This easy chicken salad with grapes has been in my kitchen for decades, passed down from a dear friend in Northern Virginia, tested on Colorado neighbors, and yes, printed in an actual church Cookbook. As a self-proclaimed chicken salad snob, I’ll tell you exactly what makes it the best: a splash of sherry in the dressing. Ready in 15 minutes, perfect for meal prep, and the one recipe I make on repeat every single year.
First published in 2019 and updated in 2026 with new photos, a step-by-step video, expanded tips, ingredient swaps, and a full FAQ section. The recipe itself? Hasn’t changed a bit. It didn’t need to.
I’m a Chicken Salad Snob. This Is the One.
My husband and I lived in Northern Virginia for a short time, just outside DC, and it was there I met Kim. She was an incredible cook, the kind of friend you feel like you’ve known forever. The first time she made this chicken salad with grapes, I was done. I asked for the recipe on the spot. Best chicken salad EVER!
The secret is a splash of sherry in the dressing. That’s it. It just makes everything pop in a way that’s hard to explain until you taste it. I brought the recipe back to Colorado, made it for every neighbor and friend who walked through my door, and it eventually landed in our MOPS Cookbook. You know a recipe has earned its stripes when it makes it into a community cookbook.
I’ll be honest, I’m a chicken salad snob. Creamy is not enough. It has to have layers. This one does, and it never gets old.
Why You’ll Love This Easy Chicken Salad Recipe
- Ready in 15 minutes, especially with rotisserie chicken
- Perfect for meal prep; make a batch Sunday, eat well all week
- Naturally gluten-free and high protein
- Works for everything from a casual lunch to a luncheon spread
- That sherry dressing sets it apart from every other version out there
Easy Chicken Salad Ingredients
- Chicken – I like using rotisserie chicken here as I like the addition of white and dark meat, but you can also use this Slow Cooker Chicken, shredding it with forks. Check out how to poach chicken for chicken salad, my latest moist chicken obsession. I’ve come to love the texture of chicken salad with shredded chicken.
- Grapes – Red or green juicy grapes here, or a combination! We’ll slice them in half so they are easier to eat!
- Veggies – Use celery and green onions; if you don’t love them, use less or leave them out! I know many people (including myself) are not fans of celery in their chicken salad! If you like it, dice it small for those who don’t.
- Slivered Almonds – We’ll toast them to bring out their flavor and crunch!
- Mayonnaise – It’s a must for a creamy and delicious chicken salad. I love full-fat Mayo, and I especially love Avocado mayo!
- Sour Cream – Just a touch adds to the creaminess of this yummy chicken salad. You can also substitute Greek yogurt.
- Sherry – This is the secret. A splash of cooking sherry, sipping sherry, Port, or Madeira goes into the dressing and does something a squeeze of lemon or a hit of mustard just can’t replicate. It rounds everything out, adds a quiet depth, and is the reason people ask for this recipe. If you truly can’t use alcohol, a teaspoon of white wine vinegar plus a tiny pinch of sugar gets you in the neighborhood, but the sherry is really worth it.
- Seasonings – Seasoning salt (such as Lawry’s) and black pepper.
- Nuts – I used toasted almonds (slivered for a nice crunch), but I also love pecans and walnuts equally! Use your preference.
- For serving – I like serving with croissants, crackers, rolls, or just on a bed of ruffly green lettuce. This gives everyone options based on their diet.
How to Cook the Chicken for Chicken Salad
Any of these work:
- Rotisserie chicken – My first choice, mainly for convenience and speed. You get white and dark meat, the texture is perfect, and it’s truly a 15-minute recipe.
- Poached chicken – My latest obsession for texture. Incredibly moist, mild flavor, shreds beautifully.
- Slow-cooker shredded chicken – Great for batching ahead.
- Leftover grilled or baked chicken – Use what you have. Just make sure it’s fully chilled before mixing in the dressing.
How to Toast Almonds
To easily toast your almonds, place them on a quarter sheet pan in a 350°F (175° C) oven for 8-10 minutes until toasted and fragrant, shaking about halfway through. Cool completely and toss into a salad.
Alternatively, you can place them in a skillet over medium heat and shaking the pan often, toast until brown. Don’t turn away from them, as they burn easily.
How to Make Chicken Salad with Grapes
Step 1 – Make Sherry Dressing
Next, make your dressing in a small bowl, add your sour cream, mayo, seasoning salt, sherry (I used a Port) and pepper. Whisk until combined.
Taste the dressing before adding it to the chicken. It should be creamy, a little tangy, and you should be able to just catch the sherry in the background.
Step 2 – Assemble Chicken Salad
In a large mixing bowl, combine chicken, green onions, red seedless grapes, and crunchy celery.
Add in the cooled toasted almonds (or other nuts) and pour the creamy dressing over the top, stirring gently to combine. For the best flavor, refrigerate an hour before serving.
Easy Chicken Salad Recipe Variations and Add-Ins
- Fresh herbs: try adding in freshly chopped dill or tarragon for a bright enhancement of flavor.
- Make it zippy: add fresh lemon juice or Dijon mustard to the dressing for some acidity.
- Go nuts!: switch out the nuts for pecans, walnuts, or go nut-free! Also try adding roasted sunflower seeds! Nom!!
- Add some crunch and sweetness: Dice half a crisp apple, Honeycrisp or Granny Smith both work beautifully, and toss it in with the grapes. It adds another layer of texture and a little tartness that plays really well with the sherry dressing. Love apples in chicken salad? Try my Apple Pecan Chicken Salad too.
Low-Carb Chicken Salad
To make this low-carb, simply omit the grapes (or add a few and chop them smaller). Serve on a bed of lettuce, in lettuce wraps or with your favorite keto crackers. Go light on the sherry, but a teaspoon or two won’t hurt!
Ways to Serve this Easy Chicken Salad Recipe
Honestly, the hardest part is picking how to eat it.
Stuffed into something
- Croissants are the classic move, and for good reason. Flaky, buttery, and the perfect vessel.
- Pita pockets work great for a lighter, packable lunch.
- Lettuce wraps if you’re keeping it low-carb.
- Hollowed-out tomatoes or avocados for a pretty luncheon presentation.
Piled on something
- Crackers of any kind. Buttery Ritz, sturdy water crackers, seedy crackers, whatever you have.
- Pita chips for a little extra crunch.
- A thick slice of toasted sourdough or a soft dinner roll.
- A bed of ruffly green lettuce if you want to keep it light.
Straight from the fridge by the spoonful: No judgment. We’ve all been there.
For a luncheon or potluck Set out a spread and let people build their own: a bowl of chicken salad, croissants and rolls, a few cracker options, sliced veggies, and some fresh fruit on the side. It’s low effort, it looks beautiful, and everyone finds something they love. This is one of my go-to recipes for a spring luncheon, and it never comes home with leftovers.
How to Store Homemade Chicken Salad
Store in an airtight container in the fridge for 3 to 4 days. The flavors actually get better on day two once everything has had time to sit together. Give it a stir before serving. If you added nuts, they’ll soften over time, so stir in a fresh handful right before serving if you want that crunch back.
Do not freeze chicken salad. The mayo breaks down and the texture goes strange fast.
⭐️⭐️⭐️⭐️⭐️ Anita raved, “I’ve been looking for this recipe for a long time. I had it years ago when my children were small and I made it all the time. Because of a house fire and lost a lot of my great recipes and this was one of them that I have missed. Thanks so much for posting it.”
Common Questions
The dressing is everything. A touch of sour cream lightens the mayo, and in this recipe, a splash of sherry adds a depth that just makes all the other flavors land. Toasting the almonds matters too. Don’t skip it.
Rotisserie chicken is the easiest and honestly one of the best, because you get both white and dark meat. Poached chicken gives you the most tender, moist texture if you have an extra 20 minutes.
Yes, and you should. Make it at least an hour before serving, or even the night before. The flavors meld together and it gets noticeably better.
3 to 4 days in an airtight container. The grapes hold up well. The nuts will soften, so add a fresh handful before serving if you want crunch on day 3 or 4.
No. The mayo separates when thawed and the texture is not salvageable. Stick to fridge storage.
A teaspoon of white wine vinegar plus a small pinch of sugar is the closest non-alcoholic substitute. You won’t get the exact same depth, but it works.
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Video
Ingredients
- 3 – 4 cups rotisserie chicken shredded, or chopped, see notes for other chicken options. I've used up to 6 cups
- 3 cups grapes halved, red or green grapes
- 1 cup slivered almonds toasted see notes for how (or favorite nuts)
- 2 ribs celery diced small
- 3 green onions minced
- ¾ cup mayonnaise I love avocado mayo!
- ¼ cup sour cream I used full-fat, may use Greek yogurt
- 2 tablespoons sherry Port or Madiera may be substituted, see notes for non-alcoholic
- ½ teaspoon seasoned salt like Lawry’s
- ½ teaspoons pepper
Optional to Serve
- Croissants Rolls or Bread (optional)
- Crackers
- Leafy Green Lettuce optional
Instructions
- Chop or shred chicken (I usually buy pre-cooked antibiotic free rotisserie chicken) and place in large bowl. Wash, pat dry, halve the grapes, add to chicken. Chop the green onions and add to chicken and grapes. Chop celery if using, into small pieces and add to bowl.3 – 4 cups rotisserie chicken, 3 cups grapes, 1 cup slivered almonds, 2 ribs celery , 3 green onions
- In a separate smaller bowl, add mayonnaise, sour cream, sherry, seasoning salt and pepper. Mix together well and pour over the chicken salad, gently mix throughout salad chicken salad.¾ cup mayonnaise, ¼ cup sour cream, 2 tablespoons sherry, ½ teaspoon seasoned salt, ½ teaspoons pepper
- You may add the toasted almonds now or wait until just before serving to stir in. Refrigerate an hour for best taste prior to serving. Serve a scoop on a lettuce leaf with crackers, lettuce wrap or on a roll or croissant as sandwiches.Croissants, Leafy Green Lettuce, Crackers
Notes
Nutrition
Miz Helen
This is a great chicken salad that we will really enjoy, we love chicken salad! Thanks so much for sharing your awesome post with us at Full Plate Thursday,442 and come back soon!
Miz Helen
Anita
I’ve been looking for this recipe for a long time. I had it years ago when my children were small and I made it all the time. Because of a house fire and lost a lot of my great recipes and this was one of them that I have missed. Thanks so much for posting it
I’m so sorry about the house fire and yet so glad it’s the same recipe! And I hope you enjoy it!!