Description
Joann’s Chicken Salad with Grapes is a refreshing and flavorful 30-minute recipe combining tender shredded chicken breast with crisp celery, sweet grapes, and tangy dried cranberries. Enhanced with creamy mayonnaise and a hint of apple for added crunch, this chilled salad is perfect for a light lunch or elegant snack served on white bread or alongside Ritz crackers.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 1 ¼ cups mayonnaise
- â…” cup celery, diced small
- 1 medium Gala apple, peeled and diced small
- ¾ cup small red grapes, halved
- â…“ cup dried cranberries
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Serving Suggestions
- Ritz crackers, for serving
- White bread, for serving
Instructions
- Hydrate Cranberries: Place the dried cranberries in a bowl and cover them with hot water. Let soak for 15-20 minutes to soften, then drain and squeeze out any excess moisture to ensure they don’t add excess liquid to the salad.
- Combine Ingredients: In a large mixing bowl, add the shredded cooked chicken breast, mayonnaise, diced celery, peeled and diced Gala apple, halved red grapes, and the rehydrated cranberries. Season with kosher salt and freshly cracked black pepper according to your taste. Mix all ingredients thoroughly until evenly combined.
- Chill and Serve: Cover the bowl and refrigerate the chicken salad for at least 20 minutes to allow the flavors to meld together. Serve the chilled chicken salad either as a sandwich filling on slices of white bread or alongside Ritz crackers for a delightful snack or light meal.
Notes
- Soaking dried cranberries softens them and balances their tartness within the salad.
- For added texture, consider including chopped walnuts or pecans.
- Adjust mayonnaise quantity for desired creaminess or use Greek yogurt for a lighter option.
- Use freshly cooked chicken for the best flavor, or substitute with rotisserie chicken for convenience.
- Chilling the salad enhances the melding of flavors and improves taste.
