Tangy Chicken Salad with Grapes

This chicken salad is made even better by the tartness of the yoghurt and lemon, which are moderated by the crunchy celery and sweet red grapes. But since this chicken salad recipe is flexible, feel free to change the mix-ins to whatever you choose (maybe some chopped nuts or dried fruit). To make things simpler, we use grilled chicken but any extra cooked chicken will work.


1 cup canola mayonnaise

1 cup plain whole-milk Greek yogurt

2 tablespoon fresh lemon juice (from 1 lemon)

4 teaspoons Dijon mustard

1 teaspoon black pepper

10 cups chopped rotisserie chicken breast

1 cup diced celery

2cup halved red seedless grapes

1/2 cup sliced scallions, divided

2 head butter lettuce


In a sizable bowl, combine the mayonnaise, yoghurt, lemon juice, Dijon, and pepper. Toss together the chicken, celery, grapes, and 3 tablespoons of scallions. Serve with the remaining onions sprinkled on top of butter lettuce leaves.

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