Easy Chicken Salad with Grapes, celery and cranberries, tossed with light sour cream dressing. Perfect lunch you can make ahead and enjoy served in sweet rolls.
School is almost back in session and it’s this time of year when us, busy parents, are looking for easy and healthy lunches for the kids as well as us. When I am not making my Ham and Cheese Tortilla Roll-Ups, I make a batch of Chicken Salad with Grapes.
Chicken salad is a great idea for lunch on busy days because you can make it ahead of time. This lighter and nut-free version is healthy and delicious! Serve in Hawaiian rolls or lettuce or tortilla wraps for an easy and satisfying lunch or light dinner.
Crunchy celery and sweet and juicy grapes, as well as slightly tarty dried cranberries pair so well with cooked and cubed chicken. This Chicken Salad with Grapes is packed with flavor and crunch.
HOW TO LIGHTEN UP A CHICKEN SALAD
I am always trying to find a way to lighten up traditionally mayo based salads. It’s quite easy, actually! I make the dressing with sour cream or Greek yogurt with a minimal amount of mayo, just for the creamy texture. If you ever made a creamy pasta salad using only sour cream, you noticed that after chilling it for few hours, the salad is not creamy anymore. To keep the desirable texture, you need a little bit of mayo. For a 3/4 cup of dressing I used only 2 tablespoons of mayo. You don’t have to use the classic mayo either. Right now there are a lot of healthier options in most stores. I am a big fan of this organic mayo and avocado mayo.
I also decided to keep this salad nut-free for dietary needs as well as because my kiddos just don’t like nuts in a chicken salad.
Traditionally, chicken salad with grapes is served in croissants. I actually like to enjoy them as a pastry with my morning coffee. I like to serve this salad in Hawaiian rolls. They are sweet which goes with the flavors of this salad and sliders are always fun to eat. You can use gluten free wraps or serve in lettuce cups.
HOW TO COOK CHICKEN FOR CHICKEN SALAD
I always try to cook at least one chicken breast for a salad to enjoy through out the week. You can use leftover roasted chicken or rotisserie chicken in this salad recipe. I cook mine in my Instant Pot pressure cooker because it takes only 8 minutes. If you don’t have a pressure cooker, you can use leftover roasted or rotisserie chicken or boil a chicken breast in a pot with water. Cook until the internal temperature of the chicken reaches 165 degrees F. Cool completely on a cutting board, then cut into 1/2″ cubes.
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- 1 lb cooked chicken cut into 1/2" cubes
- 1 cup chopped celery
- 1 cup red grapes halved
- 1/2 cup dried cranberries
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayo see notes
- 1/2 tsp salt
- 1/4 tsp black pepper
- In a small mixing bowl or a measuring cup, whisk together sour cream (or Greek yogurt), mayo, salt and pepper.
- Place all remaining ingredients in a large mixing bowl. Add dressing and toss together. Cover and chill until ready to use.
- Serve in sweet Hawaiian rolls or tortilla wraps or lettuce cups.
You don't have to use the classic mayo either. Right now there are a lot of healthier options in most stores. I am a big fan of this organic mayo and avocado mayo.
OTHER DELICIOUS CHICKEN SALAD RECIPES:
Avocado Ranch Chicken Salad Wrap by Spend with Pennies
Cranberry Almond Poppy Seed Chicken Salad From Valerie’s Kitchen
Mexican Chicken Salad Sandwich from The Cookie Rookie