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Bowl of creamy chicken salad with red grapes and walnuts next to sliced bread

Creamy Chicken Salad

Diced cooked chicken with red grapes, walnuts and onion in a mayonnaise dressing seasoned with Worcestershire sauce. Chill for at least 2 hours before serving.
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Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings (about 5 cups)
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups chicken cooked and diced (about 12 ounces)
  • 1 cup seedless red grapes halved
  • 1 cup walnuts chopped
  • 1 small yellow onion minced
  • 1/2 teaspoon sea salt
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise

Method
 

  1. Put all of the ingredients in a medium bowl and stir until the chicken, grapes, walnuts and onion are evenly coated with the mayonnaise.
  2. Cover the bowl and refrigerate for at least 2 hours so the flavors can blend.
  3. Serve cold with sliced bread, crackers, chips, bagels, rolls or pitas.

Notes

The recipe this is based on includes celery and pecans; this version leaves out the celery and uses walnuts.
For a nut-free chicken salad, leave out the walnuts.
Chicken: 2 1/2 cups of diced chicken is about 12 ounces of cooked meat, from about 1 pound of raw boneless breasts or thighs or roughly two-thirds of the meat from a rotisserie chicken. Cook raw chicken to 165°F and let it cool before mixing.
Storage: keep the salad refrigerated and use it within 3 to 4 days. Do not leave it at room temperature for more than 2 hours (1 hour above 90°F). Mayonnaise-based salads do not freeze well.
Inspired by Charlie's Famous Chicken Salad with Grapes on Food.com.