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Overhead view of chicken salad with roasted grape sandwiches wrapped in deli paper placed in a grey box

Rotisserie Chicken Salad with Roasted Grapes

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.
5 from 3 votes
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Lunch, Main Course
Cuisine American
Servings 6
Calories 235 kcal

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

Storage: Store chicken salad in the fridge for up to 4 days.

Nutrition*

Serving: 1 serving | Calories: 235kcal | Carbohydrates: 9.8g | Protein: 26.2g | Fat: 9.9g | Saturated Fat: 1.8g | Cholesterol: 58mg | Sodium: 120mg | Potassium: 342mg | Fiber: 1.5g | Sugar: 7.7g | Calcium: 85mg | Iron: 1mg

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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