Classic Chicken Salad with Grapes & Walnuts Recipe
Classic Chicken Salad With Grapes and Walnuts
Classic Chicken Salad With Grapes and Walnuts
Ingredients
- 1½ cups of raw walnut pieces
- 2 celery stalks cut into ¼-inch thick slices
- 1 small shallot, minced
- 4 cups of shredded cooked chicken (about 1¾ to 2 pounds)
- 2 cups of seedless red grapes, halved
- 1¼ cups of mayonnaise
- 3 tablespoons of distilled white wine vinegar
- 2 tablespoons of minced fresh tarragon or a blend of parsley, dill, and chives
- 1½ teaspoons of Diamond Crystal kosher salt or 1 teaspoon of Morton kosher salt
- 1 teaspoon of freshly cracked black pepper
- A splash of hot sauce, if desired
Instructions
Step 1
First, grab your walnuts and spread them out in a single layer on a small rimmed baking sheet—you want them in an even layer so they toast evenly. Pop the pan into your preheated 350°F oven and let them toast for about 8 to 10 minutes, stirring once or twice so they don't burn. You'll know they're ready when they turn a beautiful golden brown and fill your kitchen with that rich, nutty aroma. Let them cool completely on the pan before chopping them up—warm nuts can get a little oily when you chop them, and we want clean, crunchy pieces for that perfect chicken salad texture.
Step 2
Grab a large mixing bowl and toss in your walnuts, celery slices, and shallot first—this gives everything a good chance to mingle. Add the shredded chicken, then gently fold in the grapes so they don't bruise. In a small bowl, whisk together the mayonnaise, vinegar, herbs, salt, pepper, and hot sauce (if you're using it) until smooth. Pour that creamy mixture over the chicken and toss until everything is evenly coated. Cover the bowl tightly and slide it into the fridge for at least an hour so the flavors can get cozy.
Nutrition Information
My Tip
Toast the walnuts until they're just golden—pull them out when they're fragrant and still a shade lighter than you think they should be, because they'll keep toasting on the hot pan after you take them off the heat.
Leftovers
Store leftover chicken salad in a glass container with a tight-fitting lid to keep the walnuts from absorbing fridge odors—stays fresh for up to 3 days. For best texture, enjoy it chilled straight from the fridge rather than reheating, which can make the grapes mushy and the walnuts lose their crunch.
Make It Your Own
Try swapping the chicken for roasted sweet potatoes and adding toasted pecans instead of walnuts for a vegetarian twist that keeps the creamy, fruity flavors you love.