chicken salad with grapes and raisins

Mayonnaise tends to be a rather black and white issue — you either love it or you hate it. I haven’t met many people who fall in the middle. In my house, just like with tomatoes, I’m the only one who loves mayonnaise. My husband cringes at the thought of it touching his sandwiches. And because they are loyal to their dad, my kids are following in his footsteps. But me? When I was pregnant with both kids, I didn’t crave pickles. I craved mayonnaise. The real, full-fat mayo. Well, that and Icees.

Because this week is going to be a bit of a beast, I told myself that I would be prepared for it this time. Not only will I put on my This-Week-Will-Not-Get-Me-Down game face, but I will actually pack a lunch.ย  Novel concept, I know, but sometimes these little things are sometimes tough to keep up with. I decided that I would make chicken salad — all for myself. And I can justify this, you see, because no one else likes mayonnaise. [imagine evil laughter here]

So, as I sit here on a rainy Sunday afternoon typing away on my Mac laptop, I’ve got two lunches chilling in the refrigerator.ย  I’ve made two little containers full of the most delicious chicken salad. When I finally get to squeeze in a few minutes for lunch Monday and Tuesday, the chunks of roasted chicken mixed with mayonnaise, celery, grapes, and golden raisins will give me a smile and get me through the rest of those busy days.

I am ready for this week. Oh, yes I am.

Chicken Salad with Grapes and Raisins

As much as I love full-fat mayonnaise, I just can't justify it, especially when I'm going to be the only one eating all of this delicious salad. I used a combination of light mayonnaise and nonfat Greek yogurt, and the flavor is spot on. You'll never notice the difference. Serve it up on your favorite sandwich bread, or just eat it out of a bowl.


2 chicken breasts (bone-in, skin-on)
1 tablespoon olive oil
Kosher salt
1 celery rib, cut into 1/4-inch slices
1 tablespoon finely chopped shallot
1 cup halved seedless red grapes
1/4 cup golden raisins
1/4 cup mayonnaise (I used Hellman's Light.)
1/4 cup nonfat plain Greek yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper


Preheat oven to 400 degrees F. Place chicken breasts skin-side up on a sheet pan lined with foil. Brush chicken with olive oil and sprinkle generously with Kosher salt. Roast chicken breasts for 35-40 minutes, until the thickest part of the chicken breast reaches an internal temperature of 160 degrees. Let cool to room temperature then remove skin and bones. Cube chicken into 1/4-inch pieces.

Mix cooked chicken, celery, shallot, grapes, and raisins in a large bowl. In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, 1/4 teaspoon Kosher salt, and black pepper. Mix well, then add to large bowl with chicken. Stir well to combine.

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15 Responses to “chicken salad with grapes and raisins”

  1. 1
    Barbara @ VinoLuciStyle — August 1, 2010 @ 4:45 pm

    The week for chicken salad? I do love the curry one I just made but have to say this is so close to my other favorite they could be twins! I’ve also started replacing half the mayo with Greek yogurt; I think it not just makes for lowering the fat calories but even makes for a better flavor and with the container I get from Costco I have to find plenty of uses for it!

    Look terrific; just wish I had a plate right now!

    • 1.1
      merrygourmet — August 1, 2010 @ 4:53 pm

      Barb – Your chicken salad post had me inspired to make my own. ๐Ÿ™‚

  2. 2
    WritingLeigh — August 1, 2010 @ 5:22 pm

    Thank you so much for this! My husband and kids are also mayo-phobic. It’s a sad, sad thing for them. They’re missing out on all the “unhealthy” salads. This is being printed and when I’m feeling better I will be making it for MY lunches. They can make their own. ๐Ÿ˜‰

  3. 3
    Baking Serendipity — August 1, 2010 @ 9:29 pm

    Delicious! I love how controlling just one element of a crazy week, like lunch, makes it slightly more bearable. Hope your week isn’t quite as busy as you predicted, and that you enjoy your chicken salad throughout it ๐Ÿ™‚

  4. 4
    Pachecopatty — August 1, 2010 @ 10:07 pm

    Your chicken salad looks like a wonderful recipe, I really like the Greek yogurt combined with the mayo:-)

  5. 5
    Velva — August 1, 2010 @ 10:14 pm

    Your chicken salad looks wonderful. I have the issues about tomatoes at our house. I love them. the hubby not so much. As a result, the boys follow their dad’s lead (sigh).

    Well, no matter what happens at work this week for you-your lunch will be great.

  6. 6


    Love it. I’ve been known to spoon it and eat it plain. I’m sick, I know. And when it’s homemade, it averages to $0.02/tbsp. Score!

    Your chicken salad looks delicious. Now YOU’RE inspiring ME to pack my own lunches. ๐Ÿ™‚

    Have a great week!


  7. 7
    Heather @ The Single Dish — August 2, 2010 @ 9:12 am

    This is one of my favorite lunches! So pretty. Love the addition of raisins.

  8. 8
    Brian @ A Thought For Food — August 2, 2010 @ 1:26 pm

    The one thing I miss from my meat eating days is chicken salad. The greek yogurt is a nice touch! Must create a lovely creamy dressing!

  9. 9
    Gail — August 2, 2010 @ 1:30 pm

    I love mayonnaise, too! And, I love this kind of chicken salad….oh, and it’s lunchtime. You’ve give me an idea!

  10. 10
    Vanessa Nielsen — August 2, 2010 @ 6:37 pm

    OMG it looks so good I can almost taste it!

  11. 11
    Kate @ maรฎtre de moda — August 11, 2010 @ 1:23 pm

    this looks so good! i love having grapes in this type of chicken salad.
    this sounds a lot like the chicken salad in my favorite wrap at whole foods.
    can’t wait to try this at home! thanks for sharing.

  12. 12
    Lana @ Never Enough Thyme — October 13, 2010 @ 1:21 pm

    Great chicken salad recipe. The addition of the grapes and raisins is just perfect. A little sweet, a little savory makes a very pleasant chicken (or tuna) salad. I, too, am a mayo lover. And, like you, I adore the full-flavored, full-fat version, but find it hard to justify those calories so I’m thrilled to know that a combo of low-fat and Greek yogurt is a good substitute!

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