This chicken salad has been a go-to lunch for years. I know I say this about everything, but it really IS one of my favorites.
One thing that often bothers me about chicken salad is a lack of texture. Maybe I’m a chicken salad snob, but shredded meat + mayo does NOT equal a satisfying salad, in my opinion. That’s why this recipe combines tender chicken breast, a creamy Greek yogurt dressing, juicy grapes, crisp veggies, and a crunch from toasty walnuts. Not only that, but the flavor is elevated compared to traditional recipes with chopped fresh rosemary. Umami and savory and salty and sweet and toasty and refreshing all come together for the perfect sandwich-filler or cracker-topper.
And BONUS: Nonfat Greek yogurt used instead of mayo lightens it up tremendously while adding a little extra tanginess that mayo won’t offer.
I often enjoy this chicken salad with Newman’s Own spelt pretzels and cottage cheese/veggies on the side. Another favorite pairing is with Van’s fire-roasted veggie crackers (taste a lot like Wheat Thins!), or on whole grain bread or a tortilla with some spinach and sliced avocado. A perfect light and healthy lunch for really any time of year!
- 4 oz raw boneless skinless chicken breast
- 1 Tbsp nonfat Greek yogurt
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1 tsp lemon juice
- 1 tsp chopped fresh rosemary
- salt and pepper to taste
- 1-2 Tbsp diced red onion
- 1-2 Tbsp diced celery
- 1-2 tsp chopped fresh chives
- ~8 grapes, quartered
- 10g walnuts
- If not already cooked, cook chicken in a lightly greased skillet on each side until done; refrigerate until completely chilled. (Could also use leftover rotisserie chicken breast.)
- Toast walnuts a couple minutes in a toaster oven or dry skillet, until fragrant; chop.
- In a bowl, add Greek yogurt, Dijon, honey, and lemon; stir to incorporate.
- Use hands to shred chicken. Add to bowl with dressing, then stir in remaining ingredients.
- Serve with crackers or pretzels, or on a sandwich or wrap with spinach and sliced avocado (optional).