Chicken Salad with Grapes & Walnuts
A creamy, crunchy chicken salad that balances tender chunks of chicken with sweet red grapes, toasty walnuts, and crisp celery. Lightened up with Greek yogurt and a touch of Dijon, it is perfect for sandwiches, wraps, or scooping onto a bed of greens.
For 4 servings
- prep · ~2 min
Prepare and season the chicken.
1.Pat the chicken breasts dry with paper towels.2.Brush both sides with olive oil and season with a pinch of salt and black pepper. - grill · ~15 min
Grill the chicken.
1.Heat a grill pan over medium-high heat.2.Place the chicken breasts on the hot grill.3.Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F (74°C).4.Transfer to a cutting board and let rest for 5 minutes.TIPLet the chicken rest so the juices redistribute — this keeps the salad from getting watery. - prep · ~3 min
Toast the walnuts.
While the chicken cooks, place the walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant (2 to 3 minutes). Roughly chop once cooled.
TIPWatch them closely — nuts go from toasted to burnt in seconds. - prep · ~2 min
Cube the rested chicken.
Once the chicken has rested, cut it into bite-sized cubes.
- mix · ~1 min
Make the creamy dressing.
1.In a large mixing bowl, combine yogurt, mayonnaise, Dijon mustard, and lemon juice.2.Whisk until smooth.3.Season with a pinch of salt and black pepper. - mix · ~1 min
Assemble the salad.
1.Add the cubed chicken, halved grapes, diced celery, and toasted walnuts to the bowl with the dressing.2.Fold everything together gently until well coated. - serve · ~1 min
Garnish and serve.
1.Scatter the chopped parsley over the top.2.Serve immediately or chill for 30 minutes for flavors to meld.TIPTastes even better the next day — perfect for meal prep.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken dry before grilling to ensure a nice golden sear.
- 2Let the grilled chicken rest for 5 minutes before cubing to keep it juicy.
- 3Toast walnuts in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- 4Halve grapes just before mixing to prevent them from releasing too much juice.
- 5Chill the salad for at least 30 minutes before serving to let the flavors meld.
- 6Store in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
High-protein
Replace half the walnuts with an extra 1/4 cup of toasted slivered almonds or pecans and add a handful of chopped hard-boiled egg whites for more protein without adding carbs.
low oilLow-oil
Skip the olive oil for brushing the chicken and use a nonstick grill pan or air-fry the chicken with just a spritz of cooking spray to reduce fat.
veganVegan
Substitute the chicken with cubed extra-firm tofu (pan-seared until golden) or canned chickpeas, use vegan mayonnaise and plant-based yogurt, and omit the honey if any.
gluten freeGluten-free
This recipe is naturally gluten-free as written; just ensure your Dijon mustard and mayonnaise are certified gluten-free if needed.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle repair and satiety.
Heart-Healthy Fats
Walnuts are rich in omega-3 fatty acids, which may support heart health and reduce inflammation.
Antioxidant-Rich Grapes
Red grapes contain resveratrol and other antioxidants that help combat oxidative stress.
Probiotic Boost
Greek yogurt adds beneficial live cultures that support gut health and digestion.
Frequently asked questions
Yes, shred or cube about 2 cups of rotisserie chicken meat (skip the skin) and proceed from step 5.
