Apple Grape Chicken Salad with Greens

American chicken salad has long been a lunchbox and picnic staple, built around tender poultry and a creamy dressing. This version folds in crisp apple and juicy red grapes with a light yogurt-mayo blend brightened by dill and chives.

Serves 4 · 20 min prep

Estimate for one serving

• 355 cal
• 32g protein
• 18g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 lb shredded or diced cooked chicken breast
• 1 large crisp apple
• 1 1/2 cups halved red seedless grapes
• 2 finely diced celery stalks
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp snipped fresh chives
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 6 cups mixed salad greens
• 1/4 cup toasted sliced almonds
• 1 tbsp extra-virgin olive oil

Instructions

1. 1If the chicken is freshly cooked, let it cool until just warm so it does not wilt the dressing; shred or dice into bite-size pieces.
2. 2Core the apple and cut into small cubes; place in a large bowl and toss with lemon juice to prevent browning.
3. 3Add the halved grapes, diced celery, and chicken to the apple bowl.
4. 4In a separate small bowl, stir together Greek yogurt, mayonnaise, Dijon, dill, chives, salt, and pepper until smooth and creamy.
5. 5Pour the dressing over the chicken mixture and fold gently until every piece is coated without crushing the fruit.
6. 6Taste and adjust seasoning; the salad should taste bright, herby, and lightly tangy with juicy pops of grape and apple.
7. 7Divide the mixed greens among four plates or pack into lunch containers and drizzle lightly with olive oil.
8. 8Scoop a generous portion of the apple-grape chicken salad onto each bed of greens.
9. 9Scatter toasted almonds over the top for crunch.
10. 10Serve right away or chill up to 2 days; keep greens separate if packing for work so everything stays crisp.