As we approach springtime I start craving light, fresh lunch ideas – the kind you can serve on a platter with crisp greens, flaky croissants, and a bowl of salted crackers on the side. This Spring Luncheon Chicken Salad is one of those recipes I come back to year after year. It’s rich creamy, balanced, slightly sweet from the grapes, crisp from the celery and finished with slivered almonds.
This dish belongs at wedding, bridal, and baby showers. You could also serve this chicken salad at Mother’s Day brunch or simply a slow afternoon on the patio.
Why You’ll Love This Recipe
- It’s quick and make-ahead friendly
- Perfect for croissants, crackers, or lettuce wraps
- Light but still satisfying (perfect ladies lunch idea)
- Great idea for spring gatherings
- Easily doubled for a crowd
Ingredient List
- Cooked chicken (I buy a cooked chicken from the market)
- Red grapes
- Slivered almonds
- Mayonnaise
- Pickle relish
How to make a Spring Luncheon Chicken Salad
- In a large bowl, combine chopped chicken, halved grapes, diced celery, and almonds.
- Add mayonnaise and a spoonful of pickle relish.
- Season with salt if you’d like.
- Stir until creamy.
- Chill for about 30 minutes prior to serving.
How to serve it
Spoon onto buttery croissants for an easy brunch sandwich or over a bed of lettuce for a lighter option. If you’re entertaining, serve with crackers.
Pair with fresh fruit and iced tea for a beautiful luncheon spread.
Tips for the best flavor
- Use chilled chicken. I like using a store bought chicken for this recipe. Buy a second chicken for a larger crowd!
- Don’t skip the almonds, they add depth.
- Adjust all your ingredients to suit your taste.
- A small squeeze of lemon really brings out the flavors.
Storage and make-ahead
Store in a covered container for up to 3 days. It actually tastes better the next day as the flavors settle in.
If you’re hosting, you can make it the night before and simply assemble crosssaints or plates the day of.
There’s something timeless about a good chicken salad. It doesn’t try too hard. It’s not rendy. It’s just reliable, fresh, and always welcome at the table.
This Spring Luncheon Salad is one of those recipes you’ll find yourself making again and again – for brunch, Mother’s Day, spring weekends, and for for those afternoons when you want something lovely but simple to make.
If you make it, I’d love to know how you serve yours – croissants, crackers, or straight from the bowl in the kitchen.
Spring Luncheon Chicken Salad
Ingredients
- 2 cups chopped, cooked chicken (I use a cooked chicken from the store)
- 1/2 cup or more mayonnaise
- 2 tablespoons of sweet pickle relish
- 1/2 cup or more slivered almonds
- squeeze of lemon
- 1/3 cup diced celery
- 1 cup purple grapes (cut in quarters or halves)
Instructions
- Start with 2 cups of cooked chicken. I buy a cooked chicken from the market, pull the meat off and chop into bite size pieces.
- Mix in mayo, relish, plus a squeeze of fresh lemon.
- Add pickle relish, slivered almonds, and celery.
- Stir to combine.
- Serve on a croissant, over a bed of lettuce, or with crackers.
Feel free to add additional spices of differnet nuts if you'd like.
