Apple & Grape Chicken Salad

American chicken salad takes an orchard turn when crisp apples and juicy red grapes meet shredded chicken and toasted walnuts. A light yogurt-mayo dressing with Dijon and honey binds the sweet crunch into an easy, packable lunch.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 32g protein
• 28g carbs
• 16g fat
• 3g fiber

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Ingredients

• 3 cups cooked shredded chicken breast
• 2 medium crisp apples
• 1½ cups red seedless grapes
• 2 celery stalks
• ½ cup toasted walnuts
• ¼ cup chopped fresh parsley
• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tsp honey
• ¾ tsp kosher salt
• ½ tsp black pepper
• 4 cups baby spinach or mixed greens

Instructions

1. 1Dice the apples into bite-size pieces, leaving the skin on for color and crunch, and place them in a large mixing bowl. Halve the grapes and thinly slice the celery on the bias so every bite stays crisp.
2. 2Add the shredded chicken, halved grapes, sliced celery, toasted walnuts, and chopped parsley to the bowl with the apples. Toss gently so the fruit and chicken are evenly distributed.
3. 3In a small bowl whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until the dressing is smooth and lightly tangy. Taste and adjust seasoning if needed.
4. 4Pour the dressing over the chicken-fruit mixture and fold everything together with a spatula until every piece is lightly coated. Avoid overmixing so the apples keep their shape.
5. 5Let the salad rest 5 minutes so the flavors meld; the yogurt dressing will soften the celery slightly while the apples stay bright.
6. 6Divide the baby spinach or mixed greens among four lunch containers or plates to create a fresh base.
7. 7Spoon the dressed chicken salad generously over the greens. For meal-prep packs, keep dressing mixed in but store greens separately if packing more than a day ahead.
8. 8Finish with an extra crack of black pepper and a few extra grape halves on top for color. Serve chilled or at cool room temperature for an easy midday plate.