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Creamy Chicken Salad with Grapes and Walnuts Recipe

This chicken salad was inspired by Oletta’s recipe, which was made with whipped cream. Delicious!

Prep: 20 minutes | Cook: 1 hour | Serves: 8

Chicken Salad, grapes, nuts


  • 2 chicken breasts, halved, skinned and boned
  • 3 stalks celery, chopped
  • 1/2 small sweet onion, chopped
  • 1/3 cup pecans, chopped
  • 1 cup grapes, halved
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh dill
  • 1 teaspoon lemon juice
  • 1 teaspoon brown sugar
  • 1 teaspoon Kosher salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/2 cup whipping cream
  • Romaine lettuce, or your favorite mixture of greens


  1. Rinse chicken breasts and place in a large pot of water.   Bring to boil over medium-high heat.
  2. Reduce heat and simmer until chicken breasts are done, about 45 minutes.  Remove chicken from pot and allow to cool.
  3. Chop up chicken into small bite-sized pieces.   Place in large bowl.  Add chopped celery and onion, walnuts, and grape halves to chicken.
  4. In another bowl, mix together  mayonnaise,  dill, lemon juice, brown sugar, salt, and pepper.  Add to chicken mixture.  Pour whipping cream in medium bowl and whip until peaks form.  Gently fold into chicken mixture.  Taste for more salt or pepper.  Refrigerate for several hours or overnight.  Serve over fresh romaine lettuce or your favorite mixture of greens.

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Feel free to add your ideas, comments or book review below.

  1. Did not put how many walnuts to use so I am going to put in about a cup or so. But so glad I found this recipe. Our book club read the book and I am hosting the discussion night & dinner. I plan to make this salad along with beaten biscuits, cucmber sandwiches, long island ice tea, lemon cookies and a couple other southern dishes!

    Comment by Jeanine

  2. Whoops! The quantity that should be added is 1/3 cup chopped walnuts. Recipe has been fixed! Thank you for letting me know.
    Have a great book club party!

    Comment by Annie