1 large boneless, skinless chicken breast (or 2 cups shredded cooked chicken)
1/2 cup diced onion
2/3 cup diced celery (1–2 ribs)
2/3 cup grapes, halved
1/2 cup pecan or walnut pieces (optional)
3/4 cup plain Greek yogurt
1 tbsp dijon mustard
Pinch fine sea salt
Freshly cracked pepper
To cook chicken, heat oven to 350° F. Season chicken with salt and pepper and place in a baking dish. Cover with foil and bake 20-30 minutes, or until a thermometer inserted into the center of the chicken breast reads 165° F and juices run clear. Remove from oven and cool before shredding with 2 forks. (Skip this step if using cooked or leftover chicken.)
To toast pecans, place them on a baking sheet and toast at 400°F for 6-8 minutes. Watch carefully so they don’t burn!
Chop onion, celery, grapes and pecans.
In a large bowl, mix together all ingredients, stirring until chicken is evenly coated.
Store chicken salad in the refrigerator in an airtight container up to 4 days.
For the best texture I prefer shredded chicken. You can also chop it into bite-sized pieces if you prefer a chunkier chicken salad.
Leave the grapes out if you want, or swap them for raisins or dried cranberries.
You can use shredded rotisserie chicken or canned chicken if you’d like.
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