Ingredients
For the chicken salad
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3 cups cooked chicken breast, shredded or chopped (about 450 g)
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1 cup red seedless grapes, halved
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¾ cup celery, finely chopped
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¼ cup red onion, finely diced
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2 tbsp fresh parsley, chopped
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¼ tsp black pepper, or to taste
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Salt, to taste
For the creamy dressing
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¾ cup plain Greek yogurt
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1–2 tbsp Dijon mustard
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1 tbsp fresh lemon juice
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1 tsp garlic powder
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½ tsp onion powder
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1–2 tbsp mayonnaise, optional, for extra richness
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1 tsp honey, optional, to balance the tanginess
Instructions
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Prepare the chicken: Use cooked, cooled chicken breast. Shred it with two forks or chop it into small bite-sized pieces.
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Prepare the vegetables and grapes: Wash and dry the grapes, then cut them in half. Finely chop the celery, red onion, and parsley.
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Make the dressing: In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, and optional mayonnaise and honey.
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Add the chicken: Stir the shredded chicken into the dressing until evenly coated.
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Mix in the remaining ingredients: Fold in the grapes, celery, red onion, and parsley. Season with salt and black pepper.
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Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
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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.
| Nutrient | Approx. amount |
|---|---|
| Calories | 220–280 kcal |
| Protein | 30–36 g |
| Carbohydrates | 10–15 g |
| Total fat | 4–8 g |
| Saturated fat | 1–3 g |
| Fiber | 1–2 g |
| Sugar | 7–10 g |
| Sodium | 300–500 mg |
Values vary depending on the yogurt, chicken, mustard, and optional ingredients used.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in this recipe.
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Dairy: Contains Greek yogurt.
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Possible allergens: Dijon mustard may contain mustard allergens; mayonnaise may contain egg.
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Gluten: The salad itself is generally gluten-free, but check packaged ingredients and serve with gluten-free bread or crackers if needed.
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Dairy-free option: Use an unsweetened dairy-free yogurt alternative.
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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.