Chicken Salad with Grapes

Why You’ll Love This Recipe

• Packed with lean protein and fresh ingredients, this chicken salad is both nutritious and satisfying.

• The grapes add a juicy sweetness that balances the savory flavors, while the almonds bring a delightful crunch.

• With light mayo and Greek yogurt, the dressing is creamy yet wholesome—ideal for guilt‑free eating.

• Make it ahead and enjoy it over several days; it keeps well in the fridge and makes mealtime a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ½ cups chicken (chopped or shredded)

• ½ cup diced celery

• ½ cup red seedless grapes, quartered or halved

• ¼ cup sliced almonds

• ¼ cup light mayonnaise

• ¼ cup non‑fat Greek yogurt

• 1 tablespoon dried minced or chopped onion

• 2 teaspoon apple cider vinegar

• ¼ teaspoon celery salt

• 1 teaspoon honey

Directions

1. Toast the almonds. In a nonstick pan over medium heat, stir or shake the sliced almonds until they become fragrant and light golden brown. Transfer to a bowl to cool.

2. Make the dressing. In a large mixing bowl, whisk together the light mayo, Greek yogurt, honey, dried onion, celery salt, and apple cider vinegar until smooth.

3. Combine ingredients. Fold in the chopped chicken, diced celery, halved grapes, and toasted almonds, mixing until everything is evenly coated.

4. Chill. Cover the bowl and refrigerate for at least 20 minutes (up to 25) to let the flavors meld and soften the dried onion.

5. Serve and enjoy. Enjoy with lettuce boats, toast, crackers, chips—or celery for a lighter bite.

Servings and timing

• Yield: About 4 cups (enough for 4 servings)

• Prep time: 10 minutes

• Chill time: 20 minutes

Variations

• Nut swap: Use chopped pecans or walnuts in place of sliced almonds.

• Fruit twist: Try green grapes, diced apples, or dried cranberries for different flavors.

• Herb boost: Stir in fresh dill, chives, or parsley for an herbal uplift.

• Spicy kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

• Creamier option: Replace light mayo with avocado mayo or use full‑fat Greek yogurt.

Storage/reheating

• Refrigerate in an airtight container for up to 4 days.

• Stir before serving to redistribute dressing and crunchy bits.

• Do not freeze—grapes and yogurt won’t freeze well.

FAQs

What kind of chicken works best?

You can use cooked shredded chicken breast, rotisserie chicken, or even canned chicken breast—whatever is most convenient!

Can I use fresh onions instead of dried?

Yes, but reduce to about 1 tablespoon finely chopped onion to avoid overpowering the taste.

Is it okay to skip the almonds?

Absolutely! If you have a nut allergy or prefer no crunch, just omit them or substitute with pumpkin seeds.

Can I make this dairy‑free?

Yes—swap the Greek yogurt for dairy‑free yogurt and use vegan mayo.

How can I make it lower in calories?

Use light mayo and non‑fat yogurt as in the recipe; you can also reduce the mayo or omit the honey for fewer calories.

Can I prepare this ahead for a week‑long meal prep?

It keeps well for up to 4 days. By day 5, the texture may start to soften, but it’s still tasty.

What should I serve it with?

This chicken salad is great on lettuce, toast, in pita pockets, or as a dip with crackers or celery sticks.

Is it gluten‑free?

Yes—as long as your mayo, yogurt, and other ingredients are gluten‑free, this recipe is naturally free of gluten.

Can I increase the protein content?

Add extra chicken or mix in chickpeas or white beans to boost protein and fiber.

Can I double the recipe?

Yes—this recipe scales easily! Just double each ingredient and adjust dressing to taste.

Conclusion

This Chicken Salad with Grapes is a delightful blend of savory chicken, crisp celery, sweet grapes, and nutty crunch, bound together in a light, creamy dressing. It’s versatile, easy to make ahead, and perfect for lunches or casual meals. Give it a try—you’ll soon wonder how you ever did without it!

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