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Chicken Salad with Grapes and Almonds

A delicious summer salad combining tender chicken, juicy grapes, creamy dressing, and crunchy almonds, perfect for picnics, lunchboxes, or light dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 cup Plain Greek Yogurt Provides a thick, creamy base.
  • 1/2 cup Sour Cream Adds tanginess.
  • 1/2 cup Mayonnaise Binds the salad together.
  • 2 tbsp Honey Adds sweetness.
  • 1 tbsp Fresh Lemon Juice Brightens the flavor.
  • to taste Salt and Pepper Essential for seasoning.
Main Ingredients
  • 2 cups Boneless Skinless Chicken Breast Poached and cubed.
  • 1 cup Red Grapes Juicy and sweet.
  • 1 medium Apple Crisp for texture.
  • 1 cup Celery Chopped for crunch.
  • 1/4 cup Green Onions Sliced for mild flavor.
  • 1/2 cup Slivered Almonds Toasted for crunch.
  • 1/2 cup Dried Cranberries Adds surprise sweetness.
  • 1/4 cup Fresh Parsley For freshness and color.

Method
 

Preparation
  1. In a small bowl, whisk together Greek yogurt, sour cream, mayonnaise, honey, and lemon juice until smooth. Season with salt and pepper to taste.
  2. Spread slivered almonds on a baking sheet and toast in a preheated 400°F oven for about 5 minutes, watching closely to avoid burning.
  3. Poach the chicken breasts in boiling water for about 15 minutes until cooked through, or use rotisserie chicken. Cube the chicken.
  4. In a large bowl, combine the chicken, grapes, apple, celery, green onions, toasted almonds, cranberries, and parsley.
  5. Pour the dressing over the salad mixture and gently fold everything together. Taste and adjust seasoning if necessary.
  6. Cover and chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. Can be served in pitas or on mixed greens.