Description
A light and refreshing chicken salad bursting with flavor, perfect for summer picnics and easy weeknight dinners.
Ingredients
Scale
- 2.5 cups cooked, diced or shredded chicken
- 3 stalks of celery (about 1/2 cup diced)
- 1 cup sliced grapes
- 1/3 cup chopped pecans
- 1/3 cup chopped red onion
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1–2 teaspoons fresh lemon zest
- Salt and pepper to taste
Instructions
- Wash the grapes by adding them to a bowl with water and 1 teaspoon of baking soda. Let them sit for about 5 minutes, then rinse and dry.
- In a medium bowl, combine the washed grapes, diced chicken, chopped celery, pecans, and red onion.
- In a separate bowl, mix together the Greek yogurt, mayo, Dijon mustard, lemon juice, lemon zest, salt, and pepper until smooth.
- Pour the dressing over the chicken salad mixture and toss until well combined.
- Serve immediately or refrigerate for a few hours for better flavor.
Notes
For a vegan alternative, substitute Greek yogurt with a vegan alternative and mayo with avocado.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg