Chicken salad is a perfect option for a light lunch atop a slice of bread, in a sandwich, or to fill in croissants. This chicken salad recipe with grapes is one of my favorites!
My family just loves this recipe. It’s loaded with chicken, grapes, walnuts, and a little bit of celery and green onion.
I like to serve this chicken salad on fresh baked goodies from Wildgrain. I love that I can take their items right from the freezer to the table in 25 minutes or less. That means that I can use their breads, croissants, pasta, and other baked items when I want, and I don’t have to worry about it going bad because I didn’t use it in time. Let’s face it, we’ve all forgotten about, and allowed a loaf or bread (or 20) to go bad because we bought it, and forgot to use it in time.
Wildgrain’s Bread Subscription Box is a convenient way to get delicious bakery quality goods delivered right to your door. The items come packed in a box already frozen, so you can just pop them right back into your freezer upon delivery. This is the must have subscription box for all of your holiday recipes, and to help take the prep work out of everything from breakfast to simple lunches!
Wildgrain’s Bread Subscription Box
Here are the upcoming subscription box varieties, and you’ll get free croissants for life when you sign up in September! Each month’s bakery box will also feature an additional yet to be decided biscuit/roll flavor.
September Mixed Box:
- Plain Sourdough Loaf
- Sesame Sourdough Loaf
- Olive Oil Slow-Fermented Ciabatta
- Fettuccine Pasta
- Tonnarelli Pasta
- Apple Pie Bites
- + free Croissants
September Bakery Box:
- Plain Sourdough Loaf
- Sesame Sourdough Loaf
- Olive Oil Slow-Fermented Ciabatta
- English Muffins
- Apple Pie Bites
- + free Croissants
October Mixed Box:
- Plain Sourdough Loaf
- Cranberry-Pecan Sourdough Loaf
- Rosemary Garlic Sourdough Loaf
- Fettuccine Pasta
- Tonnarelli Pasta
- Pumpkin Cinnamon Rolls
- + free Croissants
October Bakery Box:
- Plain Sourdough Loaf
- Cranberry-Pecan Sourdough Loaf
- Rosemary Garlic Sourdough Loaf
- English Muffins
- Pumpkin Cinnamon Rolls
- + free Croissants
November Mixed Box:
- Plain Sourdough Loaf
- Harvest Sourdough Loaf
- Three Seed Slow-Fermented Loaf
- Fettuccine Pasta
- Tonnarelli Pasta
- Orange-Cranberry Biscuits
- + free Croissants
November Bakery Box:
- Plain Sourdough Loaf
- Harvest Sourdough Loaf
- Three Seed Slow-Fermented Loaf
- English Muffins
- Orange-Cranberry Biscuits
- + free Croissants
December Mixed Box:
- Plain Sourdough Loaf
- Walnut Sourdough Loaf
- Olive Oil Slow-Fermented Ciabatta
- Fettuccine Pasta
- Tonnarelli Pasta
- Chocolate Avalanche Croissants
- + free Croissants
December Bakery Box:
- Plain Sourdough Loaf
- Walnut Sourdough Loaf
- Olive Oil Slow-Fermented Ciabatta
- English Muffins
- Chocolate Avalanche Croissants
- + free Croissants
We had a really busy day last week, so I whipped up this simple chicken salad recipe, then tossed a loaf of sourdough bread, some croissants, and apple pie bites in the oven. In no time flat, we had lunch on the table for everyone, and boy, was it delicious!
The croissants were so flaky and soft, the bread was baked to perfection, and the apple pie bites were out of this world! I will definitely be relying more on Wildgrain subscription boxes to simplify my life!
How to I make this chicken salad recipe with grapes
You really won’t believe how simple this recipe is, and I’ve even got some tips where you can cut some corners and save a little bit of time.
- If you bake the bread and the croissants the day before, it’ll take less time when you’re trying to get lunch on the table fast.
- Use canned chicken if you’re short on time.
- Slice the grapes, celery, and onion in the morning.
Chicken Salad Recipe with Grapes and Walnuts
Ingredients
- 1 lb boneless skinless chiekcn breast
- 1/3 cup mayonaise
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp coarsely ground pepper
- 1/2 cup red graped, sliced into quarters
- 1 stalk celery, chopped
- 1 green onion, diced
- 2 tbsp chopped walnuts
Instructions
- Cut the chicken into 1/2 inch cubes, and add to a small skillet, and cover.
- Cook over medium heat for 5 minutes, then flip, and cook for an additional 5 minutes, or until no longer pink.
- While the chicken is cooking, rinse and cut your grapes, celery, and green oinions.
- Add mayonaise, mustard, salt, and pepper to a medium bowl, and stir well
- add the cooked chicken, grapes, celery, green onion, and chopped walnuts to the bowl, and stir to combine.
- Serve on bread or croissants from your Wildgrain subscription box.
