Description
Joann’s Chicken Salad with Grapes is a refreshing and creamy chicken salad that combines tender shredded chicken breast with crisp apples, juicy red grapes, sweet dried cranberries, and crunchy celery, all dressed in a smooth mayonnaise base. This easy-to-make salad is perfect for quick lunches or light dinners and can be served as a sandwich or with 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 and 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 15-20 minutes to soften and plump up, ensuring a better texture in the salad. Drain and squeeze out any excess moisture before using.
- 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 the mixture with kosher salt and freshly cracked black pepper to taste. Stir everything together until evenly combined.
- Chill and Serve: Transfer the chicken salad to a covered container or bowl and refrigerate for at least 20 minutes. This chilling time allows the flavors to meld beautifully. Serve the salad chilled, either as a sandwich filling on white bread or alongside Ritz crackers for a delightful snack or meal.
Notes
- Use freshly cooked and cooled chicken breast for best texture and flavor.
- For a lighter option, substitute mayonnaise with Greek yogurt or a mix of both.
- You can add chopped walnuts or almonds for extra crunch if desired.
- Adjust salt and pepper to your preference based on dietary needs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
