Creamy Greek Yogurt Chicken Salad with Grapes

Ingredients

For the chicken salad

• 3 cups cooked chicken breast, shredded or chopped (about 450 g)

• 1 cup red seedless grapes, halved

• ¾ cup celery, finely chopped

• ¼ cup red onion, finely diced

• 2 tbsp fresh parsley, chopped

• ¼ tsp black pepper, or to taste

• Salt, to taste

For the creamy dressing

• ¾ cup plain Greek yogurt

• 1–2 tbsp Dijon mustard

• 1 tbsp fresh lemon juice

• 1 tsp garlic powder

• ½ tsp onion powder

• 1–2 tbsp mayonnaise, optional, for extra richness

• 1 tsp honey, optional, to balance the tanginess

Instructions

1. Prepare the chicken: Use cooked, cooled chicken breast. Shred it with two forks or chop it into small bite-sized pieces.

2. Prepare the vegetables and grapes: Wash and dry the grapes, then cut them in half. Finely chop the celery, red onion, and parsley.

3. Make the dressing: In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, and optional mayonnaise and honey.

4. Add the chicken: Stir the shredded chicken into the dressing until evenly coated.

5. Mix in the remaining ingredients: Fold in the grapes, celery, red onion, and parsley. Season with salt and black pepper.

6. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

7. Serve: Spoon onto lettuce leaves, make sandwiches, or serve with crackers and toasted bread.

Nutrition Information

Estimated per serving, based on 6 servings with no optional mayonnaise or honey.

Values vary depending on the yogurt, chicken, mustard, and optional ingredients used.

Nut & Allergen Information

• Peanuts and tree nuts: Not intentionally included in this recipe.

• Dairy: Contains Greek yogurt.

• Possible allergens: Dijon mustard may contain mustard allergens; mayonnaise may contain egg.

• Gluten: The salad itself is generally gluten-free, but check packaged ingredients and serve with gluten-free bread or crackers if needed.

• Dairy-free option: Use an unsweetened dairy-free yogurt alternative.

• Always check product labels and cross-contact warnings if preparing food for someone with allergies.

Q/S — Questions & Tips

Q: Can I use rotisserie chicken?

Yes! Remove the skin and bones, then shred the meat. It’s a quick and flavorful shortcut.

Q: Can I use mayonnaise instead of Greek yogurt?

Yes. Replace the yogurt with mayonnaise, or use half yogurt and half mayonnaise for a richer dressing.

Q: Can I add nuts?

Yes, if allergies are not a concern. Chopped walnuts or pecans add crunch, but they are optional and are not included in the nutrition estimate.

Q: Can I use apples instead of grapes?

Absolutely. Diced apples add a crisp, sweet flavor. Toss them with a little lemon juice to help prevent browning.

Q: How do I make it more tangy?

Add another teaspoon of lemon juice or a little extra Dijon mustard.

Q: How should I store leftovers?

Keep the salad in an airtight container in the refrigerator and use within 3–4 days. Do not leave it at room temperature for more than 2 hours.

Q: Can I freeze chicken salad?

Freezing is not recommended because the yogurt dressing can separate and the grapes and celery lose their texture.

Chef’s tip: Pat the grapes and celery dry before mixing, and chill the salad before serving. This keeps the dressing creamy and the vegetables crisp.