This roasted chicken salad recipe without grapes is a super easy and healthy meal perfect for lunch or appetizers! It’s filled with seasoned chicken breast and crunchy vegetables tossed with mayo and lemon juice for a bit of tang! Homemade chicken salad is easy, healthy, and totally delicious served with pita chips or as a sandwich!
Preheat your oven to 400 degrees Fahrenheit. Rinse and pat the chicken dry with paper towels then drizzle with oil and all your seasonings. Rub so the chicken is evenly covered.
Bake for 30 - 40 minutes or until the chicken is golden brown and the juices run clear. The internal temperature should be 165 degrees Fahrenheit. Allow the chicken to cool slightly then shred with two forks or cut the chicken into small pieces. Set aside.
In a large bowl add the shredded cooked chicken, chopped veggies, mayo, lemon juice, salt, and black pepper. Stir to combine then taste and adjust seasoning if needed. Allow the chicken salad to chill completely before serving.
Transfer chicken salad to a serving platter with crackers or serve on sandwich buns with lettuce and tomato. Enjoy!
Notes
Store the chicken salad in the refrigerator in an air-tight container for 3 - 5 days.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.