Apple & Grape Chicken Salad

American chicken salad has long been a deli and picnic favorite, and this lunch bowl leans into orchard sweetness. Crisp apples and juicy red grapes meet tender chicken in a light yogurt-mayo dressing with dill and toasted walnuts.

Serves 4 · 25 min prep

Estimate for one serving

• 320 cal
• 28g protein
• 18g carbs
• 15g fat

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Ingredients

• 3 cups shredded cooked chicken breast
• 2 medium crisp apples
• 1 1/2 cups red seedless grapes
• 2 celery stalks
• 1/2 cup plain Greek yogurt
• 2 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 Tbsp chopped fresh dill
• 1/3 cup chopped toasted walnuts
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 large butter lettuce leaves

Instructions

1. 1If starting from leftover roasted or poached chicken, shred it into bite-size pieces with two forks and place in a large bowl. Ensure the chicken is fully cooled so the dressing does not separate.
2. 2Core the apples and cut them into small dice, leaving the skin on for color and crunch. Immediately toss the apple pieces with a splash of the lemon juice to slow browning.
3. 3Halve the grapes and thinly slice the celery on the bias. Add the apples, grapes, and celery to the chicken.
4. 4In a separate small bowl, stir together the Greek yogurt, mayonnaise, remaining lemon juice, Dijon mustard, dill, salt, and pepper until smooth and creamy.
5. 5Pour the yogurt dressing over the chicken mixture. Fold gently with a spatula until every piece is lightly coated and the fruit is evenly distributed.
6. 6Fold in the toasted walnuts just before serving so they stay crisp. Taste and adjust salt or lemon if the salad needs more brightness.
7. 7Spoon the chicken salad into butter lettuce cups for a fresh handheld lunch, or pack it into containers with lettuce on the side.
8. 8Chill for at least 15 minutes if time allows; the flavors meld and the apples stay snappy. Serve cold or cool for an easy workday midday meal.