Classic Chicken Salad With Grapes and Walnuts

Ingredients

For 4 servings

• •1.5 tasse raw walnuts
• •2 celery stalks, sliced ¼" thick
• •1 medium shallot, finely chopped
• •4 tasse shredded cooked chicken (1¾–2 lb.)
• •2 tasse halved seedless red grapes
• •1.25 tasse mayonnaise
• •3 c. à soupe distilled white vinegar
• •2 c. à soupe finely chopped tarragon or a mix of parsley, dill, and/or chives
• •1.5 c. à café Diamond Crystal or 1 tsp. Morton kosher salt
• •1 c. à café freshly ground black pepper
• •Dash of hot sauce (optional)

Method

1. 1.Preheat oven to 350°. Spread out 1½ cups raw walnuts, on a small rimmed baking sheet and toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool, then chop.
2. 2.Toss walnuts, 2 celery stalks, sliced ¼" thick, 1 medium shallot, finely chopped, 4 cups shredded cooked chicken (1¾–2 lb.), 2 cups halved seedless red grapes, 1¼ cups mayonnaise, 3 Tbsp. distilled white vinegar, 2 Tbsp. finely chopped tarragon or a mix of parsley, dill, and/or chives, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and a dash of hot sauce (if using) in a large bowl to combine. Cover and chill at least 1 hour before serving. Do Ahead: Chicken salad can be made 3 days ahead. Keep chilled. Editor’s note: This chicken salad recipe was first printed in the June 2003 issue of ‘Gourmet’; it has been edited for style and was slightly adapted in 2026 by Inés Anguiano for modern kitchens.