Chicken salad with walnuts and grapes

Total Time:   20 min   Prep: 20 min  Cook:  0 min  Serves: 4
Difficulty: Easy

This is not your ordinary chicken salad recipe. This one’s got crunchy nuts and sweet grapes, plus three types of fresh vegetables. The slight tang from the yogurt and zing from the ginger makes this version sing. You can use any leftover chicken that you have on hand or pick-up a rotisserie chicken from the deli instead. Serve over salad greens or spoon into lettuce leaves, like romaine or Bibb, as a hand-held variation. This salad holds up well in the refrigerator for a few days so make it ahead and divide into individual packable containers for a grab-and-go lunch.


Plain fat free yogurt

¼ cup(s)

Fat free mayonnaise

¼ cup(s)

Ginger root

¼ tsp

Roasted skinless boneless chicken breast

6 oz, cubed

Uncooked scallion(s)

2 medium, chopped




¼ cup(s), red, seedless, quartered

Uncooked celery

¼ cup(s), chopped

Uncooked carrot(s)

¼ cup(s), grated

Chopped walnuts

2 Tbsp


1. In a large bowl, combine yogurt, mayonnaise and ginger; add chicken and stir until chicken is well-coated.

2. Add scallions, grapes, celery, carrots and walnuts; gently stir, cover and chill until ready to serve. Yields about 1/2 cup per serving.