Description
Enjoy a refreshing chicken salad bursting with juicy grapes, crunchy celery, and creamy yogurt dressing—perfect for picnics or quick lunches!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 ½ cups seedless grapes (red and green)
- 1 cup chopped celery
- 1 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- Salt & pepper to taste
Instructions
- 1. Cook the Chicken: Boil or bake chicken breasts until fully cooked (about 20 minutes for boiling, or 25-30 minutes at 375°F (190°C) baking).
- 2. Chop It Up: Allow the chicken to cool, then chop into bite-sized pieces.
- 3. Mix It All Together: In a large bowl, combine chopped chicken, halved grapes, and diced celery. Toss gently.
- 4. Whisk the Dressing: In a small bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- 5. Combine Everything: Pour the dressing over the chicken mixture and gently fold until evenly coated.
- 6. Chill Out: Cover the salad and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling/Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 10g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 70mg