An easy and simple chicken salad recipe to fill up that perfect chicken salad sandwich, featuring shredded chicken, sliced grapes, and crunchy almonds.
Let’s just kick this recipe off with the basics: What is chicken salad?
Chicken salad is a simple mixture of chopped or shredded chicken and finely diced vegetables (usually onions and celery) and is finished with a simple mayonnaise-based dressing. Many versions are spruced up via the addition of simple add-ins like nuts and fruit, the most common being grapes and almonds.
In this recipe, technology does the brunt of the work for you, making this one seriously easy, quick dish to make. Enlisting the help of a food processor (or blender), not only cuts back on time one must spend in the kitchen but to also breaks down the chicken to a perfectly spreadable texture. So how do we do it? The whole process starts with roughly chopped onion and celery. Throw them in the food processor and give ’em a whir. Diced chicken goes in next, and all that is left is to whisk up a sweet and tangy dressing. If you’d like to add a little oomph of flavor and texture to the chicken salad, fold in some grapes and almonds, and call it a day.
I’ve used this recipe as a filling for chicken salad tea sandwiches both in catering and for guests of my own. The feedback has always been unanimous — it is stellar! Whether you are serving it as a quick-fix lunch of your own or stuffed in mini croissants as a beautiful brunch course, you can count on this tried-and-true recipe for perfect results every time. Enjoy!
- 1/2 yellow onion roughly chopped
- 3 celery stalks roughly chopped
- 1 pound cooked boneless skinless chicken breasts
- 3/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 2 teaspoons granulated sugar
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 cup firm purple grapes sliced
- 1/4 cup sliced almonds
Add the onion and celery to the bowl of a food processor fitted with a paddle attachment, and process until minced. Cut the chicken breasts into 1" chunks, add to the food processor and process briefly until the chicken is fine in texture and the mixture holds together when pinched.
In a large mixing bowl, whisk together mayonnaise, dijon, sugar, salt and pepper. Add the contents of the food processor to the mixing bowl, along with sliced grapes and almonds. Stir to combine. Serve right away, or refrigerate for 3-4 days.
Makes about 3 cups.
Try serving “Easy Chicken Salad with Grapes and Almonds” with: