Description
A light, creamy chicken salad made with juicy grapes, crisp apples, crunchy celery, and pecans. all tossed in a tangy mayo-yogurt dressing. This refreshing recipe is perfect for summer lunches, picnics, or meal prep!
Ingredients
2 cups cooked chicken, shredded or diced
½ cup mayonnaise
½ cup plain Greek yogurt
½ cup red grapes, halved
½ apple (such as Gala or Honeycrisp), diced
½ cup celery, finely chopped
¼ cup red onion or scallions, thinly sliced
½ cup chopped pecans
1 tablespoon pickle juice (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Instructions
Prepare the chicken: Use shredded or diced, fully cooked chicken. Rotisserie, grilled, or leftover roasted chicken all work great.
Make the dressing: In a large bowl, whisk together mayo, Greek yogurt, garlic powder, onion powder, pickle juice, salt, and pepper.
Mix it all together: Gently fold in the chicken, grapes, apples, celery, onions, and pecans until well coated.
Chill: Cover and refrigerate for 30–60 minutes to allow the flavors to meld.
Serve: Spoon onto greens, sandwich it, wrap it, or enjoy straight from the bowl!
Notes
Make it lighter: Use all yogurt and skip the mayo.
Add zest: Try a splash of lemon juice or a spoonful of Dijon mustard.
Switch the nuts: Almonds, walnuts, or sunflower seeds work well too.
Fruit swaps: Swap grapes for dried cranberries, pears, or mandarin oranges.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes + Chill Time: 30 minutes
- Category: Salad, Lunch
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg