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Bowl of sweet chicken salad with grapes and pecans on a wooden table

Sweet Chicken Salad for Make-Ahead Lunches

This sweet chicken salad is perfect for make-ahead lunches. With juicy chicken, crunchy grapes, and a creamy honey-mayo dressing, it's a family-friendly recipe that comes together in minutes.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (from about 1 lb boneless, skinless chicken breasts)
  • 1/2 cup mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup red grapes halved
  • 1/2 cup chopped pecans toasted if desired
  • 2 green onions sliced
  • Optional: 1/4 cup dried cranberries

Method
 

  1. If you don't have cooked chicken, poach or bake 1 lb of chicken breasts until fully cooked (about 15-20 minutes at 375°F or until internal temp reaches 165°F). Let cool, then shred or dice into bite-sized pieces.
  2. In a large bowl, whisk together mayonnaise, honey, apple cider vinegar, salt, and pepper until smooth.
  3. Add the shredded chicken, halved grapes, chopped pecans, and sliced green onions to the bowl. Toss gently until everything is evenly coated with the dressing.
  4. Taste and adjust seasoning if needed. For best flavor, cover and refrigerate for at least 30 minutes before serving.
  5. Serve on croissants, whole wheat bread, or over a bed of lettuce.