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Grape & Walnut Chicken Salad - Dairy Free

Whitney Watkins

2 min read

Apr 16



Indulge in a delightful dairy-free Grape & Walnut Chicken Salad. Perfect for picnics, a day on the boat, or prepping ahead for lunch. Try this easy 10-minute recipe today!

Grape & Walnut Chicken Salad - Dairy Free

This recipe for Grape & Walnut Chicken Salad has always been a favorite of ours. Before my daughter was diagnosed with eczema I made it with a combination of regular mayonnaise and sour cream. Now that we're trying to avoid dairy I made some changes to make it dairy free and it's just as delicious. Chicken Salad is great to take on the boat, a picnic, to feed a crowd or for prep ahead lunches. We mostly eat ours as a dip with crackers but it's also good on sandwich bread, a croissant, in a lettuce wrap, on tomato slices or eaten as is with a fork.

Grape & Walnut Chicken Salad - Dairy Free

Grape & Walnut Chicken Salad is easy to make and can be ready in 10 minutes. Simply combine all ingredients in a large bowl and mix well. If you like it sweeter add a little extra honey and more grapes. For more spice add extra black pepper. You can also substitute pecans or slivered almonds for the walnuts if you prefer. I make ours dairy free by using vegan mayonnaise but if dairy is not a concern you can use a combination of regular mayonnaise and sour cream. Vegan mayonnaise is not as sweet as regular mayo which is why you need the sour cream to help cut the sweetness if using regular.

Grape & Walnut Chicken Salad - Dairy Free

If you try this recipe please leave a comment below and let me know how you liked it. I hope you love it as much as we do!

Grape & Walnut Chicken Salad - Dairy Free



  • 2 cups diced chicken (or canned)

  • 1 stalk celery, chopped

  • 1 cup red grapes, halved

  • 3 green onions, sliced thin

  • 1/2 cup walnut pieces

  • 3/4 cup vegan mayo

  • 1 tsp honey

  • 1 Tbsp lemon juice

  • 1/4 tsp salt

  • 1/4 tsp pepper


  • Combine all ingredients in a large bowl. Add additional salt and pepper to taste.

  • Serve on a sandwich, with crackers, with tomato slices or in a lettuce wrap.

  • Store in an airtight container in the refrigerator for up to 4 days.


  • If using canned chicken be sure to drain very well otherwise it will become watery.

  • Add extra mayo for a creamier chicken salad.

  • To make with dairy products, substitute vegan mayo for 1/2 cup regular mayo and 1/4 cup sour cream.

  • Add extra grapes and honey if you want a sweeter salad.

  • Substitute walnuts for pecans or slivered almonds or leave nuts out completely if a nut allergy is of concern.

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