First things first: At one point on this site, there was something of a discussion about whether or not grapes belong in chicken salad. I happen to land on the side that grapes—generally speaking—do not belong in chicken salad. For that matter, I also think that raw onions have zero business in chicken salad. That being said, there is only one recipe—this recipe—in which grapes do, in fact, belong on chicken salad. This recipe was developed by my father who was a chef for about 25 years. My father was a terrible human being, but he was an excellent chef. Even after he walked away from the business, he never stopped experimenting with flavor profiles and new dishes at home. He called me up one day to give me this recipe and when I said there was no fucking way I was trying this recipe, he said I should trust him. He was a wholly untrustworthy person when it came to pretty much everything, but he never steered me wrong with food. So, I tried it and was amazed.
A caveat before we get started: It’s not just the ingredients themselves which are the key here, but the actual proportion of the flavors involved. For those of us who despise grapes in chicken salad, I strongly suggest that you follow these measurements to the letter. Don’t get cute because it’ll fuck the whole thing up.
Here’s what you’ll need:
4-5 Chicken Breasts, grilled, chilled and diced
1 Fuji Apple, diced
2 Cups Red Seedless Grapes, halved
¼ Cup Onion, diced.
¾ Cup Celery Stalks, sliced crosswise
Mayo to taste
Mix all these ingredients together and put in the refrigerator to chill.
Serve on a bed of spring mix with cherry or grape tomatoes, coated with olive oil and balsamic vinegar.
I’m telling you, this is awesome. Don’t send me any other recipes with grapes in chicken salad because those other recipes are bullshit.