This Healthy Chicken Salad with Grapes Recipe perfect for meal prep, a potluck, or simply serve it for lunch on a sunny afternoon. Loaded with juicy chicken, tart slices of granny smith apples, sweet red grapes, crunchy celery, and creamy mayo and Greek yogurt to hold it all together, this healthier version of the classic chicken salad is delicious and packed with lean protein.
Healthy Chicken Salad Recipe
I have been making this chicken salad with grapes for years – ever since my 20s when my roommate made it for me; her dad owned a deli and this apparently was one of his signature salads. She whipped it up in the little kitchen in our apartment one day for lunch and I was hooked after one bite and I am pretty sure I packed it for my work lunch on the reg for many days after.
Loaded with juicy chicken, tart slices of granny smith apples, sweet red grapes, crunchy celery, and just a touch of mayo and greek dressing to hold it all together, this Chicken Salad is delish any way – over lettuce, on a cracker, with some bread, spooned directly into my mouth. Any way I can eat it, I am there.
It’s also amazing for meal prep – especially during the warm weather months!
Looking for a dairy free chicken salad? I love my Avocado Chicken Salad!
Why I Love this Recipe
- High Protein: there’s almost 30 grams of protein per serving for this recipe, making it the perfect healthy lunch option for meal prep
- Versatile: this greek yogurt chicken salad is delicious in a sandwich, with crackers, over greens, in lettuce wraps. You name it, this chicken salad works.
- Flavor and Texture: this chicken salad is creamy, sweet, savory, and full of crunch.
- Healthier Waldorf CopyCat: I am a big fan of waldorf chicken salad and this healthier version tastes just like it, but uses less mayo for less saturated fat.
- Great way to Use Leftover Chicken: whether it’s my Spice Rubbed Whole Chicken, Air Fryer Chicken Thighs, or Baked Lemon Garlic Chicken, this recipe makes perfect use of your leftovers.
Ingredients for this Chicken Salad with Grapes Recipe
This easy chicken salad recipe is light and flavorful. Plus there’s a great crunch to it thanks to all the yummy mix-ins! Here’s whatcha need:
- boneless chicken breast – You can substitute tenderloins or chicken thighs if you have those on hand. You’ll need about a pound either way.
- chicken broth – Low sodium is key, but you could also sub water.
- apple – One medium apple will do! Peel and cut into small cubes. My favorites are granny smith, pink lady, or honey crisp.
- red grapes – Make sure you grab the seedless fresh grapes and cut them in half.
- celery – I love the crunch the chopped celery adds to the chicken salad.
- mayo – You’ll notice this recipe only uses a small amount of mayonnaise as our base. Because mayo is high in fat, I like to keep the amount down while still keeping the classic flavor and creaminess.
- plain Greek yogurt – By using Greek yogurt as well as the mayo, you’re able to combine everything together with the same sort of base “dressing” without the high calories of only using mayo!
- salt and pepper – To taste.
- pecans – This is optional but it does add a nice taste and texture. Walnuts are another great addition (or substitution)!
- salad greens – optional, but I love serving this chicken salad over a bed of lettuce.
Substitutions and Additions
- Short on time? You can use leftover chicken or use rotisserie chicken for quicker prep! This is a great use of meal prep shredded chicken.
- For a little more flavor and bite, add in some dijon mustard or diced red onion. You could also add a splash of lemon juice to brighten it up.
- Add in extra celery or crunchy bell peppers for more veggie power.
- Toss in some garden herbs like fresh parsley or fresh dill.
- If you don’t like grapes, substitute with another fresh fruit or add in raisins, or dried cranberries.
- Swap nuts for seeds or diced avocado.
- For a dairy free version, you could swap in mashed avocado, dairy free yogurt or dairy free sour cream. You could also use more mayo in place of the greek yogurt.
- Instead of chicken, make this with tuna or chickpeas!
How to Make Healthy Chicken Salad
Homemade Chicken Salad is a breeze with just a few simple steps! Be sure to check out the recipe carb below for full recipe and directions.
- First up, season the chicken with salt and pepper. Cook chicken (whether breasts or tenders) in broth or water in your Instant Pot on Manual for 15 minutes, plus a full, natural release. You can also bake in the oven, poach on the stovetop, or cook on low for 4-6 hours in your crock pot if you don’t have an Instant Pot.
2. Drain the chicken well, then dice or shred. Allow chicken to chill before mixing with the other ingredients.
3. Once your chicken has cooled, toss it with the grapes, apples, and celery.
4. Mix together Greek yogurt and mayo, then gently add it to the chicken mixture.
5. Season with salt and pepper and top with nuts, if desired.
6. Serve over mixed greens, on bread or on a multigrain roll, or with crackers and enjoy!
How to Serve
- As a salad: My favorite way to enjoy this Chicken Salad is over greens with some extra sliced apples, grapes, and nuts. No need even for a dressing!
- In a sandwich: I love this salad with toasted Canyon Gluten Free Bread. It’s delicious in a wrap or lettuce wraps, too.
- With crackers or chips: I love a scoop-able salad and this chicken salad is delicious with your favorite whole grain cracker.
Storage
Store leftover chicken salad in the refrigerator for 3-5 days in an airtight container. This recipe tastes even better on day two, making it perfect for meal prep.
Recipe FAQs
It depends on your definition of healthy, but store-bought chicken salad often contains unnecessary ingredients that add calories and saturated fat. My version contains fresh veggies and fruit, lean chicken, and is made with a combination of mayo and Greek yogurt instead of all mayo.
For a more thorough answer, check out this article from Healthline.
Chicken salad will stay fresh in the fridge for 3-5 days in an airtight container, making it a perfect meal prep recipe.
More Chicken Salad Recipes
Chicken Quinoa Mediterranean Bowl
Curry Chicken Salad | Pinch of Yum
Cranberry Chicken Salad | The Endless Meal
Chicken Salad with Grapes
Ingredients
- 1 lb boneless chicken breast or tenderloins
- 2 cups low sodium chicken broth
- 1 medium apple diced into small cubes (I used Granny Smith)
- 1 cup red seedless grapes cut in half
- 1/2 cup celery chopped
- 3 tablespoons mayo
- 2 tablespoons Greek yogurt
- Salt, pepper, and garlic powder
- 2 tablespoons pecans or walnuts
- For serving: mixed greens, gluten-free or multigrain bread, crackers, a spoon
Instructions
- If your chicken is raw, prep this first. Sprinkle chicken with salt, pepper, and garlic powder.
- In your Instant Pot – add 1 cup of broth or water and your raw chicken breast. Cook for 15 minutes and do a full natural release. Drain well and shred.
- In your oven- cook chicken breast on 350 for 30 minutes. Let cool and dice.
- On your stovetop – cover chicken with broth or water and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Then remove from heat and cover for 20 minutes before dicing or shedding and drain well.
For the Chicken Salad:
- Drain chicken well, then dice or shred. Allow chicken to cool if it's still warm.
- Place chicken in a large bowl or container. Toss chicken, grapes, apples, and celery together.
- Mix greek yogurt and mayo, then gently add it to the chicken mixture.
- Season with salt and pepper to taste and top with nuts, if desired. Allow chicken salad to chill in the refrigerator and flavors to meld for up to 2 hours if you have the time. Totally worth the wait!
Anna says
Hi…. i’m doing the 21 day fix … Hiw would i measure out one serving when everything combined is in a big bowl… do i just fill up a red container ?
Nancylynn says
Hi Anna – You would just take the entire completed recipe and divide it as evenly as possible into 4 portions. The containers on each recipe are calculated to account for all the ingredients mixed together and divided by the amount of servings. I hope that helps!
Melissa says
Perfect summer lunch! I made it twice this month! Loved how easy the chicken was to make in the instant pot! My boys loved the fresh chicken too, finally not chicken nuggets! 🙂 Thanks!
Nancylynn says
Lol at the chicken nugget victory! So glad you loved the recipe, thank you!
Candy says
Love this recipe to make ahead for lunches. The grapes, apples and celery give great texture and it’s just creamy enough without being too dry or going overboard. Family approved, too- my daughter, 6, likes to report what she tastes in each bite and with every discovery her face lights up! Another win from your fab recipes and meal plans!!
Nancylynn says
That is the CUTEST! I’m so glad you love it! And make ahead lunches is the way to go!
Rachel Johnsen says
I loved this recipe just as much as I thought I would! Super easy to make, especially if you use roast chicken. It was the perfect lunch for work this week!
Nancylynn says
Sounds perfect! Thank you for sharing!
Jodi says
This is one of my my favorite summertime recipes! So easy and delicious. It’s great to take to gatherings too.
Nancylynn says
I agree, it’s great to take along to feed a crowd! Thank you Jodi!
Lindsay Hutnik says
This is a classic lunch recipe that can be made with variations but this one is my favorite! It’s simple but is a blast of flavor and color. It’s yummy on a sandwich or with crackers. I will definitely be putting into my rotation as a healthy lunch to have on hand!
Nancylynn says
Thank you so much Lindsay! I also love it in a hollowed out cucumber for some more veggies!
Carrie says
This salad is everything I was hoping it would be, and more! I grew up eating the tuna salad my mom made and it was just so delish cuz if the wonderful sweet grapes she’d always add. I knew this recipe would be a winner cuz of the perfect combo of sweet and crunchy of the fruits and veggies. I was entirely pleasantly surprised how the little amount of Mayo combined with Greek yogurt made the PERFECT creamy dressing for the salad. It was just right! We ate this for two days and my husband and I both agree that the flavors were even better the second day! (I used a rotisserie chicken for this, as well, and feel it was just right!) This will definitely be my go-to chicken salad! Thank you!
Nancylynn says
Carrie, thank you for this amazing and detailed comment! Totally agree that it tastes even better the second day! Glad you loved it!!
Jacquelyn says
Absolutely delicious and refreshing! Perfect paired with triscuits, veggies, etc.
Nancylynn says
Thanks Jacquelyn!
Julie Welch says
This is so good!! The chicken is tender, the flavors are perfect and I love the crunch of the apple!
Nancylynn says
I love a good crunch too, Julie! Thanks for the comment!
Sarah Huff says
This is soooo good! I used avocado instead of Greek yogurt to avoid dairy and I was pleasantly surprised how good it is. Will definitely be making this all of the time now.
Nancylynn says
Good substitution! Thanks Sarah!
Sarah says
This is another winner. It’s good and creamy, but with some crunch. Adding the fruit reminds me of a Waldorf salad, which was a summer staple in my house growing up. I think this is something healthy that might be acceptable to both of my parents when they come to visit.
Nancylynn says
Sharing with your parents sounds perfect – I love that!
Melissa Ziegler says
Love this recipe..super easy and delicious! Love the freshness of the grapes and apples. It is a weekly staple at our house.
Nancylynn says
Glad you love it, Melissa!
Annette says
As always, this recipe is great. It is perfect for a pool, lake, or beach day. I will definitely be making this again!
Nancylynn says
Yes, it’s so versatile! Thank you!
Tracy C says
I love this recipe and frequently use it for lunches. I prep enough for the week and save it in my portioned containers. It is delicious all week long.
Nancylynn says
This is so perfect – great idea, thank you for sharing!
Heather Baum says
Looks amazing we love chicken salad so I’m happy to see a “fixed” version. Quick question where does the orange container come from?
Nancylynn says
The orange container comes from the dressing since it is mayo based
Lauren Maldonado says
I have so much canned salmon and tuna on hand and am feeling sick of chicken right now (lol). How do you think the fish would be as a sub?
Nancylynn says
I think it would be FAB and have eaten it with tuna many times!!!!! 🙌🙌🙌