Chicken Salad Chick Grape Salad
This unique Chicken Salad Chick Grape Salad is a sweet and tangy side dish made with creamy dressing, juicy grapes, brown sugar, and pecans.
A Satisfying, Light Side Dish
This Chicken Salad Chick Grape Salad is one of those simple recipes that always surprises people with how good it is. It sounds like the weirdest combination of ingredients but somehow it just works! It’s a combination of sweet, tangy, crunchy, and creamy flavors. It is one of my favorite little sides to get at Chicken Salad Chick. It’s easy to make ahead and always disappears quickly when I pop it on the table!
Frequently Asked Questions:
Chicken Salad Chick Grape Salad is a copycat recipe for the sweet-and-tangy salad made with crisp grapes and topped with crunchy brown sugar and pecans. It is the perfect side dish, or it can be the perfect dessert. I don’t think Chicken Salad Chick has locations all around the United States so you may not have heard of it but they only sell different varieties of chicken salad.
If you’re concerned your grapes are too large to eat comfortable, you can cut them in half. However, when you do that, some liquid can seep into the salad a bit so I would only slice them if serving the same day.
Yes, you can make this up to a day before serving.
It is best for them to be refrigerated, as the cold grapes help the salad set and be ready faster.
Store leftovers covered in the refrigerator for up to 2–3 days. For the best texture, keep the pecans and brown sugar topping separate and add them just before serving if making ahead.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- cream cheese – You can use any brand, but make sure it’s softened. I like using full-fat cream cheese for this recipe. Make sure it’s softened to room temperature so it’s easier to cream and mix with other ingredients. Use these Tips to Soften Cream Cheese if you need them.
- sour cream – You can use any brand, but make sure it’s full-fat, as low-fat varieties have a distinct flavor that can take over the salad. Sour cream and cream cheese just seem gross with grapes, I know lol. But it’s that sweet and tangy combo that just works somehow. You can replace the sour cream with Greek yogurt (a vanilla Greek yogurt would work nicely). If you don’t like sour cream or yogurt, then this recipe just isn’t going to work for you. It is integral to the recipe.
- granulated sugar – I have not tested this with a sugar substitute but I think it should work.
- vanilla extract
- red grapes
- green grapes – I like using both red and green grapes, as they add so much color and flavor. But, you can use just one or the other if needed.
- pecans – You can find chopped pecans in the store, which will save you time. Walnuts work well in this recipe too, or you can leave the nuts out completely if needed.
- brown sugar – The brown sugar adds the sweetness and a texture to the salad.
How To Make Chicken Salad Chick Grape Salad
Prepare the cream cheese
Add the cream cheese to a bowl. Use a hand mixer at medium speed and whip the cream cheese until fluffier.
Add sour cream and sugar
Add the sour cream, sugar, and vanilla extract. Use a hand mixer on medium speed until combined.
Add grapes and refrigerate
Add the grapes to the bowl. Use a spoon to toss the grapes. Place the bowl in the fridge for 1-2 hours for best test (it gives time for the flavors to meld together.) Sprinkle the top with pecans and brown sugar right before serving.
Serve and enjoy.
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Chicken Salad Chick Grape Salad
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 1 cup sour cream
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 ½ cups seedless red grapes, refrigerated (see notes below)
- 2 ½ cups seedless green grapes, refrigerated
- ½ cup chopped pecans
- ¼ cup light brown sugar, packed
Instructions
- Add the 8 ounce block cream cheese, softened to room temperature to a bowl. Use a hand mixer at medium speed and whip the cream cheese until fluffier.
- Add the 1 cup sour cream, 1/2 cup granulated sugar, and 1 ½ teaspoons vanilla extract. Use a hand mixer on medium speed until combined.
- Add the 2 1/2 cups seedless red grapes, refrigerated and 2 1/2 cups seedless green grapes, refrigerated to the bowl. Use a spoon to toss the grapes.
- Place the bowl in the fridge for 1-2 hours for best test (it gives time for the flavors to meld together)
- Sprinkle the top with 1/2 cup chopped pecans and ¼ cup light brown sugar, packed right before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- This is a rough measurement. You want about 2 1/2 – 3 cups of red grapes and about the same for the green grapes.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
