Description

A delicious and creamy chicken salad made with tender shredded chicken, sweet dried cranberries, crunchy celery, juicy grapes, and crunchy walnuts or pecans. Tossed in a rich, flavorful dressing, this salad is perfect for meal prep, sandwiches, wraps, crackers, or a light lunch. It offers the perfect balance of sweet, savory, and crunchy flavors in every bite.

Ingredients

For the Salad

  • 4 cups cooked shredded chicken
  • 1 cup seedless green grapes, halved
  • ¾ cup dried cranberries
  • ½ cup celery, diced
  • ½ cup walnuts or pecans, chopped
  • 2 tablespoons red onion, finely chopped (optional)

For the Dressing

  • ¾ cup mayonnaise
  • ¼ cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
    Instructions
  • Step 1: Prepare the Ingredients
  • Cook and cool the chicken completely.
  • Shred or chop the chicken into bite-sized pieces.
  • Wash and halve the grapes.
  • Dice the celery into small pieces.
  • Chop the walnuts or pecans.
  • Finely chop the red onion if using.
  • Step 2: Make the Dressing
  • In a large mixing bowl, add the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper.
  • Whisk everything together until the dressing is smooth and creamy.
  • Step 3: Combine the Salad
  • Add the shredded chicken to the bowl.
  • Stir in the grapes, dried cranberries, celery, walnuts (or pecans), and red onion.
  • Gently mix until all ingredients are evenly coated with the dressing.
  • Step 4: Chill the Salad
  • Cover the bowl with plastic wrap or a lid.
  • Refrigerate for at least 30 minutes.
  • Chilling allows the flavors to blend and improves the texture.
  • Step 5: Serve
  • Remove the salad from the refrigerator.
  • Stir gently before serving.
  • Serve chilled in meal-prep containers, sandwiches, croissants, wraps, lettuce cups, or over fresh greens.
  • Storage Instructions
  • Store in an airtight container in the refrigerator.
  • Keep refrigerated for up to 3–4 days.
  • Do not freeze, as the dressing may separate and affect the texture.
  • Chef’s Tips
  • Use rotisserie chicken for extra flavor and convenience.
  • Toast the walnuts or pecans before adding them for more crunch.
  • Add diced apples for extra sweetness and texture.
  • Adjust the amount of mayonnaise to make the salad creamier or lighter.