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
Scale
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.
