Chicken Salad With Creamy Yogurt (Printable Version)
Tender chicken with crisp vegetables and grapes in a tangy yogurt dressing
# Ingredient List:
→ 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 black pepper, to taste
# How to Make:
01 - In a large mixing bowl, toss together the shredded chicken, diced celery, halved grapes, chopped red onion, and 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 gently toss until all ingredients are evenly coated.
04 - Arrange the mixed salad greens on plates or a serving platter. Spoon the dressed chicken salad over the greens and serve immediately, or chill for 30 minutes to allow the flavors to meld.
# Expert Tips:
01 -
- The yogurt dressing tastes indulgent but keeps things light, which feels like a wonderful trick you pulled on yourself.
- Those sweet grapes tucked into savory chicken create little bursts of surprise in every single bite.
02 -
- Wet chicken dilutes the dressing, so pat your cooked chicken dry before cubing or shredding it.
- The dressing thickens considerably after chilling, so if you make it ahead, stir in a splash of lemon juice to loosen it before serving.
03 -
- Toasting the nuts in a dry skillet for three to four minutes transforms them from background filler into one of the best parts of the salad.
- Making the dressing a day ahead lets the mustard and honey fully meld, producing a noticeably more complex flavor.