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When I think about my favorite picnic and potluck salads, this Chicken Salad with Grapes is one of the first that comes to mind. Tender chunks of chicken, sweet grapes, crunchy celery, dried apricots, and toasted almonds are tossed in a creamy, yogurt based dressing with hints of apricot preserves and dijon mustard.

chicken salad with grapes served in a white bowl

My go-to Curry Chicken Salad inspired this recipe. I amped up the apricot flavor with bits of dried apricot and swapped in whole grain mustard for the curry powder and crunchy almonds for cashews. Every bite is a jumble of salty, savory, sweet, and creamy as a good chicken salad should be.

You can use a rotisserie chicken or any leftover chicken for this salad, but I recommend using this Shredded Chicken recipe to make your own. It’s ridiculously easy and the chicken comes out melt-in-your-mouth tender. Just chop the chicken instead of shredding it and you’ll have a bonus of concentrated chicken broth to use or freeze for something else.

chicken salad with grapes photographed from above

My choice for dried apricots is the unsulphered variety. I know they’re not as pretty to look at, but they taste better and tend to have a better texture. Plus, no preservatives! And I’ve called for roasted and salted almonds because I love how that salty crunch pairs with sweet, chewy bits of apricot, but feel free to use unsalted almonds if you prefer.

Share this Chicken Salad with Grapes with friends and family at your next get together, and I predict it will become one of your favorites too!

More Must-Try Salad Recipes

How to Make Chicken Salad with Grapes

Step 1: Whisk together yogurt, mustard and apricot preserves until smooth. Season to taste with salt and pepper.

whisking dressing ingredients

Step 2: Combine chicken, grapes, almonds, dried apricots, and celery in a large salad bowl. Add dressing and gently toss to combine. Refrigerate 30 minutes or more before serving.

adding dressing to salad
tossing salad

Recipe Video

Chicken Salad with Grapes

5 from 11 votes
Prep: 15 minutes
Total: 15 minutes
Course: Main Course, Salad
Cuisine: American
Calories: 326
Servings: 6 people
A creamy, tangy, salty, savory, crunchy chicken salad that is sure to be a hit at your next potluck or picnic!


For the Dressing

  • 1 cup plain, whole milk yogurt see recipe note #1
  • 2 teaspoons whole grain mustard
  • 2 tablespoons apricot preserves see recipe note #2
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Salad

  • 1 pound cooled chicken breast cooked, cut into 1" pieces, see recipe note #3
  • 1/2 pound red or green seedless grapes
  • 3 ounces roasted and salted almonds coarsely chopped
  • 10 dried apricots diced small, see recipe note #4
  • 4 ribs celery coarsely chopped
  • butter lettuce leaves or romaine leaves, for serving (optional)
  • minced chives for garnish (optional)


  • To make the dressing, whisk yogurt and mustard together in a small bowl. Add apricot preserves and whisk until smooth. Season to taste with salt and pepper.
  • Add chicken, grapes, almonds, apricots, and celery to a large serving bowl. Spoon dressing over and gently stir to combine ingredients and coat evenly. Refrigerate for at least 30 minutes to allow flavors to meld.
  • Serve as is or scooped over leaves of butter or romaine lettuce and sprinkle with chives if desired. 


  1. For a richer dressing, use half yogurt and half mayonnaise.
  2. Look for apricot preserves with “apricots” as the first ingredient, not sugar or high fructose corn syrup.
  3. I recommend making this easy Slow Cooker Pulled Chicken recipe and chopping instead of shredding the chicken. You’ll need 2 bone in, skin on chicken breasts, each weighing about 1 1/4 pounds (2 1/2 pounds total) to yield 1 pound of cooked chicken breast.
  4. I prefer unsulphured dried apricots for their texture and flavor. (Even if they’re not as pretty to look at. 😉 ) 


Calories: 326kcal | Carbohydrates: 25g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 520mg | Potassium: 678mg | Fiber: 4g | Sugar: 19g | Vitamin A: 710IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Easyfoodsmith says:

    Fell in love with this beautiful salad the moment I laid my eyes on it. I happen to visit your blog via Simpleglutenfreekitchen blog by Balvinder. I am so glad I did…you have a beautiful space and lovely recipes 🙂

    1. Marissa says:

      Thanks so much!

  2. Mimi says:

    Wonderful! I’ve often included grapes, but I love that you added dried apricots, and also the bit of apricot jam in the dressing! Brilliant!

  3. Mary Ann | The Beach House Kitchen says:

    5 stars
    What a great idea to add the apricot preserves and mustard Marissa. I’m such a chicken salad fan and always up for a new recipe! Can’t wait to try your recipe!

    1. Marissa says:

      I’m excited to hear what you think, Mary Ann. I love the play of savory and sweet in chicken salads!

  4. annie@ciaochowbambina says:

    5 stars
    Loving all the flavors and texture!! This salad is such a treat!! Can’t wait to make it!!

    1. Marissa says:

      Love to hear that, Annie. Thank you!

  5. Leanne @ Crumb Top Baking says:

    5 stars
    It’s currently lunch time and my stomach is growling. I would love to be eating this right now! Love the freshness from the grapes and crunch from the celery! A picnic must-have Marissa!

    1. Marissa says:

      Thanks, Leanne! Wish you were here – glad to share! 😉