Chicken Salad Recipe


  • 2 cups cooked chicken breast, diced or shredded
  • 1/2 cup mayonnaise (I use avocado oil mayo)
  • 1/4 cup plain Greek yogurt (optional, for added creaminess)
  • 1 stalk celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup chopped pecans or almonds (optional, for crunch)
  • 1/2 cup seedless grapes, halved
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Optional additions: apples, dried cranberries, chopped parsley, diced bell peppers


  1. In a mixing bowl, combine the diced chicken, mayonnaise, Greek yogurt (if using), celery, red onion, chopped nuts, and grapes.
  2. Add lemon juice and Dijon mustard to the mixture. Stir until everything is well combined.
  3. Season with salt and pepper to taste. Adjust the amount of mayonnaise and Greek yogurt according to your desired consistency.
  4. If you're adding any optional ingredients like apples, dried cranberries, chopped parsley, or diced bell peppers, fold them in gently at this stage.
  5. Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled on a bed of lettuce, in a sandwich, or with crackers. Enjoy your homemade chicken salad with grapes!

This version with grapes adds a delightful sweetness and juiciness to the chicken salad. Enjoy!

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