Apple Grape Chicken Salad

American chicken salad often gets a sweet crunch from orchard fruit. Here shredded chicken meets crisp apple, halved grapes, and toasted walnuts in a light Greek yogurt–Dijon dressing built for easy lunches.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 34g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

• 3 cups cooked shredded chicken breast
• 2 medium crisp apple (Honeycrisp or Fuji), cored and diced
• 1½ cups red seedless grapes, halved
• 2 celery stalks, thinly sliced
• ½ cup toasted walnuts, roughly chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh tarragon, chopped
• ¾ cup plain Greek yogurt
• 1 tbsp Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• ¾ tsp kosher salt
• ½ tsp black pepper
• 4 cups baby spinach or mixed greens, for serving

Instructions

1. 1Pat the cooked shredded chicken dry with paper towels so the dressing clings better, then place it in a large mixing bowl.
2. 2Core and dice the apples into bite-size pieces; leave the skin on for color and fiber. Immediately toss the diced apple with half the lemon juice to slow browning.
3. 3Halve the grapes and thinly slice the celery on a slight bias. Add both to the bowl with the chicken along with the toasted walnuts.
4. 4In a small bowl whisk together the Greek yogurt, remaining lemon juice, Dijon mustard, olive oil, salt, and black pepper until smooth and creamy. Taste and adjust seasoning if needed.
5. 5Pour the dressing over the chicken mixture. Add the chopped parsley and tarragon.
6. 6Using a spatula or clean hands, fold everything together until every piece is lightly coated. Avoid over-mixing so the grapes stay intact.
7. 7Cover and chill for at least 10 minutes so the flavors meld; the salad can rest up to 2 hours in the refrigerator.
8. 8Just before serving, fluff the salad once more. Divide the greens among four plates or meal-prep containers and mound the chicken salad on top.
9. 9Finish each portion with an extra crack of black pepper and a few extra herb leaves if desired. Serve chilled or at cool room temperature.
10. 10For meal prep, pack the greens separately and combine just before eating to keep everything crisp.