Description

A quick 10-minute chicken salad made with juicy red grapes, shredded chicken breast, and a creamy mayo-Greek yogurt dressing. Perfect for meal prep, sandwiches, or lettuce wraps.

Ingredients

2 stalks of celery

1 medium carrot, peeled and top removed

1/4 red onion

1 pound boneless skinless chicken breasts, cooked (or ~3 cups shredded rotisserie chicken)

1 1/2 cups red grapes, halved

1/2 cup mayonnaise

1/3 cup plain Greek yogurt

1 tablespoon honey

1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

2 teaspoons dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon salt

Fresh ground black pepper, to taste

Optional for serving: sliced bread, lettuce cups, croissants, crackers

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Instructions

Process Veggies: Roughly chop celery, carrot, and red onion. Add to food processor and pulse for about 10 seconds until finely minced. Transfer to a large mixing bowl.

Process Chicken: Add cooked chicken chunks to the processor. Pulse 5–7 times until finely shredded. Add to the bowl with veggies.

Mix: Add grapes, mayonnaise, Greek yogurt, honey, dill, mustard, garlic powder, salt, and pepper to the bowl. Stir until well combined and creamy.

Serve & Store: Serve immediately if ingredients are cold, or chill for at least 4 hours if the chicken was warm. Serve with bread, lettuce cups, croissants, or crackers. Store in the fridge up to 4 days.

Notes

Mayo vs. Greek Yogurt: Use all mayo, all Greek yogurt, or a combination. The recipe uses a blend for balance.

Best served cold. For longer freshness, store in an airtight container.

Nutrition info is approximate and includes only the chicken salad (not serving method).

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Lunch, Salad, Meal Prep
Method: No-Cook, Food Processor
Cuisine: American