Chicken Salad with Grapes

Chicken Salad with Grapes is lightened up with Greek yogurt and bursting with flavor and texture from tender chicken, sweet grapes, crunchy celery, and toasted almonds!

Course Salad

Cuisine American

Prep Time 30

Total Time 30

Servings servings

Calories 305kcal

Author Samantha Skaggs

Equipment

Ingredients

1 cup nonfat Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons honey
¾ teaspoon salt
Freshly ground black pepper to taste
4 cups diced OR shredded cooked chicken
1 ½ cup quartered OR halved red grapes depending on size
1 cup diced celery
¾ cup slivered almonds toasted

Instructions

In a large bowl, whisk together Greek yogurt, apple cider vinegar, honey, salt, and pepper until thoroughly combined. Cover and refrigerate until ready to use, for up to two days.
To the bowl of dressing, add chicken, halved/quartered grapes, diced celery, and toasted almonds. Carefully stir until all ingredients are evenly coated, then adjust seasonings, to taste. Refrigerate for at least an hour before serving to chill and allow the flavors to blend. Serve as sandwiches (on bread, rolls, slider buns, or croissants), on crackers, or over a bed of lettuce.

Video

Notes

Whole milk or low-fat Greek yogurt may be used instead of nonfat.
If you wish, you can use half or all mayonnaise in place of the Greek yogurt.
Using your favorite method to cook 1 ½ to 2 pounds of boneless skinless chicken breasts (around 3 chicken breasts, depending on size) to yield about 4 cups diced/shredded chicken.
Honey may be increased if you prefer a sweeter chicken salad.
Celery may be omitted if you don’t care for it.
To toast the slivered almonds, spread out on a baking sheet and bake at 350°F until fragrant and light golden brown. Check at 5 minutes and keep a close eye on them if they need a bit longer.
You may substitute other types of chopped nuts (such as pecans or walnuts) for the slivered almonds. However, toasting the nuts is recommended in all cases for extra crunch.

Nutrition