Greek Yogurt Chicken Salad with Grapes and Celery

Name: Greek Yogurt Chicken Salad with Grapes and Celery
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (420 g) cooked chicken breast or thigh meat, skinless, chilled, cut into ½-inch (1.25 cm) cubes; 2 medium stalks (100 g) celery stalks, thinly sliced (about ¾ cup); 1 cup (150 g) seedless red grapes, halved lengthwise; 2 scallions (30 g) scallions, white and green parts thinly sliced; ¼ cup (25 g) sliced almonds, toasted and cooled (optional); ½ cup (120 g) plain whole-milk Greek yogurt, cold, stirred smooth; 2 teaspoons (10 g) Dijon mustard; 1½ tablespoons (22 ml) fresh lemon juice, from about 1 lemon; 1 tablespoon (15 ml) extra-virgin olive oil; 2 tablespoons (6 g) fresh dill or parsley, finely chopped; ½ teaspoon (3 g) kosher salt, plus more to taste; ¼ teaspoon (½ g) black pepper, freshly ground, plus more to taste

From the MyKitchenBank Kitchen

A creamy, tangy chicken salad made with Greek yogurt instead of mayonnaise, brightened with Dijon and lemon and studded with crunchy celery, juicy grapes and toasted almonds. No cooking required when you start with cooked chicken.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 4 cups (4 generous servings)

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Ingredients

4 servings

For the salad
3 cups (420 g) cooked chicken breast or thigh meat, skinless, chilled, cut into ½-inch (1.25 cm) cubes
2 medium stalks (100 g) celery stalks, thinly sliced (about ¾ cup)
1 cup (150 g) seedless red grapes, halved lengthwise
2 scallions (30 g) scallions, white and green parts thinly sliced
¼ cup (25 g) sliced almonds, toasted and cooled (optional)
For the dressing
½ cup (120 g) plain whole-milk Greek yogurt, cold, stirred smooth
2 teaspoons (10 g) Dijon mustard
1½ tablespoons (22 ml) fresh lemon juice, from about 1 lemon
1 tablespoon (15 ml) extra-virgin olive oil
2 tablespoons (6 g) fresh dill or parsley, finely chopped
½ teaspoon (3 g) kosher salt, plus more to taste
¼ teaspoon (0.5 g) black pepper, freshly ground, plus more to taste

Equipment (6)

Large mixing bowl (3-quart / 3 L)
Cutting board and sharp chef's knife
Small bowl for the dressing
Rubber spatula or large spoon
Measuring cups and spoons
Small skillet (for toasting almonds, optional)

Steps

Before you start

Use fully cooked, cooled chicken (poached, roasted or rotisserie). Chicken should be cold from the fridge so the salad stays food-safe.
Use full-fat or 2% plain Greek yogurt; nonfat can taste chalky and turn watery.
Plan on 30 minutes of chilling so the flavors meld.
If you want toasted almonds, toast them in a dry skillet a few minutes ahead and let them cool.

1
Toast the almonds
- If using almonds, add them to a dry small skillet over medium heat.
- Stir often for 3 to 4 minutes until light golden and fragrant.
- Tip onto a plate and let cool completely.
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Ready when: Almonds are light golden and smell nutty
Tip: Watch closely; sliced almonds go from golden to burnt in seconds.
2
Prep the chicken
- Cut the chilled cooked chicken into ½-inch (1.25 cm) cubes, discarding any skin, gristle or fat.
- Place in the large mixing bowl.
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Ready when: Pieces are uniform and bite-sized
Tip: Keep the chicken refrigerated until you're ready to cut it.
3
Prep the vegetables
- Thinly slice the celery crosswise, halve the grapes lengthwise, and slice the scallions.
- Add all three to the bowl with the chicken.
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Ready when: Celery slices are thin enough to bite through easily
Tip: Pat the grapes dry after halving so they don't thin the dressing.
4
Whisk the dressing
- In the small bowl, stir together the Greek yogurt, Dijon mustard, lemon juice, olive oil, chopped dill, ½ teaspoon kosher salt and ¼ teaspoon pepper until completely smooth.
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Ready when: Dressing is smooth, thick and creamy with no streaks of mustard
5
Combine gently
- Scrape the dressing over the chicken mixture.
- Fold with a spatula for about 30 seconds until everything is evenly coated.
- Don't over-stir, which can shred the chicken and loosen the yogurt.
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Ready when: All pieces are lightly coated and no dry pockets of dressing remain
6
Chill to meld
- Cover the bowl and refrigerate for at least 30 minutes and up to 4 hours.
- This lets the chicken absorb the dressing and the flavors blend.
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Ready when: Salad is cold and the dressing clings to the chicken
7
Taste and serve
- Stir the salad and taste.
- Add a pinch more salt, pepper or a squeeze of lemon if needed.
- Fold in the cooled almonds just before serving so they stay crunchy.
- Serve on bread, in lettuce cups, or over greens.
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Ready when: Tangy, lightly salty and bright, with crunch in every bite
Tip: If the salad looks watery after chilling, spoon off the liquid before stirring.

Good to know

Tips

Keep everything cold; warm chicken thins the yogurt and is a food-safety risk.
Thigh meat gives a juicier salad; breast gives a leaner one. A mix works well.
For a looser dressing, stir in 1 to 2 teaspoons of water or extra lemon juice.
Serve in a sandwich with lettuce, stuffed in an avocado, or scooped with crackers.

Make ahead

Make the salad up to 1 day ahead without the almonds; cover and refrigerate, and fold in the almonds just before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days; stir before serving. Do not leave at room temperature longer than 2 hours (1 hour if above 90°F / 32°C). Not recommended for freezing, as the yogurt separates and the grapes and celery turn mushy.

Substitutions

seedless red grapes → diced crisp apple or dried cranberries. Use ¾ cup (110 g) diced apple tossed in lemon juice, or ⅓ cup (40 g) dried cranberries.
sliced almonds → chopped toasted pecans or walnuts. Use the same amount; also fine to omit for a nut-free salad.
fresh dill or parsley → fresh tarragon. Use 1 tablespoon chopped tarragon, as it is stronger.
plain whole-milk Greek yogurt → half Greek yogurt, half mayonnaise. Use ¼ cup (60 g) of each for a richer, more classic texture.