Grape and chicken salad

5 from 5 votes

This grape and chicken salad incorporates grapes, chicken, walnuts and celery in a creamy yogurt sauce. It’s a light and delicious side salad, perfect for a potluck or BBQ party.

Prep Time5

Cook Time15

Course: Salad

Cuisine: International

Keyword: celery, chicken, grapes, walnuts, yogurt

Servings:

Calories: 179kcal

Author: Tonje

Cost: Cheap

Ingredients

200 g red grapes, halved
2 celery sticks, finely diced
100 g Greek yogurt
2 chicken breasts*
1 tablespoon lemon juice
50 g walnuts, roughly chopped

Instructions

Cook the chicken breast fillets using your preferred method. You can pan fry them on medium heat, roast them in the oven or slow cook the chicken until it's cooked through. To cook them in the oven, preheat your oven to 210°C / 200°C fan oven / 410°F. Bake the chicken fillets until the meat is white throughout, about 10-15 minutes. Then, use two forks to shred the meat, and leave it to cool down. Alternatively, use leftover shredded chicken or rotisserie chicken.
Combine halved grapes, finely diced celery, roughly chopped walnuts, shredded chicken, Greek yogurt and lemon juice in a salad bowl. Stir to combine the ingredients thoroughly.
Serve the salad immediately, or store it in the fridge until it's ready to serve.

Notes

*The chicken breasts can be substituted with 250-300 g shredded chicken. This recipe is great for using leftover roast chicken, store bought rotisserie chicken, or you can even use leftover turkey.

Leftovers

Store leftover grape and chicken salad in an airtight container for up to 3 days. I don’t recommend freezing this dish, as the yogurt can separate and become watery after thawing the salad.

Nutrition