Honey Feta Chicken Salad With Grapes and Almonds

By: Brady Evans

We’ve got a couple of friends who are huge proponents of local, homegrown music.  A few times a year they give selflessly to put on a mini music festival of sorts – something that showcases local talent and allows us to see all our favorite local bands in one venue.  These festivals are usually all-day events, and sometimes the Omnivore plays in the bands – sometimes he doesn’t.

Chicken salad recipe

This last go-round he wasn’t playing music, which is nice because being a lonely band wife in the audience isn’t always the most fun thing. I was pretty pumped to create a picnic dinner for us to share but I was totally lacking inspiration. Finally, I remembered this entree and I am so glad I did.

While the sun was setting and people began to eat, hot dogs appeared alongside store bought potato salad and cold fried chicken. As I whipped out my real dinner plates (I have guilt about paper plates), silverware, and this beautiful salad, passers-by definitely took note.

This meal was so perfect. It is served cold or room temperature, has veggies, fruits, and protein all in one. Honey and feta is a wonderful combination. The soft grapes contrasted with the crunchy almonds wonderfully.

Chicken salad

Honey Feta Chicken Salad (adapted from Pinch of Yum via See Aimee Cook)

*This can be made vegetarian by substituting a can of garbanzo beans for the chicken.


  • 1 pound chicken breast, cooked as desired and chopped
  • 1 bunch grapes (about 2-3 cups), cut in half
  • 1 cup uncooked wheat berries, cooked according to package directions
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ¼ cup vinaigrette dressing
  • ½ tablespoon vinegar
  • 2 tablespoons water
  • 4 ounces feta cheese
  • Green onions and roasted almonds for topping


  • Whisk together the olive oil, honey, vinaigrette, vinegar, and water. Taste and adjust as needed.
  • Combine the cooked chicken, cooked wheat berries, grapes, feta and dressing in a large bowl.
  • Top with green onions and almonds.

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