Description

This Chicken Salad with Grapes recipe is a healthy, flavorful twist on a classic. Packed with tender shredded chicken, juicy red grapes, crunchy celery, and toasted almonds in a creamy dressing made with light mayo and Greek yogurt, it’s perfect for lunch, meal prep, or picnics. Easy to make, naturally gluten-free, and customizable!

Ingredients

2 cups cooked and shredded chicken breast

1/4 cup light mayonnaise

1/4 cup non-fat Greek yogurt

1 tablespoon honey

2 teaspoons apple cider vinegar

1 teaspoon dried minced onion

1/2 teaspoon celery salt

1 cup red seedless grapes, halved

1/2 cup celery, diced

1/4 cup sliced almonds, toasted

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Instructions

Toast Almonds: In a non-stick pan over medium heat, toast sliced almonds for 3–4 minutes until golden and fragrant. Set aside.
Make Dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, honey, vinegar, minced onion, and celery salt until smooth.
Combine: Add shredded chicken, grapes, celery, and toasted almonds to the dressing. Gently fold to combine.
Chill: Cover and refrigerate for at least 25 minutes.
Serve: Stir gently before serving. Enjoy over lettuce, in a sandwich, or with crackers.

Notes

Swap almonds with pecans or walnuts.
Add chopped apples or dried cranberries for extra sweetness.
Mix in herbs like parsley or tarragon for freshness.
Sunflower seeds are a great nut-free alternative.
Best served cold; store in the fridge for up to 3 days.