There’s nothing quite like a big potluck table with an assortment of delicious food to pick from. That’s the vibe I get when I make this chicken salad with grapes. It’s a recipe that my mom used to make when we were kids and I always loved it, so much that I’ve continued to cook it up on occasion.
There’s a lot going on in the chicken salad with grapes, but it’s actually pretty light tasting because of the whip cream & mayo topping. I’ve used this both as a side dish and as a whole meal. So totally up to you how you’d like to serve it up.
Chicken Salad with Grapes – Serving Size
The chicken salad is also fairly dense with chicken so if you want more servings out of it and are using it as a side, feel free to add more noodles (its 10-12 servings as a side maybe 4 as a main). At minimum 1 cup (I usually go for 1.5 cups), but you could probably get away with at least a 2-2.5 cups.
This recipe just calls for some cubed chicken breasts, but I think that’s a good opportunity to add a bit of extra flavor if you’d like. You can go simple with salt & pepper, or try a cajun or other spice on the chicken to liven it up a bit.
Finishing It Off
I like topping this off with some slivered almonds to give some extra crunch. You can also try topping it off with walnuts if you’d like to change it up a bit.
Finally, I do recommend letting this cool in the refrigerator before eating. Having all the ingredients about the same temp makes this much better. And the whip/mayo topping seems off to me if it’s not cold.
Another suggestion… if you’re eating this as a main meal, I like having it with muffins… the cool chicken salad with grapes and warm muffins just seems right!
This chicken salad with grapes makes an awesome side dish or main meal. It's really simple to make with cubed chicken, pasta, grapes, celery and a whip & mayo topping. Great for sharing or potlucks!
- 3 Cups Chicken 3 larger chicken breasts
- 1 Cup Grapes halved
- 1 Cup Celery Chopped
- 1.5 Cups Uncooked Macaroni Shells
- 1 Cup Mayo or Miracle Whip
- 1 Cup Whip Cream
- 1 Tbsp Onion Powder
- 1/2 Tsp Celery Salt
- Salt & Pepper to flavor
- Slivered Almonds or walnuts
Salt and pepper chicken breasts and then cook in the oven at 325 until done (about 20 min). When done let the chicken cool for a 5-10 min and then cube / cut into bit-sized pieces.
Meanwhile boil water and cook mac shells until tender.
Cut grapes in half & slice celery into small pieces.
Mix chicken, shells, celery, grapes, onion powder & mayo together in a large bowl.
Put in fridge to cool for at least a couple hours. Stir in whip cream & nuts before serving.