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Lemon Rosemary Chicken Salad with Marcona Almonds and Cotton Candy Grapes
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Lemon Rosemary Chicken Salad with Marcona Almonds & Cotton Candy Grapes

This bright and flavorful chicken salad combines tender lemon rosemary grilled chicken with sweet cotton candy grapes, crunchy Marcona almonds, and a creamy mayo base. It’s a perfect balance of savory, sweet, and herbaceous—ideal for sandwiches, wraps, or serving over greens.
Course Lunch, Main Course, Salad
Cuisine American
Diet Gluten Free
Keyword chicken salad,, cotton candy grapes, easy lunch, grilled chicken recipe, lemon rosemary chicken, make ahead meal, marcona almonds, summer salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 368kcal
Author angela@mealstreetkitchen

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

Calories: 368kcal | Carbohydrates: 6g | Protein: 24g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 238mg | Potassium: 306mg | Fiber: 1g | Sugar: 4g | Vitamin A: 137IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg