If you’re looking for a chicken salad that’s anything but boring, this Lemon Rosemary Chicken Salad with Marcona Almonds and Cotton Candy Grapes is going to be your new favorite. It’s creamy, flavorful, slightly sweet, and perfectly savory—with just the right amount of crunch.
This is not your average deli-style chicken salad. The combination of herby grilled chicken, ultra-sweet grapes, and buttery almonds creates something truly special.
Why You’ll Love This Recipe
- A unique sweet + savory flavor combination
- Perfect for meal prep or entertaining
- Made with simple, fresh ingredients
- Naturally gluten-free and low carb
- Great for sandwiches, salads, or snacking
A Fun Ingredient Find 🍇
On a recent trip to a local produce stand, I picked up some Cotton Candy grapes, and they completely inspired this recipe.
“Cotton Candy® grapes look like your average green grape… their taste, however, is something entirely different. The flavor is unmistakably just like cotton candy… intensely sweet with hints of vanilla.”
If you’ve never tried them—you really must.
I originally planned to use them in a dessert, but on a whim decided to toss them into a chicken salad instead… and I’m so glad I did.
The juicy sweetness of the grapes pairs beautifully with the salty Marcona almonds and the bright, lemony rosemary chicken. It’s one of those combinations that just works.
Ingredient Notes
Chicken
The lemon rosemary grilled chicken is the star here. Marinating it for a full 24 hours infuses it with incredible flavor.
Cotton Candy Grapes
These add a burst of sweetness. If unavailable, substitute with very sweet green grapes—but the flavor won’t be quite as unique.
Marcona Almonds
Softer, slightly buttery, and more delicate than regular almonds. Rosemary-flavored ones add an extra layer of flavor, but salted works great too.
Mayonnaise
Use a high-quality mayo for the best flavor and creamy texture.
Celery & Scallions
Add freshness, crunch, and balance to the richness.
Tips for the Best Chicken Salad
- Marinate longer for more flavor – Overnight is ideal
- Let the chicken rest before chopping to keep it juicy
- Cut grapes before measuring for accuracy
- Chill before serving – 30–60 minutes helps flavors meld
- Adjust creaminess by adding more mayo if needed
How to Serve
This chicken salad is incredibly versatile:
- Piled onto grilled crusty bread brushed with olive oil and garlic
- Stuffed into a buttery croissant
- Served over a bed of fresh greens
- Scooped up with crackers for an easy appetizer
- As part of a charcuterie-style spread
It’s the perfect food for a sunny afternoon on the patio.
Food Pairings
Round out your meal with:
- Fresh fruit or a light melon salad
- Simple green salad with vinaigrette
- Cheese board with mild cheeses like brie or havarti
- Light pasta salad or orzo
Wine Pairings 🍾
This dish shines with light, crisp wines:
- Prosecco – is perfect!
- Sauvignon Blanc – bright and citrusy
- Chardonnay (unoaked) – clean and balanced
- Rosé – fresh and slightly fruity
Frequently Asked Questions
Yes! It actually tastes better after chilling. Store in the fridge for up to 3 days.
Yes, use sweet green grapes or even red grapes, though the flavor will change slightly.
You can, but you’ll miss the lemon rosemary flavor that makes this recipe special.
It’s low carb, but not strictly keto due to the grapes.
No—between the seasoned chicken and salted almonds, it’s perfectly balanced.
A Little Extra Inspiration
This Lemon Rosemary Chicken Salad with Marcona Almonds and Cotton Candy Grapes is great on its own—but honestly, it’s next-level served on warm bread or a flaky croissant.
Add a glass of Prosecco, a few crackers and cheese, and you’ve got the ultimate happy hour situation.
Yum.
If you make this recipe, I’d love to hear what you think! Leave a comment below and let me know how you served it.
Don’t forget to save this recipe for later and share it with someone who loves a good chicken salad twist.
Lemon Rosemary Chicken Salad with Marcona Almonds & Cotton Candy Grapes
Equipment
- Grill (or grill pan)
- Large mixing bowl
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Gallon-size zip-top bag
Ingredients
For the Lemon Rosemary Chicken
- 2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary minced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Chicken Salad
- 2 cups diced lemon rosemary grilled chicken
- 1/4 cup scallions minced
- 1/4 cup celery minced (including leafy tops)
- 1/2 cup Cotton Candy grapes halved
- 1/4 cup Marcona almonds chopped
- 1/2 cup high-quality mayonnaise
- Freshly ground black pepper to taste
Instructions
Step 1: Marinate the Chicken
- Place chicken breasts in a gallon-size zip-top bag.
- In a small bowl, whisk together olive oil, lemon juice, garlic, rosemary, salt, and pepper.
- Pour marinade over chicken and seal the bag.
- Massage to coat evenly and refrigerate for up to 24 hours for best flavor.
Step 2: Grill the Chicken
- Preheat grill to medium-high heat.
- Grill chicken until internal temperature reaches 165°F (about 6–8 minutes per side, depending on thickness).
- Remove from grill and let rest for 10–15 minutes.
- Dice into bite-sized pieces.
Step 3: Make the Chicken Salad
- In a large bowl, combine diced chicken, scallions, celery, grapes, and chopped almonds.
- Add mayonnaise and mix until well combined.
- Season with freshly ground black pepper to taste.
- Add more mayonnaise if desired for creaminess.
Notes
- No additional salt is typically needed—the seasoned chicken and salted almonds provide enough.
- Rosemary Marcona almonds add extra flavor, but plain salted almonds work well too.
- Cut grapes before measuring for accuracy.
- Best served chilled after resting in the fridge for 30–60 minutes.
- Great for meal prep—keeps well for up to 3 days refrigerated.
Nutrition
Love chicken salad? Check these out:
- Coronation Chicken Salad (Curry Chicken Salad)
- Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds
- Chicken Salad with Pistachios and Dried Cranberries
- Mediterranean BLT Salad with Lemon Rosemary Chicken & Green Goddess Dressing
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5 Comments
Julie Bradford
July 11, 2022 at 8:53 pmLove this recipe! Cravings demand a repeat performance!
angela@mealstreetkitchen
July 11, 2022 at 9:39 pmThank you 😊
Julie Bradford
July 11, 2022 at 8:50 pmLove this recipe! It’s SO EASY and cravings demand a repeat performance!
Britney
June 28, 2017 at 9:00 pmI’ve heard of those Cotton Candy grapes but have yet to try them. They’re a bit difficult to find, but they sound very intriguing.
angela@mealstreetkitchen
June 28, 2017 at 9:03 pmThey are sometimes hard to find. Black or red seedless grapes would be a good substitute.