Apple Grape Chicken Salad
A fresh, crunchy chicken salad with diced apples, halved grapes, celery, and a creamy honey-Dijon dressing. Great for lunches, sandwiches, or light dinners.
Ingredients
Salad
- 3 cups cooked chicken shredded or diced (about 2 small chicken breasts or one rotisserie breast)
- 1 large crisp apple Honeycrisp or Gala, cored and diced
- 1 cup seedless grapes halved
- ½ cup celery thinly sliced
- ⅓ cup chopped toasted pecans or walnuts optional
- 2 tbsp fresh parsley chopped
Dressing
- ½ cup mayonnaise or 1/4 cup mayo + 1/4 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
- Dice the chicken, core and chop the apple (leave skin on if desired), halve the grapes, and slice the celery. Toast the nuts in a dry skillet over medium heat for 3–4 minutes if using.
- Whisk together mayonnaise (or mayo + yogurt), Dijon, honey, and lemon juice. Season with salt and pepper and adjust to taste.
- In a large bowl, gently fold the chicken, apple, grapes, celery, and parsley with the dressing until evenly coated. Sprinkle toasted nuts on top. Chill 15–30 minutes before serving for best flavor.
- Serve over greens, on croissants or bread, or in lettuce wraps. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Toss apple pieces with a splash of lemon juice to prevent browning.
- Add nuts just before serving to maintain crunch.
- Switch grapes for dried cranberries for a chewier texture and deeper sweetness.
- Use rotisserie chicken to save time and boost flavor.
Nutrition
Calories: 380kcalCarbohydrates: 18gProtein: 28gFat: 20gSaturated Fat: 3.5gSodium: 420mgSugar: 11g
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