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Classic Chicken Salad With Grapes and Walnuts
This classic chicken salad recipe with grapes and walnuts is creamy, crunchy, and endlessly riffable—perfect for using leftover chicken.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Paul Grimes📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°. Spread out 1½ cups raw walnuts, on a small rimmed baking sheet and toast, stirring occasionally, until golden brown, 8–⏱️ 10 minutes. Let cool, then chop.
½ cups raw walnuts1
2
Toss walnuts, 2 celery stalks, sliced ¼" thick, 1 medium shallot, finely chopped, 4 cups shredded cooked chicken (1¾–2 lb.), 2 cups halved seedless red grapes, 1¼ cups mayonnaise, 3 Tbsp. distilled white vinegar, 2 Tbsp. finely chopped tarragon or a mix of parsley, dill, and/or chives, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and a dash of hot sauce (if using) in a large bowl to combine. Cover and chill at least ⏱️ 1 hour before serving. Do Ahead: Chicken salad can be made 3 days ahead. Keep chilled. Editor’s note: This chicken salad recipe was first printed in the June 2003 issue of ‘Gourmet’; it has been edited for style and was slightly adapted in 2026 by Inés Anguiano for modern kitchens.
celery stalks, sliced ¼" thick2medium shallot, finely chopped1shredded cooked chicken (1¾–2 lb.)4 cupshalved seedless red grapes2 cups¼ cups mayonnaise1. distilled white vinegar3 Tbsp. finely chopped tarragon or a mix of parsley, dill, and/or chives2 Tbsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1Dash of hot sauce (optional)
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