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Creamy Greek Yogurt Chicken Salad with Grapes and Walnuts

creamy greek yogurt chicken salad - featured image

A fresh and healthy twist on classic chicken salad using Greek yogurt instead of mayo, combined with sweet grapes and crunchy walnuts for a satisfying texture and flavor.

Ingredients

Scale
  • 3 cups (about 10.5 oz / 450g) cooked chicken breast, shredded or chopped (rotisserie chicken recommended)
  • 1 cup (8 fl oz / 240 ml) Greek yogurt (full-fat preferred)
  • 1 cup (5.3 oz / 150g) red grapes, halved, seedless
  • ½ cup (2.1 oz / 60g) walnuts, chopped and lightly toasted
  • 2 medium celery stalks, finely diced
  • 2 medium green onions, thinly sliced
  • 2 tablespoons (1 fl oz / 30 ml) fresh lemon juice
  • 1 teaspoon (0.17 fl oz / 5 ml) honey
  • 1 teaspoon (0.17 fl oz / 5 ml) Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat a dry skillet over medium heat. Add chopped walnuts and toast for 3–4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
  2. Halve the seedless grapes, finely dice the celery stalks, and thinly slice the green onions.
  3. Shred or chop the cooked chicken breast into bite-sized pieces.
  4. In a medium bowl, whisk together Greek yogurt, fresh lemon juice, honey, Dijon mustard, salt, and pepper until smooth and creamy.
  5. Add the shredded chicken, halved grapes, toasted walnuts, diced celery, and sliced green onions to the bowl with the dressing. Gently fold everything together with a spatula or wooden spoon, keeping grapes and walnuts intact.
  6. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

Use cold chicken to maintain texture and prevent watery dressing. Toast walnuts carefully to avoid burning. Fold gently to keep grapes and walnuts whole. Salad tastes better after chilling for a few hours. For dairy-free, substitute Greek yogurt with unsweetened coconut or almond yogurt. Nut-free option: use toasted sunflower seeds or pepitas.

Nutrition

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