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Chicken Salad with Grapes

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A refreshing and flavorful chicken salad combining tender chicken, juicy grapes, crunchy celery, and a creamy dressing, perfect for light meals or picnics.

Ingredients

2 cups cooked chicken breast, diced or shredded

1 cup red or green seedless grapes, halved

1 cup celery stalks, chopped

1/2 cup mayonnaise

1/4 cup Greek yogurt (optional for a lighter version)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper to taste

2 tablespoons chopped fresh parsley or dill (optional)

2 tablespoons slivered almonds or walnuts (optional for crunch)

Instructions

  1. In a large bowl, combine the cooked chicken, halved grapes, and chopped celery.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, salt, and pepper until smooth.
  3. Pour the dressing over the chicken mixture and gently toss to coat all ingredients evenly.
  4. Stir in the chopped parsley or dill if desired, and add nuts for extra texture.
  5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
  6. Serve chilled, on its own, with crackers, in sandwiches, or on a bed of fresh greens.

Notes

  • Swap mayonnaise for avocado for a creamy, healthy twist.
  • Add chopped apples or dried cranberries for extra sweetness.
  • Use Greek yogurt instead of mayo for a tangier and lighter salad.
  • Mix in finely chopped red onion or scallions for a little sharpness.
  • Substitute walnuts with pecans or pistachios to change the nutty flavor.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheating is not recommended; serve chilled.

Nutrition

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