Chicken Salad with Grapes
A bright, creamy chicken salad with sweet seedless grapes, crisp celery, and a light yogurt–mayo dressing. Perfect for sandwiches, wraps, lettuce cups, or over fresh greens.
Equipment
- 1 Large mixing bowl 3–4 qt (for mixing)
- 1 Small bowl & whisk For the dressing
- 1 Chef’s knife 8-inch blade
- 1 Cutting board Non-slip
- 1 set Measuring cups & spoons Dry & liquid measures
- 1 Saucepan (optional) 2–3 qt if cooking the chicken
- 1 Instant-read thermometer (optional) Check 165°F (74°C) internal temp
Ingredients
- 2 — Boneless skinless chicken breasts ≈ 500 g raw; yields
- to cover — Water or mild broth For poaching; discard after
- 1/3 cup Plain Greek yogurt ≈ 80 g
- 3 tbsp Mayonnaise ≈ 45 g
- 1 tbsp Yellow mustard —
- 2 tbsp Fresh lemon juice About 1 lemon
- 1/2 tsp Kosher salt To taste
- 1/4 tsp Black pepper —
- 1/4 tsp Garlic powder Optional —
- 1 cup Seedless grapes, halved (red or green) ≈ 150 g
- 1/2 cup Celery, small dice ≈ 60 g
- 1/4 cup Walnuts or pecans, toasted and chopped ≈ 30 g Optional
- 2 tbsp Fresh chives or dill, chopped chopped Optional
- 1 — Bay leaf Optional, for poaching
- 3-4 — Peppercorns Optional, for poaching
Instructions
- Poach the chicken: Place the chicken in a saucepan and cover with cold water (or mild broth). Add salt, bay leaf, and peppercorns.2 — Boneless skinless chicken breasts, to cover — Water or mild broth, 1 — Bay leaf, 3-4 — Peppercorns
- Simmer gently until the thickest part reaches 165°F (74°C). Transfer to a plate, cover, and rest 5–10 minutes.2 — Boneless skinless chicken breasts
- Chop or shred the chicken into bite-size pieces; let cool slightly.2 — Boneless skinless chicken breasts
- Make the dressing: In a small bowl, whisk yogurt, mayonnaise, yellow mustard, lemon juice, salt, pepper, and garlic powder until smooth.1/3 cup Plain Greek yogurt, 3 tbsp Mayonnaise, 1 tbsp Yellow mustard, 2 tbsp Fresh lemon juice, 1/2 tsp Kosher salt, 1/4 tsp Black pepper, 1/4 tsp Garlic powder Optional
- Prep the mix-ins: Halve the grapes; small-dice the celery; chop the nuts and herbs (if using).1 cup Seedless grapes, halved (red or green), 1/2 cup Celery, small dice, 1/4 cup Walnuts or pecans, toasted and chopped, 2 tbsp Fresh chives or dill, chopped
- Combine: In a large mixing bowl, add chicken, grapes, celery, nuts, and herbs. Pour in the dressing and fold gently to coat.2 — Boneless skinless chicken breasts, 1 cup Seedless grapes, halved (red or green), 1/2 cup Celery, small dice, 1/4 cup Walnuts or pecans, toasted and chopped, 2 tbsp Fresh chives or dill, chopped
- Adjust & chill: Taste and adjust salt/lemon. Cover and chill 15–30 minutes for best flavor.1/2 tsp Kosher salt, 2 tbsp Fresh lemon juice
- Serve: Spoon into lettuce cups, load onto toasted whole-grain bread or croissants, or serve over mixed greens.
Notes
- Poach chicken to 165°F (74°C), rest 5–10 min, then shred (≈ 3 cups cooked).
- Halve grapes (cut sides up) and finely dice celery (¼ in / 6 mm) for even bites.
- Adjust dressing to taste: more lemon for brightness, pinch of salt for balance.
- Serve in lettuce cups, on toasted bread/croissants, or over mixed greens.
Nutrition
Serving: 200gCalories: 333kcalCarbohydrates: 10gProtein: 34gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 4.4gCholesterol: 91mgSodium: 370mgPotassium: 448mgFiber: 1.1gSugar: 7.2gVitamin A: 90IUVitamin C: 10.5mgCalcium: 28mgIron: 1.4mg
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