Description
This chicken salad with grapes is a delightful medley of tender chicken, crunchy celery, and sweet grapes, all enveloped in a creamy Greek yogurt dressing. It’s an ideal dish for picnics, packed lunches, or casual dinners, offering a refreshing flavor combination that will have everyone coming back for seconds. Quick to prepare and easy to customize, this recipe is perfect for any occasion.
Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, shredded
- 1 cup seedless grapes, halved (red or green)
- 1 cup celery stalks, finely chopped
- 1 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Poach chicken breasts in simmering salted water for 15-20 minutes until they reach an internal temperature of 165°F (75°C). Allow to cool before shredding.
- While the chicken cools, wash and halve the grapes and chop the celery into bite-sized pieces.
- In a large bowl, whisk together Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until smooth.
- Add shredded chicken, grapes, and celery to the dressing. Gently fold until well combined.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 16g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Substitute grapes with apples or add nuts for extra crunch. Use leftover roasted chicken for a quicker prep time. Enjoy chilled for up to three days in the fridge.