Chicken Salad Lettuce Cups with Grapes
A refreshing and vibrant chicken salad featuring tender shredded chicken, crisp celery, crunchy toasted walnuts, and sweet grapes, all bound together in a creamy Greek yogurt dressing. Served in crisp lettuce cups, it's a perfect light and satisfying meal.
For 4 servings
If not using pre-cooked chicken, poach or bake 1-1.5 lbs chicken breasts until cooked through, then let cool and shred into bite-sized pieces. Ensure chicken is completely cooled before mixing.
In a small dry skillet over medium-low heat, lightly toast the chopped walnuts for 3-5 minutes, stirring occasionally, until fragrant. Let them cool completely.
In a large mixing bowl, combine the shredded chicken, finely chopped celery, halved red grapes, diced red onion, and chopped fresh dill.
In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper until well combined and smooth.
Pour the yogurt dressing over the chicken mixture. Add the cooled toasted walnuts. Gently fold all ingredients together until the chicken and vegetables are evenly coated with the dressing.
Taste the chicken salad and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. This step is optional but highly recommended for best flavor.
While the salad chills, wash and thoroughly dry the lettuce leaves. Arrange them on a serving platter or individual plates.
Spoon generous portions of the chilled chicken salad into the prepared lettuce cups and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For ultimate convenience, use a store-bought rotisserie chicken. Simply remove the skin and bones, then shred the meat.
- 2To prevent the salad from becoming watery, ensure all ingredients, especially the chicken, are completely cooled before mixing.
- 3If preparing ahead, store the chicken salad and lettuce leaves separately. Assemble the cups just before serving to keep the lettuce crisp.
- 4For a creamier texture, you can substitute half of the Greek yogurt with mayonnaise, or use all mayonnaise if preferred.
Adapt it for your goals.
Vegetarian/Vegan
Replace chicken with 2 cans (15-ounce each) of drained and rinsed chickpeas, mashed. Use vegan mayonnaise or a plant-based yogurt for the dressing.
Fruit & Nut SwapFruit & Nut Swap
Substitute grapes with diced apple (like Honeycrisp or Granny Smith) or dried cranberries. Swap walnuts for pecans or sliced almonds for a different nutty crunch.
Herb & Spice BoostHerb & Spice Boost
Add a pinch of curry powder for an Indian-inspired twist, or incorporate fresh chives or tarragon for a more herbaceous profile.
Why this is on our healthy list.
High in Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and satiety, helping you feel full longer.
Rich in Fiber
The inclusion of grapes, celery, walnuts, and lettuce provides dietary fiber, which supports digestive health and helps regulate blood sugar levels.
Antioxidant Powerhouse
Grapes and walnuts are packed with antioxidants, which help protect your cells from damage caused by free radicals and may reduce inflammation.
Frequently asked questions
Yes, you can prepare the chicken salad up to 2-3 days in advance. Store it in an airtight container in the refrigerator. For best results, keep the lettuce leaves separate and assemble the cups just before serving to maintain crispness.
