced
- ¾ cup slivered almonds, toasted
- ⅓ cup mayo or Miracle Whip
- ⅓ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dill pickle juice
- 1 teaspoon sugar (optional, to taste)
Instructions
- Toast the almonds in a dry skillet over medium-high heat, stirring occasionally, until lightly golden and fragrant. Set aside to cool slightly.
- In a large bowl, combine the chicken, grapes, celery, red onion, and toasted almonds.
- In a separate small bowl, whisk together the mayo, Greek yogurt, lemon juice, dill, salt, pepper, and pickle juice. Taste before adding sugar, then stir in if desired.
- Pour the dressing over the chicken mixture and stir until well combined.
- Cover and refrigerate, or serve immediately. Stir before serving if made ahead, and add a bit more mayo or Miracle Whip if it needs freshening up.
Notes
This can be served on your favorite bread, buns, or croissants or it can be served over a bed of greens like a salad. Either way, it's delicious!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 123mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 16g
Step by step instructions for making chicken salad – with pictures
1. Place all ingredients together in a large mixing bowl. 
2.In a seperate bowl, mix together the dressing ingredients. 
3. Add dressing to salad ingredients and stir together well.
Helpful Tips When Making This Recipe
- Don’t skip toasting the almonds — it makes such a difference in flavor!
- Taste your dressing before deciding on the sugar. Dressing is such a personal thing!
- This salad makes ahead beautifully. Store covered in the fridge, and give it a quick stir before serving. If it seems a little dry, just stir in a bit more mayo or Miracle Whip.
Grandma Rita’s Kitchen Tips
I served this chicken salad alongside a charcuterie board with fresh veggies and dip, fresh fruit, crackers, cheese, and my honey oat sourdough bread. Guests could build their own sandwiches or pile it onto crackers — and a chilled bottle of fancy sparkling Perrier made the whole spread feel just a little special! Nanaimo bars were the dessert. So yummy!
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This is exactly the kind of make-ahead lunch I need when friends drop by — creamy without being heavy, and the grape addition is such a smart touch. I love that it holds up well in the fridge so I am not scrambling at the last minute. Saving this for our next patio lunch.
This chicken salad looks perfect for hosting without spending all morning in the kitchen. I like the tip about prepping components ahead so guests can help themselves. Saving this for our next lunch gathering.
I like how you describe this chicken salad as “company-worthy” and the idea of a generous batch that stores well. The photo with sourdough in the background makes me crave a nice lunch plan for the weekend. I remember making a similar batch years ago for a potluck and it disappeared fast.
I love how you describe this chicken salad as a “company-worthy” dish—that wording makes it feel doable for a weekend get-together. The photo with the sourdough loaf in the background really brings it to life for me, reminding me of Sunday lunches from my grandmother’s kitchen.
The grapes and almonds are a nice touch for texture, but I swapped the red onion for chopped apple since I didn’t have one on hand—still turned out great. Good to know it keeps for up to 5 days in the fridge, makes meal prep easy.