Description
This refreshing Chicken Salad with Grapes combines tender chicken breast with juicy grapes, crunchy walnuts, and a creamy yogurt-mayonnaise dressing, flavored with fresh thyme and a touch of seasoning. Perfect for a light lunch or picnic, this salad is quick to prepare and customizable with your favorite chicken cooking method.
Ingredients
Scale
Salad Ingredients
- 1 1/2 pounds chicken breast, cooked and diced or shredded
- 1 small red onion, finely diced
- 2 stalks celery, finely chopped
- 1 cup grapes, halved
- 3/4 cup walnuts, chopped
Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 3 sprigs thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the Chicken: Begin by cooking the chicken breast using your preferred method—such as baking, air frying, sous vide, or using pre-cooked rotisserie chicken. Once cooked, dice or shred the chicken into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, add the diced chicken, finely diced red onion, chopped celery, and halved grapes. Mix them together thoroughly to combine all the fresh components evenly.
- Make the Dressing: Add the mayonnaise and plain yogurt to the bowl with the salad ingredients. Stir well until every piece is evenly coated with the creamy dressing.
- Add Crunch and Seasoning: Fold in the chopped walnuts and chopped fresh thyme. Season the salad with salt and pepper to taste, adjusting the seasoning if needed to enhance the flavors.
- Serve or Chill: Transfer the completed chicken salad to a serving dish and enjoy immediately for a fresh experience, or cover and refrigerate it for at least 30 minutes if you prefer a chilled salad.
Notes
- You can substitute walnuts with pecans or almonds for a different crunch.
- For a lighter option, use low-fat mayonnaise and Greek yogurt.
- Adding a squeeze of lemon juice can brighten the flavor further.
- This salad can be made a day ahead; flavors improve after resting overnight in the fridge.
- Serve on a bed of greens or with whole-grain bread for a complete meal.
