Here is a quick and tasty chicken salad recipe without grapes that is ideal for light lunches or appetizers. It comes together easily for a healthy meal bursting with flavors.
Best of all, this homemade chicken salad is quite simple to make. It requires minimal ingredients that are readily available. Moreover, it can be enjoyed in versatile ways – stuffed into pitas, served over mixed greens or on its own with crackers.
Compared to store-bought varieties, this roasted chicken salad is much fresher and contains no unnecessary preservatives or spices. As a bonus, it is also grape-free! Overall, this dish makes for a satisfying light meal that will have you returning for more. Whether for lunch or appetizers, your taste buds will thank you.
Grape-free Chicken Salad Ingredients
- Chicken breast
- Vegetable oil
- Ground paprika
- All-purpose seasoning
- Dried thyme
- Dried rosemary
- Cayenne pepper
- Salt
- Ground black pepper
- Celery, chopped
- Red onions, chopped
- Mayo
- Lemon juice
- Challah bread
- Butter
- Tomato, sliced
- Pickles
- Chips (optional for serving)
How To Make Chicken Salad Without Grapes
Bake the Chicken
Preheat your oven to 400°F (200°C). Coat chicken breasts with vegetable oil and season them with paprika, all-purpose seasoning, dried thyme, dried rosemary, cayenne pepper, salt, and black pepper. Place the seasoned chicken on a baking sheet and bake for 30–40 minutes or until fully cooked (internal temperature of 165°F/74°C). Allow the chicken to rest for 5–10 minutes, then shred it using two forks while still warm.
Prepare the Chicken Salad
In a large bowl, combine the shredded chicken with celery, red onions, mayonnaise, lemon juice, salt, and black pepper. Mix well until everything is evenly coated. Cover and refrigerate for at least 1 hour to let the flavors meld.
Toast the Bread
Butter one side of each slice of challah bread and toast in a skillet over medium heat until golden and crisp.
Assemble the Sandwich
Spread the chilled chicken salad onto a slice of toasted bread. Add tomato slices on top and cover with another toasted slice. Serve with dill pickles and chips, if desired.
Recipe Variations
- Avocado Chicken Salad: Replace some of the mayo with mashed avocado for a healthier, creamy twist.
- Herbaceous Twist: Add fresh parsley, dill, or chives for an extra layer of flavor.
- Spicy Version: Mix a tablespoon of sriracha or hot sauce into the mayo for a kick.
- Low-Carb Option: Skip the bread and serve the chicken salad in lettuce wraps.
Ingredient Substitutes
- Challah Bread: Substitute with brioche, sourdough, or any sandwich bread of your choice.
- Mayonnaise: Use Greek yogurt or a mix of yogurt and mayo for a lighter option.
- Celery: Swap with diced cucumbers for added crunch.
- Red Onions: Use green onions or shallots for a milder flavor.
- Lemon Juice: Apple cider vinegar or white vinegar can be used in place of lemon juice.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts are ideal, but you can also use chicken thighs or rotisserie chicken for convenience.
- Seasonings: Adjust the amount of cayenne pepper based on your spice preference.
- Bread: Challah’s slight sweetness complements the savory chicken salad, but any soft bread works.
My Personal Top Tips
- To keep your chicken juicy and tender, avoid cooking it too long. Use a meat thermometer to check the internal temperature and take it out of the oven when it hits 165°F (74°C).
- Shred the chicken while it’s still warm to make the process easier and smoother. You can use two forks or your hands to do this.
- Customize the flavor to your liking by adjusting the seasonings. For a spicier kick, increase the cayenne pepper. For a milder taste, use less cayenne.
- Toasting one side of the bread with butter enhances its flavor and helps keep the sandwich crisp by preventing sogginess from the chicken salad.
- Prepare the chicken salad ahead of time and keep it in an airtight container in the fridge. This way, you’ll have it ready to go when it’s time to assemble the sandwiches, making your preparation quicker and easier.
- Enhance the appearance of the sandwiches by adding a touch of fresh herbs, such as parsley or chives. This adds a burst of color and a hint of freshness.
How To Store
Seal the salad in an airtight plastic or glass container to prevent air and bacteria from entering.Refrigerate the chicken salad immediately after preparing, keeping it below 40°F to inhibit bacteria growth.Avoid leaving the salad unrefrigerated for extended periods, where bacteria can multiply faster.Store chicken salad separately from any raw meats or ingredients that may harbor contaminants.
FAQs
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken saves time and adds flavor. Simply shred the meat and mix it with the salad ingredients.
2. Can I make this without mayo?
Absolutely. Greek yogurt, mashed avocado, or hummus are great mayo substitutes for a healthier option.
3. What’s the best bread for chicken salad sandwiches?
Challah is ideal for its sweetness, but sourdough, brioche, or multigrain bread also work well.
4. Can I add other vegetables?
Of course! Diced bell peppers, shredded carrots, or cucumbers add crunch and flavor.
5. Can I make this chicken salad spicy?
Yes! Add sriracha, diced jalapeños, or red chili flakes to spice it up.
More Salad Recipes
- 10 Best Summer Salad Recipes
- Chicken Macaroni Salad With Nestle Cream
- Hot Honey Chicken Salad
- Chicken Salad Without Celery
- Mexican Tuna Salad
- Polk Salad
- Caramel Apple Cheesecake Salad
Chicken Salad Without Grapes
Ingredients
- 1 chicken breast
- 1 tablespoon vegetable oil
- ¼ teaspoon ground paprika
- ¼ teaspoon all-purpose seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 pinch cayenne pepper
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 stalks celery chopped
- A few slices red onions chopped
- ¼ cup mayo
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 6 slices challah bread
- Butter for spreading
- 1 tomato sliced
- A few pickles
- Chips optional for serving
Instructions
- Heat your oven to 400°F (200°C).
- Coat the chicken breast with vegetable oil and your choice of seasonings, such as ground paprika, all-purpose seasoning, dried thyme, dried rosemary, cayenne pepper, salt, and black pepper.
- Bake the seasoned chicken breast for 30 to 40 minutes, or until it's thoroughly cooked. After baking, let the chicken rest for a few minutes before shredding it while it's still warm. Set the shredded chicken aside.
- In a big bowl, mix together the shredded chicken with diced celery, red onion, mayonnaise, lemon juice, salt, and black pepper. Stir everything until well combined to create the chicken salad.
- Refrigerate the chicken salad until it's thoroughly chilled before you start making the sandwiches.
- In a big skillet, butter one side of each slice of challah bread and toast them until golden.
- Layer the chicken salad and a few tomato slices between the toasted bread slices to make your sandwiches.
- Serve with dill pickles and chips on the side if you like.