Description
This Chicken Salad with Grapes and Walnuts combines tender chicken, crunchy celery, and juicy grapes in a creamy dressing, making it a refreshing option for lunch or a light dinner. Served over mixed greens, it’s a delightful balance of savory and sweet flavors.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup red grapes, halved
- 1 cup celery, finely chopped
- 1/2 cup walnuts, chopped
- 1/2 cup dried cranberries
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Mixed greens (for serving)
Instructions
- If you haven’t already cooked your chicken, poach it by placing chicken breasts in a pot, covering with water, and adding a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until fully cooked. Remove and let cool, then shred or dice.
- Wash and prepare your fruits and vegetables. Halve the red grapes, chop the celery, and chop the walnuts (toasting them in a dry skillet for 5 minutes is optional). Measure out the dried cranberries.
- In a separate bowl, combine mayonnaise, Greek yogurt, Dijon mustard, honey, and lemon juice. Whisk until smooth. Season with salt and pepper to taste.
- In a large bowl with the shredded chicken, add grapes, celery, walnuts, and cranberries. Pour the dressing over and gently fold everything together, being careful not to mash the grapes.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.
- When ready to serve, stir the salad gently. Prepare a bed of mixed greens on each plate and spoon the chicken salad over the greens. Garnish with freshly chopped parsley.
Notes
- Optional additions include diced apples for extra crunch or shredded cheese for creaminess.
- You can also swap walnuts for pecans or almonds.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- The salad may become watery; add more mayonnaise or Greek yogurt to restore creaminess if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes