Chicken Salad with Walnuts & Grapes
This is the chicken salad that turns leftover chicken into lunch for a week. Sweet quartered grapes, toasted walnuts for crunch, and a dressing that leans on Greek yogurt instead of an all-mayo base — so it's creamy without feeling heavy. The French Made Easy does double duty: it seasons the poaching water and the finished salad, so the flavor runs all the way through, not just on top.
It's a make-and-hold recipe by design. Everything gets better after a couple hours in the fridge, which makes it perfect for meal prep, a potluck, or a no-cook lunch on a hot day. Pile it on greens, stuff it in a pita, or eat it straight from the bowl with a fork — nobody's judging.
Ingredients
- 4½ tsp French Made Easy
- 3 chicken breasts, boiled and shredded
- 2 green onions, diced
- 1½ Tbsp honey
- ¾ cup walnuts, chopped
- ¾ cup Greek yogurt
- ½ cup mayo
- 1 cup seedless red grapes, quartered
Ingredient notes & swaps
- **Chicken:** Boiled and shredded breast is lean and classic, but rotisserie chicken is a legit shortcut — pull the meat while warm and skip step one. Thigh meat works too if you like it richer.
- **Grapes:** Seedless red grapes bring the sweetness; quartering them means a little in every bite instead of the occasional whole-grape surprise. Green grapes work but are tarter.
- **Walnuts:** Toast them in a dry pan for a few minutes first — it wakes up the oils and keeps them crunchy against the creamy dressing. Pecans are an easy swap.
- **Greek yogurt + mayo:** The yogurt cuts the mayo so the salad is creamy but not greasy. Go all-yogurt for a lighter version, or all-mayo if that's your thing.
- **French Made Easy:** This herb-forward, all-natural, gluten-free blend seasons the chicken and the dressing both. Keep a jar of French Made Easy on hand — it's the difference between plain and crave-able.
- **Gluten-free:** The salad itself is naturally gluten-free; just serve it on greens, gluten-free bread, or lettuce cups to keep the whole plate safe.
Directions
- Boil chicken breasts in water seasoned with 3 tsp French Made Easy for 15-30 minutes depending on bone-in or boneless. Drain and let cool, then shred.
- In a large bowl, combine shredded chicken, grapes, walnuts, and green onions.
- Add yogurt, mayo, honey, and remaining 1½ tsp French Made Easy. Mix well.
- Serve immediately or chill for a couple hours to let the flavors intensify.
Why this works
Poaching the chicken in seasoned water is the quiet hero here. Instead of boiling plain and hoping the dressing saves it, the meat cooks gently in water spiked with French Made Easy, so it stays moist and picks up flavor from the inside. Shredding it warm gives you ragged edges that grab the dressing better than neat cubes. The yogurt-and-mayo blend keeps things tangy and light, honey balances it, and a fridge rest lets the grapes and walnuts trade flavor with the chicken. Cold and rested, it tastes like more than the sum of its parts.
What to serve it with
Serve it cold over a bed of arugula or butter lettuce, scooped into an avocado half, or as the filling for a proper sandwich on croissant or sourdough. For a spread, set out crackers and endive leaves and let people build their own bites. It pairs naturally with a crisp white wine or iced tea, and a handful of extra grapes on the side keeps the sweet-and-savory thing going. It travels well, so it's a reliable pick for picnics and lunchboxes.
Tips
- Try Curry in a Hurry or Smokin' Chipotle instead of French Made Easy for a completely different take.
- Toast the walnuts in a dry skillet until fragrant before chopping — it's two minutes that pays off in crunch and flavor.
- Shred the chicken while it's still warm; the fibers pull apart cleanly and soak up the dressing better than cold, firm meat.
- If it firms up too much in the fridge, loosen it with a spoonful of yogurt or a squeeze of lemon right before serving.
FAQ
How long does chicken salad keep in the fridge?
Stored airtight, it's good for 3 to 4 days. The flavor peaks around day two. The walnuts soften a little over time, so if you're making it well ahead, stir them in closer to serving to keep the crunch.
Can I freeze chicken salad?
Not recommended. The yogurt-and-mayo dressing separates and turns watery when thawed, and the grapes go mushy. This one's meant to be made fresh and eaten within a few days — it's quick enough that there's no real reason to freeze it.
What can I use instead of grapes?
Diced apple, dried cranberries, or halved cherries all bring the same sweet contrast to the savory chicken. Apple adds crunch; dried fruit makes it a little more autumnal. Use about the same amount as the grapes called for.
Is this chicken salad gluten-free?
Yes. Every ingredient is naturally gluten-free, and World Seasonings blends including French Made Easy are gluten-free. Just serve it on greens, gluten-free bread, or lettuce wraps rather than a standard roll.
Nutrition
Estimated per serving · values are approximate.