Description
A creamy, refreshing chicken salad with juicy grapes, crunchy nuts, and crisp celery. Perfect for light lunches, summer parties, or meal prep.
Ingredients
3–4 boneless, skinless chicken breasts (about 1 lb)
1½ cups seedless grapes (red or green), halved
½ cup mayonnaise (or Greek yogurt)
1 tablespoon Dijon mustard
2 celery stalks, finely chopped
½ cup chopped pecans or walnuts, lightly toasted
Salt and black pepper, to taste
Instructions
Cook the Chicken:
In a large pot, bring water to a boil. Add chicken breasts and boil for 15–20 minutes, or until fully cooked.
Remove and let cool slightly, then shred or chop the chicken.
Make the Dressing:
In a large bowl, whisk together mayonnaise and Dijon mustard until smooth. Season with salt and pepper to taste.
Combine the Salad:
Add halved grapes and chopped celery to the bowl.
Gently fold in the shredded chicken.
Stir in toasted pecans or walnuts last for a bit of crunch.
Chill and Serve:
Cover and chill for at least 30 minutes before serving.
Serve cold over lettuce, in a sandwich, or with crackers.
Notes
Swap mayo for Greek yogurt for a lighter option.
Toasting the nuts enhances their flavor and crunch.
For extra sweetness, try adding a touch of honey to the dressing.
Can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
