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–+ servings

Packed Chicken and Grape Salad

A creamy and crunchy chicken salad featuring juicy grapes and toasted walnuts, perfect for lunches or light dinners.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 3 pieces boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 cups fresh grapes (red or green), halved if large
  • 1 cup plain Greek yogurt (full-fat or 2% for best texture)
  • 1 cup chopped celery
  • ½ cup chopped toasted walnuts

Dressing Ingredients

  • 2 tbsp Dijon mustard
  • 2 tbsp honey For a lower-sugar option, reduce to 1 tbsp and add more lemon.
  • 2 tbsp freshly squeezed lemon juice
  • Salt and pepper to taste

Instructions

Preparation

  • Heat a grill or skillet over medium. Season chicken breasts with salt and pepper.
  • Cook chicken for 6–7 minutes on each side until golden and internal temperature reaches 165°F (74°C).
  • Remove chicken, let it rest for 5–10 minutes, and then chop into bite-sized pieces.
  • Halve or quarter grapes if large. Chop celery and roughly chop toasted walnuts.
  • In a bowl, whisk together Greek yogurt, Dijon mustard, honey, and lemon juice until smooth. Season with salt and pepper.

Combine

  • In a large bowl, gently fold together the chopped chicken, grapes, celery, walnuts, and the dressing until evenly coated.
  • Cover and refrigerate for at least 30 minutes to let the flavors meld.

Notes

Store in an airtight container for up to 3–4 days but best eaten within 48 hours. Not recommended for freezing due to yogurt-based dressing.