Description
Joann’s Chicken Salad with Grapes is a refreshing and creamy dish that combines shredded chicken breast with crisp celery, sweet Gala apple, juicy red grapes, and rehydrated dried cranberries. Perfect for a quick lunch or light dinner, this salad is served chilled and pairs wonderfully with white bread or Ritz crackers.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 1 ¼ cups mayonnaise
- ⅔ cup celery, diced small
- 1 medium Gala apple, peeled and diced small
- ¾ cup small red grapes, halved
- ⅓ cup dried cranberries
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For Serving
- Ritz crackers
- White bread
Instructions
- Hydrate Cranberries: Place the dried cranberries in a bowl and cover them with hot water. Let them soak for 15 to 20 minutes to soften, then drain and squeeze out any excess moisture.
- Combine Ingredients: In a large bowl, mix together the shredded cooked chicken breast, mayonnaise, diced celery, peeled and diced Gala apple, halved red grapes, and the rehydrated cranberries. Season the mixture with kosher salt and freshly cracked black pepper according to your taste preferences. Stir well to combine all flavors evenly.
- Chill and Serve: Refrigerate the chicken salad for at least 20 minutes to allow the flavors to meld together and the salad to chill. Serve cold as a sandwich filling on white bread or alongside Ritz crackers for a satisfying meal or appetizer.
Notes
- For best results, use freshly cooked chicken breast, but rotisserie chicken can be a convenient substitute.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Adjust the sweetness by adding more or fewer grapes and dried cranberries based on your preference.
- This salad can be prepared a few hours in advance and stored in the refrigerator.
- Ensure grapes are halved to prevent choking hazards, especially for children.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
