Super Crunch Chicken SaladJump to Recipe
Betsy and I only get back to Nashville (where she is from) once a year or so. Nashville has some amazing restaurants, but usually for lunch one day we will swing through a local chain there called Bread and Company (now defunct). There’s more than one of them for sure but I’ve never seen it outside of Tennessee.
Bread and Co. is a great bakery and deli in general and they make really high-quality sandwiches and salads. Plus, they make something called fruit tea which is laced with mint and, I’m fairly certain, addictive drugs.
Recently, Betsy was craving one of their specialty sandwiches which is a basic chicken salad with loads of crunchy vegetables and pecans.
Rather than book a flight to Nashville, I thought I would try my hand at reverse engineering it. This super crunchy chicken salad with grapes was the result.
This salad is super crunchy and loaded with fresh grapes. This is great on it’s own or is perfect for chicken salad sandwiches.
1) If you don’t have leftover chicken, poach chicken in lightly salted simmering water, until it’s just cooked through, probably 12-14 minutes. Then let cool and shred or chop.
2) For walnuts or pecans, toast in a dry pan over low heat until fragrant and lightly browned. Then let cool and chop. Also chop other ingredients, taking care to try to dice stuff evenly.
3) Whisk together mayo, greek yogurt, honey, and a pinch of salt and pepper.
4) Stir dressing into onion, celery nuts, grapes, and parsley. Fold in chicken last. Season with salt and pepper to taste.
Serve salad on a bed of greens or on toasted bread with greens. Leftover salad will keep in the fridge for five days.
Chicken Salad with Grapes
You can absolutely cook chicken just for this salad. If you do that, I would recommend keeping it simple and lightly poaching the chicken in simmering, salted water for 12-14 minutes until it’s cooked through (breasts or breasts and thighs would work best). I usually kill the heat after 6-7 minutes when I poach my chicken and then just cover the pot and let the residual heat finish cooking the meat.
That will make it harder to over-cook the chicken and dry it out.
OR, you can use leftover shredded chicken for this salad or even just snag a rotisserie chicken from your local deli and use it for the salad. Any of the above will work just dandy.
Other than the chicken, this salad is jam-packed with crunchy ingredients. Crispy red onions and celery, pecans (or walnuts) and a few handful of sweet, seedless grapes all give the salad some excellent texture.
The Grape Trick
When you’re slicing grapes you can either be a slow-poke and cut each grape in half individually or you can just put a flat plate on top of the grapes to hold them in place and use a sharp chef’s knife to do them all at once.
Just slice horizontally through the middle while putting some pressure on the plate and done deal!
A Light Toast
Whether you use walnuts or pecans is pretty much personal preference. I actually made this Chicken Salad with Grapes two weeks in a row for Betsy (big hit) and used walnuts one week and pecans the next week. Both are awesome.
But, both are worth toasting. It makes the nutty flavors really pop on the final salad. You don’t need a ton of nuts to go a long way here.
Just toast them in a dry skillet over low heat to avoid scorching them. When they are lightly browned and fragrant, you can pull them from the heat and let them cool.
Besides the grapes and the nuts, take your time dicing the other ingredients so they are evenly-sized. It makes for a better finished salad that way.
I think the original version of this salad was all mayo for the dressing, but I like a half mayo, half Greek yogurt mix for mine which is just a tad bit lighter and also has some tang to it.
A good shot of honey and a big pinch of salt and pepper finish off the dressing. Nothing fancy.
Stir everything together and you’re good to go!
It’s absolutely great on a bed of greens or you can smash some of the salad between two toasted pieces of bread.
If you’re transporting the salad for lunch, I would pack it in a container and make the sandwich when it’s lunch time. If you wrap up a made sandwich, it might get a bit soggy by the time you are eating it.
This salad ends up being a lot lighter than it looks actually thanks to all the crunch! It’s a great cold summer lunch option!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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