Ingredients
Method
- In a large bowl, combine the cooked chicken, halved red grapes, diced red onion, and diced celery.
- In a small bowl, whisk together the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and adjust seasoning with additional salt and pepper if needed, being careful not to overdo it.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Serve immediately, or transfer to an airtight container and refrigerate for 3 to 5 days. If the salad sits out at room temperature for more than 2 hours, discard any leftovers.
Nutrition
Notes
For the cooked chicken, you can poach boneless skinless breasts on the stovetop (boil for 7-10 minutes until 165°F), use an Instant Pot (1 cup water, high pressure 8 minutes), or shred a store-bought rotisserie chicken for convenience. To make ahead, prepare the salad up to a day in advance and refrigerate; the flavors will meld nicely. Avoid overmixing to keep the texture chunky. Serve on toasted sourdough bread or with crackers for a California twist. If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt. Always taste before adding extra salt, as the mayonnaise and chicken may already be seasoned.