Chicken Salad With Grapes

My family adores this chicken salad with grapes. It's creamy and crunchy and makes a healthy and satisfying lunch with perfectly sweet and savory elements. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 397kcal

Author Arman Liew

Ingredients

1 1/2 pounds chicken breast cooked * See notes
1 small red onion finely diced
2 stalks celery finely chopped
1 cup grapes halved
1/2 cup mayonnaise
1/2 cup plain yogurt
3/4 cup walnuts chopped
3 sprigs thyme chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Prep the chicken or use a store-bought rotisserie chicken.
Cut the chicken into cubes. Alternatively, shred the chicken.
Add it to the mixing bowl, along with the onion, celery, and purple grapes, and mix well. Add the mayonnaise and yogurt and mix until all the chicken is coated. Fold through the walnuts and thyme and season with salt and pepper.
Transfer to a serving dish and enjoy immediately or refrigerate until chilled.

Video

Notes

* I' often use baked chicken breast, sous vide chicken breast, or air fryer chicken breast. Pictured is the preparation of Instant Pot chicken breast.

TO STORE: Store the salad in an airtight container in the refrigerator for up to 4 days. If you used leftover chicken, consider how long you’ve had the chicken before making the salad.

TO MAKE AHEAD: Chop and add all ingredients to an airtight container for up to 4 days. Whisk together the dressing ingredients right before you’re ready to serve.

Nutrition