Chicken Salad with Blue Cheese and Grapes

Grace Parisi considered many classic salads, like Waldorf and Cobb, before deciding on her version of chicken salad, which mixes store-bought roasted chicken with blue cheese, grapes, celery and sunflower seeds. She likes eating it wrapped in Bibb lettuce leaves.

  • Total Time:
  • Servings: 4 to 6

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  • 1/4 cup plus 2 tablespoons mayonnaise
  • 1 1/2 tablespoons white wine vinegar
  • 3 ounces crumbled mild blue cheese, such as Maytag (3/4 cup)
  • 2 1/2 cups diced roasted chicken (from 1 rotisserie chicken)
  • 1 1/2 cups halved red and green grapes
  • 2 celery ribs, finely diced
  • 3 tablespoons chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • 1/4 cup salted roasted sunflower seeds

How to make this recipe

  1. In a large bowl, whisk the mayonnaise with the vinegar. Fold in the blue cheese, breaking it up with a fork. Add the chicken, grapes, celery and parsley and fold gently. Season with salt and pepper. Fold in the sunflower seeds and serve.

Make Ahead

The salad can be refrigerated overnight.

Suggested Pairing

Smoky, fruity Merlot, such as one from the Carneros region in Northern California.

Contributed By Photo © Matt Armendariz Published May 2008

477664 recipes/chicken-salad-blue-cheese-and-grapes 2013-12-06T23:17:12+00:00 Grace Parisi spring|summer|fast-column|american|salads|4|6|basic-easy|fast|make-ahead|no-cook|lunch may-2008 recipes,chicken-salad-blue-cheese-and-grapes 477664

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