Lightened-Up Chicken Salad with Grapes

Name: Lightened-Up Chicken Salad with Grapes
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless, cooked and shredded (grilled or poached)); 150 g grapes (red seedless, halved); 2 pcs celery (stalks, finely diced); 3 pcs green onion (thinly sliced, white and green parts); 0.5 cup yogurt (plain, thick Greek-style); 2 tbsp mayonnaise; 1 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pinch black pepper (freshly ground); 1 pinch salt; 3 tbsp pecans (chopped, lightly toasted)

RATING

0.0/5

TASTE SCORE

8/10

A light, creamy chicken salad studded with sweet red grapes and crunchy celery. Greek yogurt replaces most of the mayo for a tangy, protein-packed twist on the deli classic. Perfect for sandwiches, wraps, or scooping onto a bed of lettuce.

PREP

15m

COOK

SERVES

1 CUP

343 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Shred the cooked chicken.
Place the cooked and cooled chicken breasts on a cutting board. Using two forks or your fingers, shred the meat into bite-sized pieces. Transfer to a large mixing bowl.
prep · ~2 min
Halve the grapes and dice the celery.
Rinse the grapes and pat dry. Slice each grape in half lengthwise. Finely dice the celery stalks into small, even pieces. Thinly slice the green onions.
mix · ~1 min
Make the creamy dressing.
1.In a small bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice.
2.Whisk together until smooth and well blended.
3.Season with salt and freshly ground black pepper.
mix · ~2 min
Combine all salad ingredients.
1.Add the halved grapes, diced celery, sliced green onions, and chopped pecans to the shredded chicken.
2.Pour the dressing over the top.
3.Fold everything together gently with a spatula until evenly coated.
rest · ~30 min
Chill the salad before serving.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This allows the flavors to meld and the salad to firm up slightly.
TIPChilling is key — it transforms a good chicken salad into a great one.
serve
Serve the chicken salad.
Give the salad a final stir. Serve chilled on toasted whole-grain bread, in lettuce wraps, or scooped over a bed of mixed greens.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For extra flavor, season the chicken breasts with salt and pepper before poaching or grilling.
2
Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant to deepen their nutty taste.
3
Pat the halved grapes dry with a paper towel to prevent the salad from becoming watery.
4
Let the salad chill for at least 30 minutes — the flavors meld and the texture firms up for better scooping.
5
If making ahead, store the salad in an airtight container in the fridge for up to 2 days; stir before serving.
6
For a creamier texture, let the Greek yogurt drain through a fine-mesh sieve for 15 minutes before mixing.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the mayonnaise entirely with an extra 2 tablespoons of Greek yogurt, and use oil-free poached chicken to cut fat without losing creaminess.

high protein

High-protein

Substitute half the chicken with shredded, cooked turkey breast or add a scoop of plain, unflavored collagen powder to the dressing for an even higher protein content.

vegan

Vegan

Swap the chicken for shredded, pressed extra-firm tofu or canned jackfruit, use vegan mayonnaise and a plant-based yogurt (such as unsweetened coconut or soy yogurt) to keep the creamy, tangy profile.

nut free