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A refreshing and creamy chicken salad made with lean chicken breast, a Greek yogurt dressing, sweet grapes, and crunchy celery. This lighter version is perfect for sandwiches, wraps, or a simple lunch.
Prepare the salad components
Make the creamy dressing
Combine and chill
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A refreshing and creamy chicken salad made with lean chicken breast, a Greek yogurt dressing, sweet grapes, and crunchy celery. This lighter version is perfect for sandwiches, wraps, or a simple lunch.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 336.12 calories per serving with 39.66g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch or snack.
Serve
Use a dairy-free plain yogurt alternative and a vegan mayonnaise to make the dressing.
Omit the grapes and replace them with extra celery or chopped cucumber. Ensure the yogurt used is low in sugar.
Increase the amount of chicken breast to 500g and use a high-protein Greek yogurt.
Use pre-cooked chicken strips or a rotisserie chicken to save time on cooking and cooling.
Dice all ingredients very finely and omit the red onion if your kids are sensitive to its sharp flavor.
Chicken breast is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
Greek yogurt provides beneficial probiotics that support a healthy gut microbiome and aid in digestion.
Celery, grapes, and onions contribute dietary fiber, which helps with satiety and digestive health.
Walnuts are a great source of omega-3 fatty acids, which are important for brain health and reducing inflammation.
Yes, this version is quite healthy. It's high in lean protein from the chicken, uses Greek yogurt to reduce fat and add probiotics, and includes fruits and vegetables for fiber and vitamins.
One serving of this healthy chicken salad contains approximately 380 calories, making it a great option for a balanced and satisfying meal.
Absolutely. This salad is perfect for meal prep. You can make a batch and store it in an airtight container in the fridge for up to 3 days. The flavors often get even better the next day.
It's very versatile! Serve it on whole-grain bread or croissants, in a tortilla wrap, over a bed of mixed greens, or with crackers for dipping.
Yes, toasted pecans or slivered almonds would also be delicious in this recipe.
