Easy Deli-Style Chicken Salad with Mayo & Grapes
This creamy deli-style canned chicken salad is made with a creamy ginger-lime mayonnaise and has bursts of sweetness from fresh red grapes. Garnish with additional thinly sliced scallions and toasted slivered almonds for extra crunch before serving. The secret to the deli flavor is letting it chill in the fridge before serving.
Ingredients
- 12.5 ounce canned chicken breast (1 cup, drained)
- ¼ cup mayonnaise (54 grams)
- 1 tablespoon lime juice (juice from half a lime)
- ½ teaspoon sugar
- ½ teaspoon ground ginger
- ¾ teaspoon diamond crystal kosher salt (use half as much of any other brand)
- ¼ teaspoon black pepper
- 10 red grapes (halved or quartered)
- ⅛ cup thinly sliced scallions
- ⅛ cup slivered almonds (toasted)
Instructions
- Whisk together mayonnaise, lime juice, ginger, sugar, salt, and pepper. Add chicken breast and use a fork to mix everything together, shredding the chicken cubes in the process.
- Stir in sliced grapes and scallion greens.
- Toast slivered almonds in a dry skillet over medium heat until they are lightly browned, about 4-5 minutes. Stir frequently and do not wander away — they go from pale to toasted very quickly!
- Stir slivered almonds into the chicken salad, then transfer chicken salad to an airtight container and refrigerate for at least 4 hours or overnight before serving. For crunchier almonds, wait to stir them in right before serving.
RECIPE NOTES
- Instead of grapes, diced nectarines or peaches will also work. Dried sour cherries are also a good swap!
- 1 teaspoon of grated fresh ginger or 1 teaspoon ginger paste can be used in place of the ground ginger.