If you’re on the hunt for a delightfully refreshing and easy-to-make lunch, Joann’s Chicken Salad with Grapes Recipe is the perfect answer. This dish combines tender shredded chicken with juicy grapes, crisp apples, and just the right amount of mayo to create a creamy, sweet, and slightly tangy salad that’s charmingly comforting. It’s a vibrant medley of texture and flavor that feels like a warm hug on a plate. Whether you’re serving it up at a family gathering or just enjoying a solo treat, this chicken salad promises to become a beloved staple in your recipe collection.
Ingredients You’ll Need
What’s great about Joann’s Chicken Salad with Grapes Recipe is how simple and accessible the ingredients are—each one carefully chosen to bring balance in taste, texture, and color to this beautiful salad.
- 2 cups cooked chicken breast, shredded: Tender and mild, the star protein that anchors the salad.
- 1 ¼ cups mayonnaise: Adds creaminess and subtle tang to bind the ingredients beautifully.
- â…” cup celery, diced small: Brings a crisp, fresh crunch that contrasts perfectly with the softer elements.
- 1 medium Gala apple, peeled and diced small: Provides a sweet and juicy pop that lifts the overall flavor.
- ¾ cup small red grapes, halved: Little bursts of sweetness and juiciness that are simply irresistible.
- ⅓ cup dried cranberries: Adds a chewy texture and tartness that brightens every bite—rehydrated for softness.
- Kosher salt and freshly cracked black pepper, to taste: Essential seasoning to bring all the flavors together.
- Ritz crackers and white bread: Perfect for serving, lending indulgence or classic comfort as you eat.
How to Make Joann’s Chicken Salad with Grapes Recipe
Step 1: Hydrate the Cranberries
Start by placing the dried cranberries in a small bowl and covering them with hot water. Let them soak for about 15 to 20 minutes until they soften up nicely. Once hydrated, drain well and gently squeeze out any excess water. This little step transforms the cranberries from crunchy and dry to tender and perfectly chewy, balancing the fresh ingredients to come.
Step 2: Combine Your Ingredients
In a large mixing bowl, bring together the shredded chicken, creamy mayonnaise, crisp celery, sweet diced apple, juicy halved grapes, and those softened cranberries you just prepared. Season generously with kosher salt and freshly cracked black pepper. Then, stir everything until it’s fully combined and every bite promises that wonderful harmony of flavors.
Step 3: Chill and Let the Flavors Marry
Cover the mixture and pop it into your fridge for at least 20 minutes. This step might feel like waiting for a treat, but it’s so worth it because chilling allows all the flavors to mingle and settle, creating a more cohesive and delicious salad that tastes even better served cold.
How to Serve Joann’s Chicken Salad with Grapes Recipe
Garnishes
When serving Joann’s Chicken Salad with Grapes Recipe, consider a simple yet elegant garnish like a few fresh grape halves or a light sprinkle of chopped fresh parsley. These not only add a pop of color but also enhance the fresh, vibrant look and give a gentle herbal hint that complements the fruit and chicken beautifully.
Side Dishes
This salad pairs wonderfully with crunchy Ritz crackers for scooping or classic white bread for sandwiches. For a more rounded meal, pair it with light green salads, crisp cucumber slices, or even a bowl of fresh fruit to echo the freshness and sweetness of the grapes and apple.
Creative Ways to Present
For a fun twist, serve the salad inside crisp lettuce cups or scoop it into hollowed-out tomato halves for a colorful, elegant presentation. You might also try layering it on toast points topped with a basil leaf for added flair. Joann’s Chicken Salad with Grapes Recipe is versatile enough to inspire your own creative serving ideas!
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate promptly. The salad keeps well for up to three days, allowing the flavors to develop even further. Just make sure to give it a gentle stir before serving to reincorporate any settling ingredients.
Freezing
Because of the fresh fruits and mayonnaise, this salad doesn’t freeze well—the texture of the grapes and apples would suffer, and the mayonnaise could separate. It’s best enjoyed fresh or after a short refrigeration.
Reheating
Joann’s Chicken Salad with Grapes Recipe is meant to be served cold for that refreshing, crisp bite. Reheating is not recommended as it alters the texture and flavor, so keep it chilled and ready to enjoy straight from the fridge.
FAQs
Can I substitute the mayonnaise with a healthier option?
Absolutely! Greek yogurt or a light mayonnaise alternative can work nicely, giving you a tangier flavor and a healthier twist, but keep in mind it will alter the creaminess and texture slightly.
Is it necessary to peel the apple?
Peeling the Gala apple ensures a smoother texture and clean appearance, but if you enjoy a bit more fiber and a rustic feel, leaving the peel on is perfectly fine. Just make sure to wash it thoroughly.
Can I use fresh cranberries instead of dried ones?
Fresh cranberries are quite tart and firm, which might overpower the salad. If you want some tartness, dried cranberries softened in warm water, as in the recipe, offer a perfect balance with their chewy texture and sweetness.
What type of chicken works best for this salad?
Cooked chicken breast is ideal for its mild flavor and tender, shreddable texture. You can poach, roast, or even use leftover rotisserie chicken to save time without sacrificing flavor.
Can this recipe be doubled for a crowd?
Definitely! Joann’s Chicken Salad with Grapes Recipe scales up beautifully. Just be sure to keep it chilled and give it a good stir before serving to keep the flavors evenly blended.
Final Thoughts
I truly hope you give Joann’s Chicken Salad with Grapes Recipe a try—it’s a delightful, easy-to-make dish that brings a burst of freshness and comfort to any meal. Sharing this recipe feels like inviting you into my own kitchen, and I promise it’ll become a favorite quick lunch or elegant snack that’s perfect year-round.
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Joann’s Chicken Salad with Grapes Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
Joann’s Chicken Salad with Grapes is a quick and delicious recipe combining shredded chicken breast with crisp celery, sweet apples, juicy red grapes, and rehydrated dried cranberries. Tossed in creamy mayonnaise and seasoned with salt and pepper, this chilled salad is perfect for sandwiches or serving with crackers, offering a refreshing and satisfying meal in just 30 minutes.
Ingredients
Salad 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
- White bread
Instructions
- Hydrate Cranberries: Place dried cranberries in a bowl and cover them with hot water. Let them soak for 15-20 minutes until they soften, then drain and squeeze out any excess moisture to ensure they blend well into the salad.
- Combine Ingredients: In a large mixing bowl, add the shredded cooked chicken, 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 your taste. Mix all ingredients thoroughly until well combined.
- Chill and Serve: Transfer the chicken salad to a covered container and refrigerate for at least 20 minutes. This chilling step allows the flavors to meld beautifully. Serve the chicken salad chilled as a filling for sandwiches on white bread or alongside Ritz crackers for a delightful snack or light meal.
Notes
- For extra crunch, toast the celery slightly before mixing if desired.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Try adding chopped walnuts or pecans for additional texture and flavor.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Use bone-in or skinless chicken breasts and cook them ahead of time to streamline preparation.
