Chicken Salad with Grapes and Apples
Elevate your lunch routine with this irresistibly fresh and flavorful Chicken Salad with Grapes and Apples! This recipe combines tender, bite-sized chunks of cooked chicken breast with the natural sweetness of red seedless grapes and crisp, juicy apples, creating a perfect balance of savory and fruity notes. Tossed with crunchy celery, toasted slivered almonds, and a creamy yet light dressing made from Greek yogurt, mayonnaise, honey, and tangy lemon juice, this dish is as nutritious as it is satisfying. Ready in just 15 minutes and ideal for meal prep, this chicken salad is perfect served over leafy greens, in a sandwich, or alongside crackers for a wholesome, versatile meal. Whether you're hosting a luncheon or need a quick, healthy meal, this no-cook recipe delivers on both flavor and convenience.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 1 cup Red seedless grapes
- 1 medium Apple (preferably crisp variety like Honeycrisp or Fuji)
- 2 Celery stalks
- 0.25 cup Slivered almonds
- 0.33 cup Mayonnaise
- 0.33 cup Plain Greek yogurt
- 1 tablespoon Honey
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Dice the cooked chicken breast into bite-sized cubes and place them in a large mixing bowl.
Slice the red seedless grapes in half and add them to the bowl with the chicken.
Core and dice the apple (leave the peel on for extra crunch) and add it to the bowl.
Thinly slice the celery stalks and toss them into the mix for extra crunch and flavor.
Lightly toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, until just golden and fragrant. Let them cool and add to the bowl.
In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the chicken mixture and gently fold everything together until evenly coated.
Taste and adjust the seasoning with additional salt or pepper if needed.
Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
Serve the chicken salad over a bed of lettuce, in a sandwich, or with crackers as a light meal.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 17.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
