Herbed Chicken & Grape Salad

Juicy red grapes and a shower of fresh dill give this American chicken salad its signature sweet-herby lift. Pan-seared chicken folds into a lemony yogurt-mayo dressing with crisp celery for a cool make-ahead lunch.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 28g protein
• 16g carbs
• 18g fat

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Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups red grapes
• 2 celery stalks
• 3 scallions
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 1/2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/3 cup toasted sliced almonds
• 8 butter lettuce leaves

Instructions

1. 1Pat the chicken dry and season both sides evenly with salt and pepper. Heat a large skillet over medium heat and add a thin film of olive oil.
2. 2Place the chicken in the hot pan and cook undisturbed until the underside is golden, about 5 to 6 minutes. Flip and continue cooking until the thickest part reaches 165°F on an instant-read thermometer, another 5 to 7 minutes depending on thickness.
3. 3Transfer the chicken to a cutting board and let it rest 8 to 10 minutes so the juices redistribute. Once cool enough to handle, dice or shred into bite-size pieces.
4. 4While the chicken rests, halve the grapes, thinly slice the celery on the bias, and thinly slice the scallions. Chop the dill and parsley until fine but still fluffy.
5. 5In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon, honey, and salt and pepper until smooth and lightly tangy.
6. 6Add the cooled chicken, halved grapes, celery, scallions, and most of the herbs to the bowl. Fold gently until everything is evenly coated without crushing the grapes.
7. 7Taste and adjust seasoning with more lemon or salt if needed. Fold in most of the toasted almonds, saving a few for garnish.
8. 8Spoon the salad onto butter lettuce leaves for light wraps or pack into containers over extra greens. Sprinkle remaining herbs and almonds on top. Serve chilled or cool; excellent for next-day lunches.