Chicken, Grape and Red Onion Salad

    10 minutes

    This is a delicious roasted chicken salad with almonds, fresh basil and grapes. Serve it over lettuce or on toasted baguette.

    10 people made this

    Serves: 6 

    • 200g chopped roasted chicken breast, skin removed
    • 185g seedless grapes, halved
    • 1 small red onion, diced
    • 3 sticks celery, diced
    • 1 bunch fresh basil leaves, cut into thin strips
    • 155g blanched flaked almonds
    • 185ml mayonnaise

    Preparation:10min  ›  Ready in:10min 

    1. In a large bowl, combine the chicken, grapes, red onion, celery, basil, almonds and mayonnaise. Mix well; chill and serve.

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    Reviews in English (98)


    Really quick easy and tasty. I didn't read the recipe so didn't have any already roast chicken breasts on hand. I did have chicken thighs and so cooked these and substituted them in. Wonderful!  -  06 Feb 2017


    I loved this chicken salad! I used a deli rotisserie chicken and served on croissants. Yum!  -  13 May 2013


    Fantabulous. Realize that EVERYTHING in this salad plays its part -- the smokiness of the chicken, the sweet grape juice-bombs, and the crunchiness of the almonds and celery, to name a few. I could not find smoked chicken, so I threw four half-chicken breasts, two teaspoons of hickory liquid smoke (spice or bbq sauce aisle), some olive oil, and fresh ground pepper in a ziploc bag overnight, rubbing and turning once or twice, and then simply baked them in the morning (don't overcook!). Also, added things to the bowl in a certain way (not sure how much it mattered, but I didn't want the grapes crushed): chicken, onion, celery, then almonds. Then I lightly salted and peppered, tossing. Then the grapes, mayo and basil, gently. Tripled the batch, brought it to an Easter picnic, and people RAVED. My only tip? Increase the chicken by about half, and make it all the night before -- I'm sure the flavors will blend even better after some hours in the fridge. Kristine, will you marry me? Thank you for this recipe!  -  27 Mar 2005  (Review from Allrecipes USA and Canada)