This simple, awesome chicken salad with grapes and walnuts is the perfect meal prep recipe for delicious sandwiches all week. Serve on bread or lettuce wraps for a low carb, paleo option.
In a large bowl, mix together the mayonnaise (2/3 cup), salt (1/2 teaspoon), black pepper (1/2 teaspoon), and fresh chopped parsley (2 tablespoons).
Add the shredded chicken (2 cups), halved or quartered grapes (1/2 cup), diced celery (1/2 cup), chopped walnuts (1/4 cup), and diced red onion (1/4 cup). Stir well to combine.
Serve on sandwiches with toasted bread, on lettuce wraps, or on top of a green salad.
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Notes
Walnut substitution: Not a fan of walnuts? You can use slivered or sliced almonds, or chopped pecans, instead. For a nut-free version, use sunflower seeds in place of the walnuts, so you still have that awesome crunch.
For a mayo-free version, try sour cream or Greek yogurt instead of mayonnaise.
Mix it up! Fruits are great in chicken salad- try using dried apricots, chopped apples, or even strawberries in place of the grapes.
Storage: store in an airtight container in your fridge for about 3 days.
Salt amount: If you are using a rotisserie chicken, or otherwise heavily seasoned/salty chicken, you may need less added salt, if any at all. If using plain unseasoned chicken, such as poached chicken with no added salt, you may need more. If you are unsure, I suggest mixing the chicken salad with no salt, tasting it, and adjusting as needed.