Best 17 Grape Chicken Salad Recipes

CURRIED CHICKEN AND GRAPE SALAD

Steps:

• In large bowl, stir dressing ingredients until well mixed.
• Fold in chicken, celery and grapes. Sprinkle with almonds.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

Steps:

• For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
• For the grape salad: Prepare the grill for direct grilling.
• Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
• For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
• Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
• To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

SUMMER CASHEW CHICKEN GRAPE PASTA SALAD

Steps:

• Boil 1 lb. of pasta - al dente - according to package directions (I use rigatoni). Drain after cooking and let cool.
• While the pasta is boiling, wash and halve the grapes.
• Dice the cooked chicken into bite sized pieces.
• In a large bowl or serving platter, combine the cooled, drained pasta with the grapes and diced chicken. Stir in the mayonnaise. I start with one cup of mayo and add more as needed. Really, just add as much as you personally like - it may be more or less than 2 cups.
• Stir in the Lawry's seasoning salt, onion powder and garlic powder. Again, add to your liking. You may want more or less than 1/2 teaspoon of any of these - - it's your choice, go with what you like. Frequent sampling at this point will help you decide what your preference will be so grab a fork and start sampling!
• If the salad is too thick and rich for your liking, stir in a couple tablespoons milk to thin it out. This part is optional.
• This salad is always much better the next day after the flavors have had a chance to meld. This is when I usually add milk to loosen it up a bit.
• Before serving, plate or dish up the salad and sprinkle cashew pieces on top of individual servings. DO NOT put the cashew pieces on the entire salad and refrigerate - - this will cause the cashew pieces to become soft and rubbery and nobody wants that! I just set the can of cashews on the table and let guests help themselves.
• Sit back and enjoy your sweat free cold summer salad!

CHICKEN, GRAPE, AND RICE SALAD

Steps:

• Bring water and margarine to a boil in a saucepan; reduce heat to low and stir in long grain and wild rice mix. Cover and simmer until rice is tender, about 25 minutes. Fluff with fork and allow rice mix to cool thoroughly.
• Mix cooled rice mix with chicken, red onion, grapes, cashews, and mayonnaise. Serve immediately or chill before serving.

CHICKEN, WALNUT, AND RED GRAPE SALAD WITH CURRY DRESSING

Steps:

• Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add light mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and chopped walnuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Place lettuce leaf on each of 4 plates. Divide salad among leaves. Garnish each plate with grape cluster.

CHICKEN AND GRAPE SALAD

Steps:

• In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
• Meanwhile, shred half the chicken, discarding skin and bones. You should have about 2 cups meat. (Refrigerate remaining chicken, covered, up to 3 days.)
• In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among four plates and serve with yogurt dressing.

CHICKEN, PASTA AND GRAPE SALAD

Steps:

• Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
• In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
• Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.

CHICKEN, WALNUT, APPLE, GRAPE & POPPY SALAD

Steps:

• Boil chicken unitl done.
• While Chicken is cooking: Mince Purple Onion. Cube Apples. Cut the grapes in half.
• Once the Chicken is done, chop into cubes.
• Pour ALL ingredients into a large bowl, including the bag of Nuts & Dressing.
• Mix well until all is coated.
• Chill before serving.

CHICKEN,HONEYDEW AND GRAPE SALAD

Steps:

• Arrange salad leaves on two serving plates.
• Slice the chicken, then arrange on the leaves.
• Combine remaining salad ingredients and season well.
• Spoon over the chicken, drizzling any juices from the melon over the chicken.
• Mix the mayonnaise with the crumbled cheese and season lightly, then dollop a spoonful of dressing on top of each portion.
• Sprinkle with paprika then serve immediately.

ROAST CHICKEN, PASTA, AND GRAPE SALAD

Steps:

• Fill a large 4 to 6 quart pot with water and bring to a boil. Add pasta and cook until al dente (about 8 minutes), stirring occasionally.
• Drain pasta and add about two tablespoons of the mayonnaise and allow to cool. Mixing well coats the pasta and helps prevent sticking.
• Chop the roast chicken into bite-size pieces. Use both white and dark meat for best results.
• Chop the celery into quarter-inch pieces, the grapes in half (or quarters if large), and the scallions into thin slices.
• Mix all ingredients, adjusting mayonnaise and spices according to your personal preferences and dietary concerns.

IRRESISTIBLE CHICKEN & GRAPE SALAD

Steps:

• Combine chicken, grapes and celery in a large bowl; mix well.
• Combine mayonnaise, sour cream, ginger, sugar, salt, zest and juice in a small bowl; whisk until well mixed.
• Pour over chicken mixture; mix well. Chill covered to blend flavors, serve on lettuce leaves and top with macadamia nuts.

WALNUT AND GRAPE CHICKEN SALAD SUPREME

Steps:

• 1. Once the chicken has been grilled and chopped. In a medium mixing bowl, add all ingredients and mix well, making sure that all the chicken is coated. Let set in refrigerator until well chilled. Serve on croissant with lettuce and avocado.

WILD RICE CHICKEN GRAPE SALAD

Steps:

• Mix all ingredients except wild rice. Cool in refrigerator several hours or overnight. Wash wild rice in water and let soak over night. Cook until rice begins to burst. Cool and place in the bowl with remaining ingredient.

GRAPE CHICKEN SALAD

Steps:

• Open and drain can of chicken, empty into 2 quart bowl and seperate chunks with a fork.
• add grapes, celery, onion, water chestnuts, and sugar.
• Next add mayo and dijon mustard and throughly mixed ingredients until evenly coated. Salt and Pepper to taste.

REFRESHING LEMON GRAPE CHICKEN SALAD

Steps:

• To make the dressing: mix together all the dressing ingredients in a bowl.
• To make the salad; combine the first 6 salad ingredients in the bowl with the dressing; stir to mix well; season if needed with salt and pepper.
• Arrange spinach leaves on individual plates.
• Serve salad mixture on top of the spinach leaves.
• Note: You may chill salad mixture a couple of hours before serving if desired.

GRAPE CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F.
• Mist a baking pan with non-stick vegetable spray.
• Season chicken breasts with Sister's Season Mixture.
• Bake 20 to 25 minutes or until chicken is thoroughly cooked.
• Reserve 4 tablespoons pan juices. Chill chicken and chop coarsely.
• In a mixing bowl, gently toss next 7 ingredients together with chicken, adding more mayonnaise if desired. Top each toasted rolls with a small amount of Gruyere and 1 tbsp of chicken salad for Sister Schubert's Parker House Rolls and a bit more for the Sister Schubert's Dinner Rolls. Garnish with toasted almonds.

CHICKEN, PASTA, GRAPE SALAD

Steps:

• 1. Blend mayo, sugar, rice wine, and spices in small bowl with whisk. NOTE: It is very important to use the right rice wine. You need sweet rice wine, not vinegar!
• 2. Cook, cool and dice chicken. Cook pasta per package directions, drain and run under cool water, drain again. In separate bowl combine diced chicken, pasta, grapes and celery. Add dressing and mix gently. Chill 2 hours. (I cook my chicken breasts in broth to boost the flavor.)
• 3. Note: If you make this and let it sit for a few hours, (or over night) it tends to soak up all the dressing. I usually double the dressing and add as needed.
• 4. Note II: If I intend this to be a main dish meal in the summer time I will add more chicken. Served with crusty bread it is a perfect, ready "when you are" meal.