Chicken Salad With Yogurt Dressing (Print View)

Tender chicken, celery, grapes and nuts in a tangy Greek yogurt dressing—light, refreshing for lunch.

# What You Need:

→ Salad Base

01 - 2 cups cooked chicken breast, shredded or cubed
02 - 1 cup celery, diced
03 - 1 cup seedless grapes, halved
04 - 1/4 cup red onion, finely chopped
05 - 1/2 cup walnuts or pecans, roughly chopped
06 - 3 cups mixed salad greens

→ Creamy Yogurt Dressing

07 - 3/4 cup plain Greek yogurt
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon honey
12 - Salt and black pepper, to taste

# How-To Steps:

01 - In a large mixing bowl, combine the shredded chicken, diced celery, halved grapes, chopped red onion, and nuts. Toss gently to distribute evenly.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and creamy.
03 - Pour the dressing over the chicken mixture and toss until all ingredients are evenly coated.
04 - Arrange the mixed salad greens on plates or a serving platter. Spoon the dressed chicken salad over the greens. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Hints:

01 -
  • The yogurt based dressing gives you all the creaminess of traditional chicken salad without the heavy mayo overload.
  • It comes together in under thirty minutes with zero cooking required if you start with leftover or rotisserie chicken.
  • The grapes and nuts give every bite a satisfying crunch and sweetness that makes this feel like something you ordered at a cafe.
02 -
  • Do not dress the salad and then leave it sitting at room temperature for more than an hour because the yogurt dressing will get watery.
  • Toasting the nuts is a small step that makes an enormous difference in flavor and takes only three minutes in a dry skillet over medium heat.
03 -
  • Use chicken that is still slightly warm when you mix in the dressing because it absorbs the flavors better than cold chicken straight from the fridge.
  • A pinch of celery salt in the dressing is my secret weapon that elevates the entire dish from good to memorable.

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