This classic chicken salad recipe is bursting with fresh flavors, made with healthy ingredients, and comes together in just minutes!
What Makes This Chicken Salad Better?
This isn’t your average chicken salad! Here’s what sets it apart:
- We ditch the mayo for a lighter Greek yogurt dressing, packed with protein and offering a touch of tang.
- Minced red onions add a subtle kick that balances the creamy dressing and sweetness of the grapes.
- A sprinkle of chopped parsley adds a pop of color and freshness, complementing this salad.
Why You’ll Love this recipe!
Shredded chicken, crisp celery, juicy grapes, and a creamy Greek yogurt dressing with a hint of Dijon mustard and fresh herbs unite for a refreshingly light and flavorful chicken salad.
- Easy and Quick: It uses simple steps and readily available ingredients, making it perfect for busy weeknights or quick lunches.
- Simple Ingredients: This chicken salad recipe uses simple ingredients that you probably already have on hand!
- Healthy Twist: The Greek yogurt adds protein and reduces fat compared to traditional mayonnaise-based dressings.
Cook Chicken Breasts
If you want to skip this step, this recipe is wonderful made with leftover chicken, or rotisserie chicken breasts too!
- Place 2 boneless, skinless chicken breasts on a cutting board.
- Season with salt, pepper, and garlic powder (optional).
- Heat olive oil in a pan over medium heat.
- Sear chicken breasts for 3-5 minutes per side, or until golden brown and cooked through.
- Transfer chicken to a plate and let cool slightly before shredding.
Prep the Chicken Salad
- In a large bowl, combine the shredded chicken.
- Mince 1/2 red onion and add it to the bowl.
- Chop 6 stalks of celery and add them to the bowl.
- Chop 1 cup of walnuts and add them to the bowl.
- Chop 1 1/2 cups of red grapes and add them to the bowl.
- 1/8 cup chopped parsley (or chopped dill).
Make the Creamy Dressing
- In a separate bowl, whisk together 1 cup of plain Greek yogurt, 1-2 tablespoons of Dijon mustard (depending on desired spice level), fresh lemon juice to taste, and salt and black pepper.
- Pour the dressing over the chicken salad ingredients and mix gently to combine.
- Taste and adjust seasonings as needed.
Chill Salad
- Cover the bowl with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 30 minutes, or up to 3-5 days for meal prep.
Best Pairing Options
Before serving garnish your salad bowl with the 1/8 cup of chopped fresh parsley before serving.
Enjoy this delicious salad in a chicken salad sandwich, in lettuce wraps, on toasted sourdough bread, with soft sourdough dinner rolls, or in croissants! It’s also delicious with crackers or sliced vegetables for dipping.
My Tips
- For a classic chicken salad flavor, use mayonnaise instead of Greek yogurt in the dressing.
- If you don’t have fresh herbs, you can use: green onions, or 1/2 teaspoon of dried herbs (dill or parsley).
- To save time, you can use leftover chicken, or rotisserie chicken instead of cooking your own chicken breasts.
- This chicken salad is also delicious with other chopped fruits too, try as apples or dried cranberries!
Let me know what You think, Please review the recipe card!
Chicken Salad with Greek Yogurt, Grapes & Walnuts
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 red onion minced
- 6 stalks celery chopped
- 1 cup walnuts chopped
- 1 1/2 cups red grapes chopped
- Optional: Fresh herbs like parsley chopped for garnish
- 1 cup plain Greek yogurt
- 1-2 tablespoons Dijon mustard
- Fresh lemon juice to taste
- Salt and black pepper to taste
- Olive oil for cooking chicken breasts
Instructions
- Season chicken breasts with salt, pepper, and garlic powder (optional).
- Heat olive oil in a pan over medium heat.
- Sear chicken breasts for 3-5 minutes per side, or until golden brown and cooked through.
- Transfer to a plate and let cool slightly before shredding.
- In a large bowl, combine the shredded chicken.
- Add the minced red onion, chopped celery, chopped walnuts, and chopped red grapes.
- In a separate bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Pour the dressing over the chicken salad ingredients and mix gently to combine.
- Taste and adjust seasonings as needed.
- Cover the bowl with plastic wrap or transfer to an airtight container.
- Refrigerate for at least 30 minutes, or up to 3-5 days for meal prep.
- Garnish with chopped parsley
- Enjoy chicken salad on a bed of lettuce greens, in lettuce wraps, on toasted bread, or as a filling for croissants or pita bread.
- It's also delicious with crackers or sliced vegetables for dipping.
Notes
- This recipe is perfect for using up leftover cooked chicken. If using rotisserie chicken, shred the chicken and add it to the recipe in step 2. No need to cook separately.
- Red onion adds a nice bite to the salad, but if you prefer a milder onion flavor, use green onions instead.
- Chopped pecans or almonds can be substituted for walnuts.
- This recipe uses red grapes, but other chopped fruits like green grapes, dried cranberries, or chopped apples can be used for a different flavor twist.
- If you prefer a thicker dressing, use less yogurt or add a tablespoon of mayonnaise.
- Fresh dill adds a wonderful flavor to this recipe, or you can try fresh chives or tarragon.
- The chicken salad will stay fresh in the refrigerator for up to 3-5 days in an airtight container.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
