Apple-Grape Chicken Salad

A bright American lunch classic, this chicken salad pairs tender chicken with crisp apple and juicy red grapes in a light yogurt-mayo dressing. Celery, toasted pecans, and fresh dill keep every bite crunchy and fresh for easy meal prep.

Serves 4 · 20 min prep

Estimate for one serving

• 360 cal
• 32g protein
• 18g carbs
• 18g fat
• 3g fiber

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Ingredients

• 3 cups, diced or shredded cooked chicken breast
• 1½ cups, halved seedless red grapes
• 1 large, cored and diced crisp apple (Honeycrisp or Fuji)
• ¾ cup, finely diced celery
• ½ cup, chopped toasted pecans
• ¼ cup, thinly sliced green onions
• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons, chopped fresh dill
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• for serving butter lettuce leaves or whole-grain bread

Instructions

1. 1In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon, chopped dill, salt, and pepper until smooth and creamy.
2. 2Add the diced or shredded cooked chicken and fold until every piece is lightly coated.
3. 3Gently stir in the halved grapes, diced apple, and finely diced celery so the fruit stays intact and juicy.
4. 4Fold in the chopped toasted pecans and sliced green onions for crunch and mild onion bite.
5. 5Taste and adjust seasoning; add an extra squeeze of lemon if you want more brightness.
6. 6Cover and chill for at least 20 minutes so the flavors marry and the salad firms up slightly.
7. 7Spoon into butter lettuce cups for a light plate, or pile onto whole-grain bread or into meal-prep containers.
8. 8If packing ahead, keep any bread or crackers separate until ready to eat so nothing gets soggy.
9. 9Garnish with an extra pinch of dill and a few grape halves on top just before serving.
10. 10Enjoy cold; leftovers keep well refrigerated for up to 3 days.