Description
A fresh and flavorful Chicken Salad with Grapes, combining tender diced chicken breast with crunchy walnuts, sweet grapes, and a creamy mayonnaise-yogurt dressing, enhanced with celery, red onion, and thyme. Perfect for a quick lunch or light dinner, served chilled or at room temperature.
Ingredients
Scale
Chicken Salad
- 1 1/2 pounds chicken breast, cooked and diced (or shredded)
- 1 small red onion, finely diced
- 2 stalks celery, finely chopped
- 1 cup grapes, halved
- 3/4 cup walnuts, chopped
Dressing
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 3 sprigs thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prepare the Chicken: Begin by prepping the cooked chicken breast. You can bake, air fry, sous vide, or use store-bought rotisserie chicken. Once cooked, cut the chicken into small cubes or shred it according to your preference.
- Combine Ingredients: In a large mixing bowl, add the diced chicken, finely diced red onion, chopped celery, and halved grapes. Mix them together thoroughly to distribute the ingredients evenly.
- Make the Dressing: Add mayonnaise and plain yogurt to the bowl. Stir well until all the chicken and other ingredients are evenly coated with the creamy dressing.
- Add Crunch and Seasoning: Fold in the chopped walnuts and chopped thyme. Season the mixture with salt and pepper to taste. Adjust seasoning as needed to balance the flavors.
- Serve or Chill: Transfer the salad to a serving dish and enjoy immediately for best freshness. Alternatively, refrigerate the salad for at least 30 minutes if you prefer it chilled, allowing the flavors to meld together.
Notes
- You can use store-bought rotisserie chicken to save time.
- For a lighter version, substitute mayonnaise with additional plain yogurt or use a low-fat mayonnaise.
- Try adding sliced almonds or pecans instead of walnuts for a flavor variation.
- This salad is delicious served in lettuce cups or on whole grain bread for a sandwich.
- Make sure to chill the salad for better flavor melding before serving.
