Copycat Chicken Salad Chick Grape Salad {Lightened-Up Option}
Make creamy grape salad just like the side grape salad from Chicken Salad Chick! This copycat recipe includes classic ingredients and the option to make it with lighter, lower-calorie ingredients.
The grape salad from Chicken Salad Chick is technically a side order, but this luxurious dish deserves a dual spot on the dessert menu! Imagine succulent red and green seedless grapes coated in a sweet and creamy dressing topped with crunchy brown sugar and crushed pecans. You can enjoy this famous grape salad without leaving home with these easy-to-follow instructions!
This copycat grape salad guide also includes a lighter option. This healthier version is made without refined sugar or sour cream yet is just as sweet, creamy, and delicious. Not to mention, this lightened-up remake has a much better macronutrient profile.
Why You’ll Love This Recipe
- It’s called a “salad,” but it doubles as dessert!
- You can make this with traditional grape salad ingredients or healthier substitutions.
- The lightened-up version is just as sweet and satisfying.
- It’s even better made a day in advance.
- Perfect for parties and potlucks.
Ingredients You’ll Need
To make your grape salad just like Chicken Salad Chick, you’ll need:
- Sour cream & cream cheese – For the sweet & creamy grape salad dressing. Be sure to use full-fat sour cream and cream cheese to mimic the original. I do a mixture of sour cream and Greek yogurt with equally amazing flavor and results.
- Sugar – to sweeten the dressing mixture. Granulated sugar is perfectly fine here.
- Vanilla Extract – Use the best vanilla extract possible. The quality of the extract can make or break this grape salad.
- Seedless grapes – For an exact copycat, use red and green seedless grapes, but you can use one or the other, of course.
- Pecans & brown sugar – This simple combination of sugary sweet & crunchy toppings set this grape salad apart from the rest.
For the lighter version, make these modifications. The rest of the ingredients remain the same.
- Sour cream ➝ Non-fat plain Greek yogurt (or do half and half)
- Cream cheese ➝ Light or low-fat cream cheese
- Sugar ➝ Stevia blend like Whole Earth (a mixture of monk fruit, stevia, and erythritol)
- Brown sugar ➝ Coconut sugar (or date sugar, maple sugar)
How To Make A Chicken Salad Chick Grape Salad Copycat
Step 1: Make sweet cream cheese dressing. Add the cream cheese, sour cream, sugar, and vanilla to the bowl of an electric mixer with the whisk attached, and blend until smooth and creamy.
Step 2: Coat grapes in dressing. Rinse grapes and dry well. Then, add them to the bowl and gently toss until the grapes are fully coated in the sweet cream cheese dressing.
Step 3: Chill overnight. Scrape the grape salad into a casserole dish, cover it securely with a lid or plastic wrap, and place it in the fridge for 24 hours.
Step 4: Garnish and serve. Remove from the fridge. Sprinkle brown sugar and crushed pecans over the top and serve chilled.
For the lighter version – Blend non-fat Greek yogurt, light cream cheese, Whole Earth sweetener, and vanilla extra into a smooth and creamy dressing Toss the grapes in the mixture and then refrigerate for at least 24 hours. Before serving, scatter coconut sugar and crushed pecans over the top.
Recipe Tips
- After rinsing your grapes, be sure to dry them thoroughly before tossing them with the sweetened cream cheese mixture. If there’s excess moisture, it will prevent the mixture from clinging to the grapes and ultimately fall to the bottom of the bowl.
- Be sure to use room temperature cream cheese for the best results.
- Plan so you have time to make this grape salad the night before you plan to serve it. The flavors will become even more vibrant and tasty.
- Wait to top with the brown sugar (or coconut sugar) and pecans until right before serving.
Variations
- Nuts – Instead of pecans, feel free to use crushed walnuts, almonds, or other crushed nuts.
- Chocolate – Fold a handful of mini chocolate chips into the dressing before folding in the grapes.
- Mini Marshmallows – After folding in the grapes, fold in a handful of fresh mini marshmallows.
- Fruit Dip – Double up on the sweet cream cheese dressing and use half as a delicious fruit dip. Serve with sliced fruit, pretzels, graham crackers, animal crackers, vanilla wafers, and other sweet snacks.
Serving
This Chicken Salad Chick Grape Salad recipe is perfect for summer parties, potlucks, and make ahead. Make it a meal and pair your creamy grape salad with these recipes:
Storing & Freezing
Storing: Grape salad is best served chilled after being stored in an airtight container in the fridge for at least 24 hours. After 24 hours, serve within 1-2 days.
Freezing: No freezing as the ingredients will separate when thawed making for a strange texture.
Recipe FAQ
Yes! Traditional recipes include sour cream, but you can also use Greek yogurt or regular yogurt. I’ve included these modification options in the recipe card.
I’ve only made this salad with traditional ingredients and light ingredients, but you can try swapping the cream cheese for plant-based cream cheese (like Kitehill) and using vegan sour cream instead of regular.
Grape and Berry Recipes You’ll Love
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Copycat Chicken Salad Chick Grape Salad {with lighter option}
Ingredients
- 12 oz cream cheese can use light cream cheese
- 3/4 cup sour cream
- 3/4 cup plain Greek yogurt (5%) you can use all Greek yogurt (regular or non-fat) and skip the sour cream. I, personally, love the flavor of blending the two together.
- 1/2 cup sugar I have substituted the sugar for Whole Earth sweetener (a stevia, monk fruit, and erythritol blend) with great success. You can also do half regular sugar and half Whole Earth sweetener.
- 1.5 tsp vanilla extract
- 2 lbs seedless grapes half red and half green
- 1/4 cup chopped pecans
- 1/4 cup brown sugar can sub with coconut sugar for a natural option
Instructions
- Add the cream cheese, sour cream, Greek yogurt, sugar, and vanilla to the bowl of an electric mixer with the whisk attached, and blend until smooth and creamy.
- Rinse grapes and dry well. Then, add them to the bowl and gently toss until the grapes are fully coated in the sweet cream cheese dressing.
- Scrape the grape salad into a casserole dish, cover it securely with a lid or plastic wrap, and place it in the fridge for 24 hours.
- Remove from the fridge. Sprinkle brown sugar and crushed pecans over the top and serve chilled.
Notes
- Nutrition info is for the classic version without the modifications. You can reduce the calories and sugar by making the recommended substitutions. Still incredibly delicious!
- After rinsing your grapes, be sure to dry them thoroughly before tossing them with the sweetened cream cheese mixture. If there’s excess moisture, it will prevent the mixture from clinging to the grapes and ultimately fall to the bottom of the bowl.
- Be sure to use room temperature cream cheese for the best results.
- Plan so you have time to make this grape salad the night before you plan to serve it. The flavors will become even more vibrant and tasty.
- Wait to top with the brown sugar (or coconut sugar) and pecans until right before serving.
Nutrition
*This grape salad recipe was originally published September 5, 2011 and has been updated with recipe enhancements and new photos.
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i like this idea of a grape salad.. vanilla, some cinnamon and cashew cream will make me a nice one!
Richa @ Hobby And More Food Blog
Hey Amee!! Happy to Tag you!!
http://loveandcalories.blogspot.com/2011/09/link-it-tag-it.html
what an original recipe; I’ve never seen anything like it! I think I’ll try this as a dessert soon. I love frozen grapes, do you think it would be weird to freeze instead of chill?
@ Richa…your version sounds amazing! 😉 ; @ Kat, I am not sure how the cream cheese mixture would do in the freezer,but why not??…let me know how it turns out; @ Rohini…you are a doll! Thanks so much for thinking of me and tagging my blog! 🙂
Oh how I love this salad! And how I love the healthier options you used. Wish I could have a big bowlful for my breakfast right now.
Yes, I am stalking you blog again. LOVE this. Pinning!
Angie, you crack me up! Glad you love the recipes!! 😉