There’s a healthy food store in my hometown of Akron, Ohio called Mustard Seed Market that has amazing chicken salad. I know it doesn’t sound like anything special, but it’s a creamy, hearty mix that goes great on a crispy piece of toast or in a full sandwich, or just by itself. The key ingredient? Juicy red grapes.
It’s true that chicken salad itself doesn’t seem all that special, but the addition of a juicy fruit and some crunchy veggies makes every bite exciting. Plus, a creamy yogurt, based sauce make this salad easy to swallow and spreadable. This is so easy to make and is an awesome meal prep idea as well!
the keys to success
Making this salad is super easy and can be done in 30 minutes. You’ll first need to start with shredded chicken. You can get this by boiling and shredding a couple chicken breasts (and cooling before to add to the salad), or you can get a full rotisserie chicken and shred from there. The second option is super easy, as it completely takes out the step of cooking the chicken!
Next, for your veggies, you’ll need chopped celery, red onion, and jalapeño to add a little crunch and flavor.
Then, the sauce, which is Greek-yogurt based, is a healthy alternative to a lot of chicken salads that are made with sour cream or mayo. Plus, I love the thicker, creamier texture of the Greek yogurt.
You’re going to whisk up your yogurt with some honey for sweetness, mustard powder (or a teaspoon of actual mustard), minced garlic, and lemon juice for a bit of tang.
The final step will just be mixing your shredded chicken with the sauce, red grapes, some toasted almonds, green onions, and dill. And that’s it! Serve it with some crusty bread or by itself in a salad bowl, and you’re good to go!
This chicken salad is super easy to store and should stay good for nearly a week. Hopefully you’ll love it enough to make it your next weekly staple!
⟶ the recipe
chicken salad with greek yogurt
ingredients
2 large chicken breasts, cooked and shredded
3 celery stalks, chopped
1 red onion, chopped
1 jalapeno, chopped
1 cup Greek yogurt
1 tablespoon honey
1 teaspoon mustard powder
2 cloves of garlic, minced
½ lemon, juiced
2 tablespoons chopped fresh dill
1 cup red grapes, halved
½ cup slivered almonds, toasted
2 green onions, chopped, separating the whites from the greens
Salt and pepper
Prep time
30 minutes
Cook time
0 minutes
Total time
30 minutes
4 servings
instructions
Add shredded chicken, celery, onion, and jalapeno to a large bowl. Toss ingredients together and set aside.
Whisk together Greek yogurt, honey, mustard powder, garlic, and lemon juice until combined. Stir in the dill and season with salt and pepper to taste. Set aside or refrigerate until ready to use.
Stir the Greek yogurt mixture into the bowl with the chicken and veggies, until well-coated. Stir in the grapes, toasted almonds, and white parts of the green onions.
Serve on toast or over a bed of greens, and top with the green parts of the onions and additional dill if desired.
⟶ recipe notes
I know shredding chicken isn’t the most fun activity in the world, but I have a method on how to do it easily and painlessly. First, you’ll want to boil the chicken breasts in lightly salted water until they’re completely cooked through. Then, set them in a large bowl to cool, or place in the fridge if you’re in a hurry. Once the chicken breasts are cool enough to handle, use your hands to rip them apart into shreds. Easy peasy!
⟶ make it ahead
- I would definitely recommend cooking and shredding the chicken before you’re ready to make and serve the chicken salad. The chicken needs to be completely cooled, and ideally pretty cold before mixing with the Greek yogurt
- Store leftover chicken salad in the the fridge for up to 5 days
