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This creamy chicken, apple and grape salad brings together vibrant flavors and textures for a refreshing meal that's perfect year-round. The combination of tender chicken, sweet grapes, crisp apples, and crunchy almonds creates a symphony of flavors that dance in your mouth with every bite.
I first created this salad when looking for ways to use leftover rotisserie chicken and some beautiful red grapes from the farmers market. My family was instantly hooked, and it's now our go-to for picnics and quick weeknight dinners when the weather gets warm.
Ingredients
- Plain Greek yogurt: Forms the creamy base of our dressing while keeping things lighter than traditional mayo-only versions
- Sour cream: Adds richness and tanginess to balance the sweetness of the fruit
- Mayonnaise: Contributes just enough indulgence to make the dressing silky smooth
- Honey: Provides natural sweetness that complements the fruit perfectly
- Fresh lemon juice: Brightens all the flavors and prevents the apples from browning
- Boneless skinless chicken breast: Offers lean protein; look for free-range options if available
- Red grapes: Deliver sweet juicy bursts in every bite; choose firm ones with vibrant color
- Crisp apple: Adds refreshing crunch and subtle sweetness; Honeycrisp or Gala varieties work beautifully
- Celery: Provides essential crunch and a hint of savory flavor
- Green onions: Contribute mild onion flavor without overpowering the delicate ingredients
- Slivered almonds: Add protein and satisfying texture; toasting them enhances their nutty flavor
- Dried cranberries: Introduce a tangy sweetness and beautiful color contrast
- Fresh parsley: Brings bright herbaceous notes and visual appeal
How To Make Creamy Chicken, Apple & Grape Salad
- Prepare the dressing:
- Combine Greek yogurt, sour cream, mayonnaise, honey, and fresh lemon juice in a medium bowl. Whisk thoroughly until completely smooth and incorporated. Season with salt and pepper, starting with just a pinch of each. The dressing should have a balanced sweet-tangy flavor that will complement the fruits and chicken. Set aside to allow flavors to meld while preparing other ingredients.
- Toast the almonds:
- While optional, this step elevates the entire salad. Spread slivered almonds in a single layer on a baking sheet and place in a preheated 400°F oven. Watch carefully as they toast for about 5 minutes until golden brown with an intensified nutty aroma. Allow to cool completely before adding to the salad for maximum crunch.
- Combine salad ingredients:
- In a large mixing bowl, gently toss together the diced chicken, sliced grapes, diced apple, sliced celery, green onions, cooled toasted almonds, dried cranberries, and chopped parsley. Ensure all ingredients are evenly distributed throughout the mixture for balanced flavor in every serving.
- Dress the salad:
- Pour about two-thirds of the prepared dressing over the salad ingredients. Using large spoons or spatulas, fold everything together with a gentle lifting motion to avoid crushing the delicate fruits. Continue adding dressing until you reach your desired creaminess level. Taste and adjust salt if needed before serving.
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My absolute favorite ingredient in this recipe is the toasted almonds. The first time I made this for a family gathering, my nephew who typically avoids nuts kept asking what gave the salad its amazing flavor. That warm, nutty crunch against the cool, creamy elements creates such a satisfying contrast that transforms this from a simple chicken salad into something truly memorable.
Make-Ahead Tips
This chicken salad actually improves when made a few hours ahead, allowing the flavors to meld together beautifully. If preparing more than a day in advance, consider keeping the almonds separate and adding them just before serving to maintain their crunch. The dressing can be stored separately for up to three days, and the entire prepared salad will keep well in an airtight container for 2-3 days in the refrigerator.
Serving Suggestions
Transform this versatile salad into a complete meal by serving it over a bed of mixed greens, wrapped in butter lettuce cups for a low-carb option, or stuffed into a whole grain pita with extra greens. For an elegant presentation at brunches or luncheons, serve small portions in endive leaves as bite-sized appetizers. This salad also pairs beautifully with a light soup like tomato basil or butternut squash for a satisfying lunch combination.
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Ingredient Substitutions
This recipe welcomes creative variations based on what you have available. Leftover rotisserie chicken or turkey works beautifully in place of poached chicken breast. Pears offer a lovely alternative to apples, especially when slightly firm. Walnuts or pecans can substitute for almonds, while dried cherries make an excellent stand-in for cranberries. For a dairy-free version, use dairy-free yogurt and mayonnaise, omitting the sour cream and adding a touch more lemon juice for tanginess.
Frequently Asked Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is a great substitute as it saves time and adds more flavor to the dish.
- → What other fruits can I swap for grapes and apples?
You can use pears, strawberries, or mandarin oranges as alternatives for a unique twist.
- → How can I make this salad dairy-free?
Swap the Greek yogurt, sour cream, and mayonnaise for dairy-free options like vegan yogurt and plant-based mayonnaise.
- → Can I prepare this salad ahead of time?
Yes, prepare the salad and dressing separately up to 24 hours in advance and combine when ready to serve.
- → What can I serve alongside this salad?
Pair it with crusty bread, crackers, or serve it over a bed of fresh greens for a complete meal.