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Creamy chicken salad with Greek yogurt, red grapes, walnuts and green onions in a bowl

Healthy Chicken Salad with Greek Yogurt, Grapes and Walnuts

Creamy chicken salad that skips the heavy mayo and gets its tang from Greek yogurt and Dijon, with sweet red grapes and toasted walnuts in every bite. It takes about 20 minutes, makes four lunch-ready servings, and keeps in the fridge for days.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken shredded (meat from about 1 rotisserie chicken)
  • 2/3 cup plain Greek yogurt whole-milk or 2%
  • 1 tbsp olive oil
  • 1 tbsp lemon juice fresh
  • 2 tsp Dijon mustard
  • 1 cup red grapes halved
  • 2 ribs celery thinly sliced (about 1/2 cup)
  • 1/3 cup walnuts toasted and roughly chopped
  • 2 whole green onions thinly sliced
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. If the walnuts are not already toasted, toast them in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant; cool, then roughly chop.
  2. In a large bowl, whisk the Greek yogurt, olive oil, lemon juice, Dijon, salt and pepper until smooth.
  3. Add the chicken, grapes, celery, green onions and walnuts; fold gently until everything is evenly coated.
  4. Cover and refrigerate for at least 20 minutes so the flavors meld.
  5. Serve on whole-grain bread, in a wrap, or over lettuce; store covered in the fridge up to 4 days.