Chicken Salad with Yogurt Dressing (Print Page)

Tender chicken with celery, grapes, red onion and nuts, tossed in a tangy creamy yogurt dressing.

# What You Need:

→ Salad Base

01 - 2 cups cooked chicken breast, shredded or cubed
02 - 1 cup celery, diced
03 - 1 cup seedless grapes, halved
04 - 1/4 cup red onion, finely chopped
05 - 1/2 cup walnuts or pecans, roughly chopped
06 - 3 cups mixed salad greens

→ Creamy Yogurt Dressing

07 - 3/4 cup plain Greek yogurt
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon honey
12 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large mixing bowl, toss together the shredded chicken, diced celery, halved grapes, chopped red onion, and roughly chopped nuts until evenly distributed.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and creamy.
03 - Pour the dressing over the chicken mixture and fold gently until every component is thoroughly coated.
04 - Arrange the mixed salad greens on a serving platter or individual plates. Spoon the dressed chicken salad over the greens and serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

# Expert Tips:

01 -
  • The yogurt dressing gives you all that creamy satisfaction without the heaviness of a traditional mayo based salad, and you will not miss it one bit.
  • It comes together in minutes with ingredients you probably already have hanging around your kitchen right now.
02 -
  • If you add the dressing too far in advance, the celery and grapes will start weeping and your salad gets watery, so dress it no more than an hour before serving.
  • Toast those nuts in a dry skillet over medium heat for three to four minutes, watching them like a hawk because they go from golden to burnt in seconds.
03 -
  • Poach your chicken in seasoned water with a bay leaf and peppercorns instead of boiling it, and you will never deal with dry rubbery chicken again.
  • Let the dressing sit in the fridge for fifteen minutes before adding it to the salad, because the flavors bloom and intensify as they chill.

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