Description
This Chicken Salad with Grapes is a delightful retro-inspired lunch that’s easy to prepare and packed with protein. Tender shredded chicken combines with juicy grapes, crunchy celery, and sharp red onion, all tossed in a creamy lemon-dill dressing for a fresh, flavorful meal perfect for sandwiches or salads.
Ingredients
Chicken Salad
- 3 cups cooked, shredded chicken breast
- 1 cup red seedless grapes, halved
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
Lemon-Dill Dressing
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Chicken: Use cooked chicken breast that has been shredded into bite-sized pieces. You can poach, roast, or use leftover chicken for this step.
- Combine Vegetables and Fruit: In a large bowl, add the halved grapes, chopped celery, and diced red onion. These ingredients add sweet and crunchy textures that balance the creamy dressing.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, chopped dill, salt, and pepper until smooth and well combined.
- Mix the Salad: Pour the lemon-dill dressing over the shredded chicken and vegetable mixture. Gently fold everything together until the ingredients are evenly coated with the dressing.
- Chill and Serve: For best flavor, refrigerate the chicken salad for at least 30 minutes before serving. Enjoy it on its own, in a sandwich, or over mixed greens for a light meal.
Notes
- Use seedless grapes to avoid unwanted bitterness.
- For a lighter version, substitute mayonnaise with more Greek yogurt.
- Fresh dill is preferred for optimal flavor, but dried dill works in a pinch.
- This salad keeps well refrigerated for up to 3 days.
- Feel free to add chopped nuts like walnuts or pecans for extra crunch.
