This Rotisserie Chicken Salad with Roasted Grapes is sure to become your new favorite meal. It's prepared with store-bought rotisserie chicken, celery, fresh herbs, mayo, yogurt, and balsamic roasted grapes. The roasted grapes add sweetness and texture and elevate this classic lunch staple.
I bet you're thinking to yourself- I can roast grapes? Yep, you can roast any type of fruit. Fair warning though, once you start- you won't be able to stop! Roasting fruit brings out the fruits natural sweetness, and produces a jammy, caramelized version that is absolutely delicious.
While chicken salads are no stranger to sweet add-ins, (think cranberry chicken salad), roasted grapes bring a new layer of flavor. I roast my grapes with a touch of olive oil and balsamic, which cook down, concentrating their flavor. I add the pan juices to the chicken salad for added moisture, which helps to cut down on the mayo.
Using rotisserie chicken makes this a breeze. Eat it plain or pile it high on your favorite bread for a unique sandwich.
Ingredients
Using a rotisserie chicken means you'll have lunch in no time. Take the time to roast the grapes in advance so you'll have all the ingredients ready to go.
- Rotisserie chicken- Keep it simple. Grab a chicken on your next grocery store run, remove it from the bones, then shred it. You can use the white or dark meat- whichever you prefer. I like a mixture of both. If you have leftover grilled chicken, by all means, use that. Look for a plain rotisserie chicken without any additional flavorings.
- Red-seedless grapes- Just make sure they are seedless! You can use green grapes, but I think red grapes have more flavor. Also, I like the contrast of color from the red grapes. The chicken salad already has celery in it (green), so why not add a contrast of different colors and textures.
- Celery- Classic ingredient- I love the crunch!
- Olive oil and balsamic vinegar- Used to roast the grapes.
- Mayo and Greek yogurt- I find mayo-heavy chicken salad too overwhelming, so adding yogurt helps balance it out. It also adds a bit of tang to the dressing.
- Lemon- Brightens up the salad, and brings out the flavor in the grapes.
- Dijon mustard- Adds acidity and tang to the dressing.
- Fresh herbs- I use a combination of chives, dill, and parsley.
- Almonds- Sliced for added crunch. You can swap out pistachios or walnuts.
- Salt and pepper- To taste.
Instructions for roasted grape chicken salad
Here is a step-by-step guide to making rotisserie chicken salad with roasted grapes. Full instructions are located in the recipe card.
Add the grapes to a rimmed baking sheet. Toss in the olive oil and balsamic to coat.
Roast at 425°F for 15-20 minutes, until the grapes burst and become soft, but not mushy.
In a medium bowl, combine the chicken and the celery. Set aside.
In a small bowl, whisk to combine the mayo, yogurt, Dijon, lemon, salt and pepper.
Add the mayo dressing to the bowl with the chicken, then add the roasted grapes and herbs.
Gently toss the ingredients until the chicken salad is well combined. Taste and adjust for seasoning.
💡Top tip
When the grapes are done roasting they should be soft, not mushy, browned in some spots, and will have released a lot of their juices. Be sure to line your pans to make clean-up a breeze.
Substitutions and variations
- Turkey- Swap out the chicken for leftover turkey. Got Thanksgiving leftovers? Turkey salad is the perfect next day lunch!
- Nuts- You can use any nut you like. Pistachios and walnuts are great choices.
- Greek yogurt- Feel free to omit the mayo all together or use all Greek yogurt.
- Blueberries- You can sub in blueberries for the roasted grapes. Just keep an eye on their cooking time. Since they are smaller they will cook a little faster.
- Herbs- Use a mixture of fresh and dried herbs. Parsley, dill, chives, and rosemary will go well with chicken.
- Spices- Play around with spices such as cumin or curry for a boost of flavor.
- Additional add-ins- Try adding more flavor by tossing in chopped red onion, carrots, or cucumbers.
Storage and prep
Homemade chicken salad can last for 3-4 days in the fridge when stored in an air-tight container.
You can prepare the roasted grapes in advance-they will keep for about 4 days in the fridge. If prepping the chicken salad ahead of time, add the almonds when ready to serve so they stay crunchy.
What to serve with chicken salad?
From hummus to refreshing drinks, here are some serving suggestions.
Frequently asked questions
Remove the chicken from the bones as soon as you get home. Shredding a warm rotisserie chicken is easier than shredding one that is cold right out of the fridge. Start by running a knife around the breast to remove the meat. Try to cut the meat as close to the bone as possible. Tear or shred the chicken with a fork (or your fingers). For the rest of the meat, particularly the dark meat, I prefer to use my fingers to remove the meat from the bones (wings and legs).
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Rotisserie Chicken Salad with Roasted Grapes
Equipment
- 1 sheet or baking pan
Ingredients
For the roasted grapes
- 2 cups red seedless grapes (stemmed)
- 2 teaspoon olive oil
- 1 teaspoon balsamic vinegar
For the chicken salad
- 3 cups store-bought shredded rotisserie chicken; skin removed and torn into bite-sized pieces you can use white or dark meat or a combination of both
- ¾ cup chopped celery (3-4 stalks depending on your size)
- ⅓ cup mayo
- 2 tablespoon Greek yogurt
- 1 teaspoon fresh lemon juice
- ¼ teaspoon Dijon mustard
- 1-2 teaspoon reserved grape juice from pan
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh dill
- ½ tsp Kosher or fine sea salt
- ¼ teaspoon fresh ground pepper
- ½ cup sliced almonds
Instructions
For the roasted grapes
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the grapes, olive oil, and balsamic vinegar and toss to coat.2 cups red seedless grapes (stemmed), 2 teaspoon olive oil, 1 teaspoon balsamic vinegar
- Add the grapes to the prepared pan and roast for 15-20 minutes, or until the grapes begin to burst and are soft, but not mushy. Remove from the oven and let cool. Reserve the juice from the pan and set it aside.
For the chicken salad
- In a medium bowl, combine the chicken and celery.3 cups store-bought shredded rotisserie chicken; skin removed and torn into bite-sized pieces, ¾ cup chopped celery (3-4 stalks depending on your size)
- In another small bowl, combine the mayo, yogurt, lemon, Dijon, grape juice, parsley, dill, salt, and pepper, and whisk until combined. Add the mayo mixture to the chicken and toss to coat. Add grapes and almonds and stir to combine. Adjust to taste for additional salt, pepper, lemon, or additional reserved grape juice.⅓ cup mayo, 2 tablespoon Greek yogurt, 1 teaspoon fresh lemon juice, ¼ teaspoon Dijon mustard, 1-2 teaspoon reserved grape juice from pan, 1 tablespoon chopped fresh parsley, 1 teaspoon fresh dill, ½ teaspoon Kosher or fine sea salt, ¼ teaspoon fresh ground pepper, ½ cup sliced almonds
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Hernan says
I can attest that these things are three words: dee lush us!
Jennifer says
Thank you for trying the recipe!
Marilyn says
This twist on your classic chicken salad was delicious. The dill really elevates the flavor! I prefer a little more tang/acid/savory in my dishes so I used slightly more lemon juice and balsamic where indicated but really it was just to taste and only a personal preference. It was awesome as is! I put it on crackers like a canapé but equally tasty on your favorite bread or crostini. So many of Jenn’s recipes are tasty and easy to follow.
Jennifer says
Thanks so much for trying the recipe. I love how you ate them as mini apps- such a great idea!
Joanne says
I saw this recipe last month but went right by it because I already make a very good chicken salad with grapes and walnuts. But I got curious so I tried it this morning.
Blew me away! Completely different texture and taste than my tried and true. It was supposed to be for lunch but we wiped it out before 11 AM! This will be my new go to for chicken salad. Recipe was easy to follow and I didn't need to adjust anything. Just perfect!
Jennifer says
So happy you loved it!