Lighter Chicken Salad plus Walnuts and Grapes

At a glance

What stands out: Filling and flavorful, lighter chicken salad with walnuts and grapes is great on a lettuce wrap or tortilla, or served on its own. This chicken salad is straightforward to mix and keeps well in the fridge for up to 3 days.

How long it takes: 20 minutes
Equipment you’ll need: sharp knife, mixing bowl
Servings: 6

A Lighter Chicken Salad

We think you’ll be pleased with how this chicken salad turns out. It’s one of our absolute favorite lunches right now, especially wrapped in a soft whole wheat tortilla. The walnuts give a subtle crunch and offer a fantastic nutty flavor. The celery provides a more pronounced crunch and freshness.

The yogurt dressing with apple cider vinegar and celery seeds is the reliable dressing to tie this all together. We promise you won’t even miss mayonnaise. Making this recipe with Greek yogurt not only decreases fat and keeps it low in calories but it also adds protein to help keep you satisfied for hours.

Ways to change it

• Try different fruit. Substitute a chopped apple for the grapes. Instead of dried cranberries, try dried cherries, raisins, or golden raisins.
• Add a savory note. Finely diced onion or scallions can be added to the salad.
• Nut options: Omit the walnuts or substitute toasted sunflower seeds, sliced almonds, or toasted pecans.
• Brighten it up with fresh herbs. Add a tablespoon of chopped fresh tarragon or parsley to the salad.
• Yogurt options: Instead of yogurt, use mayonnaise or a combination of both.

Keeping leftovers

Cover chicken salad tightly with plastic wrap or put it in a bowl with a lid. Refrigerate for up to three days. Stir before serving. The yogurt dressing has a tendency to separate but it’s fine once you give it a stir.

• Yield: 6
• Prep: 20 minutes
• Total: 20 minutes

Ingredients

Salad:

• 3 cups diced cooked chicken breast (about 3 chicken breasts or 1.25 pounds)
• 1 cup diced celery (about three stalks)
• 1 cup halved seedless grapes
• ¾ cup chopped toasted walnuts (see note)
• ½ cup dried cranberries

Dressing:

• 1 cup plain Greek yogurt (see note)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey (or granulated sugar)
• 1 teaspoon celery seed (not celery salt)
• ½ teaspoon salt
• ½ teaspoon coarsely ground black pepper

Method

1. In a large mixing bowl, combine chicken, celery, grapes, walnuts, and cranberries.
2. In a small bowl or 2 cup measuring cup, whisk together yogurt, vinegar, honey, celery seed, salt and pepper.
3. Pour dressing over chicken mixture and stir until all ingredients are combined. Taste the salad and add more salt or pepper, if needed.
4. Refrigerate until ready to use or serve immediately on a wrap, sandwich, or on top of lettuce.

Notes

To toast walnuts: Spread the walnuts on a microwave-safe plate and microwave in one-minute intervals, stirring each time, until fragrant and golden. It will take about 3 minutes.

Dressing: If you prefer, the dressing can be made with mayonnaise instead of yogurt, or a combination of mayo and yogurt.

Storage: Refrigerate chicken salad in a covered container for 2 to 3 days. Stir well to recombine before serving.

Variations: If desired, substitute a chopped apple for the grapes. Try raisins, golden raisins, or dried cherries instead of the cranberries. Different types of nuts or sunflower seeds can be substituted for the walnuts. Leftover turkey can be used instead of cooked chicken.