Apple & Grape Chicken Salad

Fruit-studded chicken salad is a familiar American lunch-table staple, built for potlucks and weekday prep. Tender chicken meets crisp apples, sweet grapes, toasted walnuts, and a bright lemon-Dijon yogurt dressing with fresh dill.

Serves 4 · 25 min prep

Estimate for one serving

• 320 cal
• 28g protein
• 18g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 1 lb 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 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. 1Dice the cooked chicken breast into bite-size pieces and place them in a large mixing bowl.
2. 2Core the apples and cut them into small cubes, leaving the skin on for color and crunch.
3. 3Halve the grapes and thinly slice the celery on a slight bias so the pieces stay crisp.
4. 4Add the apple cubes, halved grapes, and sliced celery to the bowl with the chicken.
5. 5In a separate small bowl, stir the Greek yogurt with the lemon juice and Dijon until smooth and creamy.
6. 6Pour the yogurt mixture over the chicken and fruit, then fold gently so every piece gets lightly coated without crushing the fruit.
7. 7Sprinkle in the dill, walnuts, salt, and black pepper and fold once more until evenly distributed.
8. 8Taste and adjust with an extra pinch of salt or lemon if the salad needs more brightness.
9. 9Spoon the salad into butter lettuce cups or pack it into meal-prep containers with lettuce on the side.
10. 10Chill for at least 15 minutes before serving so the flavors meld and the apples stay snappy.
11. 11Serve cold as a light midday plate or wrap in extra lettuce for an easy desk lunch.