Grape & Apple Chicken Salad

American lunch tables have long mixed chicken salad with sweet fruit for contrast and crunch. This version folds juicy grapes and crisp apple into yogurt-Dijon chicken with celery and toasted sunflower seeds.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 32g protein
• 24g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1½ cups red seedless grapes
• 1 large crisp apple (Honeycrisp or Gala)
• 2 celery stalks
• ⅓ cup toasted sunflower seeds
• ¼ cup fresh parsley leaves
• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 4 cups mixed salad greens

Instructions

1. 1Pat the chicken dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil.
2. 2Place the chicken in the hot pan and cook undisturbed until the underside is golden, about 6 minutes. Flip and continue cooking until the internal temperature reaches 165°F, another 5 to 7 minutes.
3. 3Transfer the chicken to a cutting board and let it rest 5 minutes so the juices settle. Dice into bite-size pieces and set aside to cool slightly.
4. 4While the chicken rests, halve the grapes and core the apple. Cut the apple into thin matchsticks and slice the celery thinly on the bias.
5. 5Chop the parsley roughly. In a large mixing bowl whisk together the Greek yogurt, lemon juice, Dijon, and honey until smooth and pourable.
6. 6Add the warm diced chicken, halved grapes, apple matchsticks, celery, sunflower seeds, and parsley to the bowl. Toss gently until every piece is lightly coated.
7. 7Taste and adjust with an extra pinch of salt or squeeze of lemon if the salad needs more brightness. The mixture should taste fresh and lightly tangy.
8. 8Divide the mixed greens among four lunch containers or plates. Spoon the chicken salad over the greens, packing any extras for the fridge. Serve immediately or chill up to 3 days.