Chicken salad with grapes and celery in yogurt dressing

Some recipes feel like a warm sweater; this chicken salad with grapes and celery is one of those for me. I remember afternoons when the kitchen smelled faintly of lemon and toasted nuts while my mom chopped celery with a rhythm that sounded like tiny rain. This version swaps heavy mayo for tangy Greek yogurt, so it still feels indulgent but lighter — creamy, bright, and pleasantly crunchy. I love how the sweet burst of halved grapes plays against the crisp, pale-green celery, and that little snap when you bite into a toasted walnut. It’s the kind of salad I make for picnics, quick weeknight dinners, or when I want something soothing and cheerful on the plate.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes (using rotisserie) / 25 minutes (if poaching)
• Cook Time: 15 minutes (if poaching)
• Total Time: 30 minutes (rotisserie) / 40 minutes (poaching)

Why This Recipe is Awesome

This chicken salad balances creamy and crunchy, sweet and tangy — and it comes together fast. It tastes fresh and bright, not heavy; the Greek yogurt dressing gives a silky, slightly tangy coating while grapes add juicy pops and celery supplies that satisfying crunch. It’s so easy even your oven can’t mess it up (because you can skip it). Serve it on a bed of greens, in a sandwich, or scooped into avocado halves. The textures sing together: creamy, crisp, juicy, and nutty.

Ingredients

For the Main Dish:

• 2 cups cooked chicken, shredded or diced (about 8 oz; use rotisserie or poach breasts)
• 1 cup seedless grapes, halved (red or green)
• 1 cup celery, thinly sliced (about 2-3 stalks)
• 1/3 cup red onion, finely chopped (or 2 scallions, thinly sliced)
• 1/2 cup toasted walnuts or pecans, roughly chopped
• 1/4 cup fresh parsley, chopped (optional)

For the Sauce / Garnish (if applicable):

• 3/4 cup plain Greek yogurt (full or 2% for creaminess)
• 2 tbsp mayonnaise (optional for extra richness)
• 1 tbsp Dijon mustard
• 1 tbsp honey or maple syrup
• 1 tbsp lemon juice (fresh)
• 1/2 tsp celery seed (optional)
• Salt and black pepper to taste (about 1/2 tsp salt, 1/4 tsp pepper)
• Pinch of smoked paprika or a dash of cayenne (optional for warmth)

How I Make It

Step 1:

If I use store-bought rotisserie chicken, I shred it straight away while it’s still warm so it fluffs easily — about 2 cups total. If I poach, I place two boneless, skinless chicken breasts in a saucepan, cover with water, add a bay leaf and a smashed garlic clove, bring to a gentle simmer, and cook for about 12–15 minutes until the center reads 165°F. I let the chicken rest 5 minutes and then shred or dice it.

Step 2:

I toss the shredded chicken with halved grapes, sliced celery, chopped red onion, toasted nuts, and parsley in a large bowl. The colors — pinkish chicken, glossy grapes, pale-green celery — look happy together. For crunch, I always toast the nuts in a dry skillet for 3–4 minutes until they smell toasty and darken slightly. Watch them closely; nuts go from golden to burnt fast.

Step 3:

For the dressing, I whisk together Greek yogurt, mayo (if using), Dijon, honey, lemon juice, celery seed, and a pinch of salt and pepper. I taste and adjust — more lemon if it needs brightness, more honey if the grapes are tart. The dressing should be creamy and slightly tangy; it makes a gentle clinging coat on the ingredients.

Step 4:

I pour the dressing over the chicken mixture and fold gently until everything looks evenly coated. Don’t overmix — I stop when I see ribbons of dressing and everything looks glossy. I refrigerate for at least 30 minutes so flavors meld and the salad chills; it tastes even better the next day. If I’m impatient, I eat a spoonful right away and then sigh at myself for not waiting.

Step 5:

Finish with an extra sprinkle of chopped nuts and a few parsley leaves. Serve on buttered toast, inside a croissant, scooped into lettuce cups, or piled onto a green salad. If you like contrast, add a handful of arugula or sliced apple on the side for peppery or crisp notes.

Pro Tips

• Use rotisserie chicken for speed and flavor, or poach breasts gently until they reach 165°F.
• Toast nuts in a dry skillet over medium heat and smell for doneness — they’ll go from toasty to burnt quickly.
• Cut grapes in half, not quarters; they should pop with juice but not overwhelm each bite.
• Make it a day ahead — chilling for at least 2 hours lets flavors marry and the texture firm up nicely.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cubed, firm tofu or chickpeas for a vegetarian option — texture changes but flavor stays bright.
• Use full mayo in place of some yogurt for a richer, creamier salad; reduce mayo if you want lighter results.
• Replace walnuts with sunflower seeds to make it nut-free; toasted pumpkin seeds also add great crunch.
• For dairy-free, use a plant-based yogurt and replace mayo with vegan mayo — flavor shifts slightly but still tasty.

Variations & Tips

• Spicy: Add 1/2 tsp cayenne and swap grapes for diced mango for a sweet-spicy contrast.
• Kid-friendly: Skip the red onion and swap walnuts for chopped grapes for extra sweetness.
• Mediterranean: Add chopped cucumber, olives, and a teaspoon of oregano; swap honey for a little red wine vinegar.
• Crunch boost: Fold in chopped crisp apples instead of grapes for an autumnal twist.
• Herb-forward: Mix in dill and chives instead of parsley for a garden-fresh flavor.
• Creative twist: Mix in a tablespoon of curry powder into the dressing for an Indian-inspired chicken curry salad.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the salad up to 24–48 hours ahead and store it in an airtight container. Keep nuts separate if you want them super-crispy, and stir them in just before serving.

Can I double the recipe?

Sure thing. Double ingredients and use a larger bowl. If poaching, do breasts in a single layer in a wide pan so they cook evenly; cook time stays similar.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

For poached chicken, check that the thickest part reaches 165°F and the juices run clear. For the salad, look for evenly coated ingredients, chilled texture, and bright, balanced flavors.

What if I don’t have ingredient X?

If you lack grapes, use diced apple or dried cranberries. No Greek yogurt? Use all mayo or a mix of sour cream and mayo. No nuts? Pump seeds in for crunch.

How I Like to Serve It

I love this on toasted sourdough with a crisp pickle and an iced tea for an easy summer lunch. For potlucks, I spoon it into a halved avocado or pile it onto croissants. It also packs beautifully for picnics — keep the nuts separate until you’re ready to eat. In fall, I swap grapes for apple and add a pinch of curry powder for cozy flavors.

Notes

• Store leftover chicken salad in an airtight container in the fridge up to 3 days.
• Reheat any leftover cooked chicken to an internal temp of 165°F before using in hot dishes; this salad tastes best chilled.

Final Thoughts

Closing: This chicken salad with grapes and celery feels like comfort and sunshine on a plate — now go impress someone, or just yourself, with your homemade masterpiece!