Joann’s Chicken Salad with Grapes

This is a classic, beloved recipe for a sweet and savory chicken salad. Here is a detailed version of the recipe with instructions and tips to make it perfectly.

Joann’s Chicken Salad with Grapes

This chicken salad is a perfect balance of creamy, crunchy, sweet, and savory. It’s fantastic for sandwiches, served with crackers, or on a bed of greens.

Ingredients

• 2 cups cooked chicken breast, shredded or diced

• 1 ¼ cups mayonnaise (Best Foods/Hellmann’s is classic)

• ⅔ cup celery, diced small

• 1 medium Gala apple, peeled, cored, and diced small

• ¾ cup small red seedless grapes, halved

• ⅓ cup dried cranberries

• Kosher salt, to taste

• Freshly cracked black pepper, to taste

• Optional Add-ins: ¼ cup chopped walnuts or pecans, 1 tbsp fresh lemon juice

For Serving:

• Ritz crackers

• Soft white bread (for tea sandwiches)

• Butter lettuce or croissants

Instructions

1. Prepare the Chicken: If you don’t have pre-cooked chicken, the best methods are:

   • Poaching: Place 2 chicken breasts in a pot, cover with water or broth, add a bay leaf, slice of onion, and celery stalk. Bring to a boil, then reduce to a simmer for 15-20 minutes until cooked through. Let cool, then shred with two forks.

   • Rotisserie Chicken: This is a great time-saver! Shred the breast meat from a store-bought rotisserie chicken.

2. Prep the Fruits and Vegetables:

   • Dice the celery into small, uniform pieces.

   • Peel, core, and dice the apple into similar-sized pieces as the celery. (A squeeze of lemon juice on the diced apple can prevent browning, but it’s not essential if you’re mixing it in right away.)

   • Halve the red grapes.

   • If using, chop the nuts.

3. Combine: In a large mixing bowl, combine the shredded chicken, diced celery, diced apple, halved grapes, and dried cranberries. If you’re adding nuts, add them here.

4. Dress: Add the mayonnaise to the bowl. Using a spatula, gently fold everything together until all the ingredients are evenly coated. Be careful not to over-mix.

5. Season: Season generously with kosher salt and freshly cracked black pepper. Start with ½ tsp of salt and a few cracks of pepper, then taste and adjust. Remember, the mayo needs seasoning! If using, a tablespoon of fresh lemon juice will brighten all the flavors.

6. Chill: For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill thoroughly.

7. Serve: Serve chilled with:

   • Ritz crackers for scooping.

   • As a sandwich on soft white bread (great for parties!).

   • On a bed of butter lettuce as a light lunch.

   • Stuffed into a croissant for a decadent treat.

Chef’s Notes & Tips:

• Texture is Key: Shredding the chicken with forks gives the best texture, but dicing it works well too. Avoid using a food processor, as it can make the chicken pasty.

• Mayo Choice: Use a high-quality, full-fat mayonnaise for the best flavor and creaminess. For a tangier twist, you can substitute half the mayo with Greek yogurt or sour cream.

• Preventing Brown Apples: Toss the diced apple in a small bowl with a teaspoon of lemon juice before adding it to the mix. This will keep it looking fresh.

• Make-Ahead: This is an excellent make-ahead dish. It will keep well in an airtight container in the refrigerator for 3-4 days.

• Variations: Feel free to add other ingredients like sliced green onions, a pinch of curry powder, or swap the cranberries for golden raisins.

Enjoy your delicious, classic chicken salad