Chicken Salad with Grapes
Chicken salad with grapes, crisp celery, and sweet pickled gherkins in a Greek yogurt–mayonnaise dressing with fresh herbs and lemon. Prepare it in 10 minutes with cooked chicken, then chill before serving in sandwiches, wraps, or lettuce cups.
Ingredients
For the salad
- 280 g cooked chicken chilled and diced or shredded
- 100 g celery finely chopped
- 40 g red onion finely diced
- 100 g sweet gherkins pickled weighed after draining, then chopped
- 150 g red grapes halved
For Dressing
- 85 g plain Greek yogurt
- 85 g mayonnaise
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Place 280 g cooked chicken, chilled, diced or shredded, in a large mixing bowl. Add 100 g celery, finely chopped, 40 g red onion, finely diced, 100 g sweet gherkins pickled, weighed after draining and then chopped, and 150 g red grapes, halved.
- In a separate bowl, whisk together 85 g plain Greek yogurt, 85 g mayonnaise, 1 tablespoon grainy Dijon mustard, 1 teaspoon salt, ¾ teaspoon freshly ground black pepper, 2 tablespoons fresh parsley, finely chopped, 2 tablespoons fresh dill, finely chopped, ½ teaspoon lemon zest, and 2 tablespoons lemon juice until smooth and creamy.
- Pour the dressing over the chicken, grapes, and vegetables. Fold gently until everything is evenly coated, keeping the grape halves intact.
- Cover the chicken salad with grapes and refrigerate for at least 30 minutes to let the flavors develop. Serve chilled in sandwiches, wraps, or lettuce cups.
Notes
Chicken texture: Dice the chicken for a chunky salad, or shred it for a sandwich filling that holds together more easily.
Prevent watery dressing: Pat the drained gherkins and washed grapes and herbs dry before preparing them. Extra brine or water will thin the yogurt–mayonnaise dressing.
Adjust the salt: If the cooked chicken is already well seasoned, add the salt gradually and taste the dressed salad before using the full teaspoon. The pickles, mustard, and mayonnaise also contribute salt.
Lemon zest: Zest the lemon before squeezing it, taking only the yellow outer skin. Avoid the white pith underneath, which can add bitterness to the dressing.
Nutrition
Calories: 336kcal | Carbohydrates: 16g | Protein: 21g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 955mg | Potassium: 402mg | Fiber: 2g | Sugar: 12g | Vitamin A: 561IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg
