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  • Writer's pictureBobbi Jo Lathan

Linda Kay’s Light and Fresh Chicken Salad

Updated: Dec 31, 2023

I’ve gotta admit that I’ve never been a huge chicken salad gal. Nope! All that mayo and celery and onion and different spices. BUT, that was before I ate my sister Linda Kay’s Light and Fresh Chicken Salad! Now, I could eat this here chicken salad every day of the week – and that’s with or without the croissant! Just gimme a fork! Try it! You’ll LUV it too! YUM!

Linda Kay’s Light and Fresh Chicken Salad

Recipe by: Bobbi Jo Lathan

Recipe type: Brunch, Main Dish

Cuisine: Southern


6 mins


30 mins


36 mins


2 large boneless chicken breasts

1 teaspoon salt

1 cup seedless red grapes (halved)

½ cup chopped walnuts or sliced almonds (your preference!)

½ teaspoon salt

1 tablespoon mayonnaise



  1. Git yourself a big pot and place them chicken breasts in the pot and fill it with water while you add the salt.

  2. Cook them breasts on your stove’s burner over a medium heat ‘til done. (approximately 25-30 minutes).

  3. Then, take the breasts out and place them on a plate to cool.

  4. Once the breasts have cooled, git out your wooden cutting board (I don’t trust them plastic ones) and cut the chicken breasts into small chunks.

  5. Transfer the cut-up chicken into a good sized mixing bowl.

  6. On the same cutting board, slice the grapes in half, lengthwise, and add them into the bowl with the chicken.

  7. Next, add the walnuts (or almonds, whichever you prefer), the salt and the mayonnaise and blend it all together.

  8. The trick to this here chicken salad is to not add too much mayonnaise and not to over mix. What makes it taste so fresh are the grapes and nuts and no pepper or spices and too much mayo. Trust me!

  9. Now, git yourself some croissants, slice them in half and fill with the chicken salad. You can overstuff them a little as this chicken salad is very good and can stand up to the texture of the Croissant. This really is a GREAT luncheon recipe and the grapes make it taste really fresh! YUM!

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