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A light and creamy chicken salad made with Greek yogurt instead of mayonnaise, featuring rotisserie chicken, celery, grapes, walnuts, and fresh herbs. Perfect for quick meals, wraps, sandwiches, or snacks.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups shredded chicken (280g), preferably rotisserie or leftover chicken
  • 2 stalks celery, chopped (60g; about ½ cup)
  • ¼ cup red onion, chopped (30g)
  • ½ cup grapes, quartered
  • ¼ cup fresh parsley, chopped (5g; about 2 tablespoons)
  • 2 tablespoons walnuts, chopped (15g) or nut of choice
  • ½ cup Greek yogurt (~120g), nonfat or preferred type
  • 1–2 tablespoons Dijon mustard (15-30g), start with 1 and add to taste
  • Juice of 1 large lemon (30 ml; about 3.5 tablespoons)
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt (more to taste)
  • ¼ teaspoon black pepper (more to taste)

Instructions

  1. Shred or chop the chicken, celery, red onion, grapes, walnuts, and parsley.
  2. Optionally, pulse the chicken a few times in a food processor to shred it faster.
  3. In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, kosher salt, and black pepper to create the dressing.
  4. Add the shredded chicken and chopped celery, red onion, grapes, walnuts, and parsley into the bowl and toss until everything is well coated with the dressing.
  5. Taste and adjust seasoning by adding more salt, extra Dijon mustard, or additional Greek yogurt to reach desired flavor and creaminess.

Notes

For a creamier salad, increase Greek yogurt and Dijon mustard to taste., Can be served as a sandwich, wrap, over greens, or with crackers for a snack., Substitute grapes with apples, dried cranberries, or dates as preferred., Add avocado for extra creaminess and richness., To make dairy-free, swap Greek yogurt for a plant-based alternative like coconut, cashew, or almond milk yogurt., Add chili flakes or sriracha for a spicy kick., Incorporate dill pickles or olives for a salty, briny flavor., Store leftovers in a sealed container in the refrigerator for 3 to 4 days., Ideal for meal prep by chopping ingredients and preparing dressing ahead of time.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (using precooked chicken)
  • Category: Main Course

Nutrition

  • Serving Size: Approximately 1 cup per serving
  • Calories: Approximately 220 calories per serving
  • Fat: Approximately 6g per serving
  • Carbohydrates: Approximately 8g per serving
  • Protein: Approximately 28g per serving