Tossed in a tangy, yet lightened-up dressing, this Chicken Salad with Grapes and Almonds is the perfect treat for your next baby shower, brunch, or meal prep for those busy days! Sweet grapes, crunchy celery, and almonds give it plenty of texture to have you reaching back for seconds. {Gluten-free}
Table of Contents
The Best Chicken Salad with Grapes and Almonds
I’m obsessed with chicken salad, and could easily eat it every day of the week. Although we don’t necessarily think of chicken salad as the healthiest option with all the mayo, there are ways to lighten it up and improve the macros.
My creamy dressing uses a mixture of Greek yogurt and mayo, so you still get the flavor you need, but with a lightened up version. The cooked chicken is high in protein, too, which makes it naturally filling.
Add in some fresh ingredients and sliced almonds, and you have a delicious, crave-able, protein-rich entree to enjoy all week!
For more healthy chicken salad recipes, be sure to try out this Chicken Salad with Cranberries and Walnuts and Grilled Chicken Strawberry Salad too!
Ingredient Notes
- Mayonnaise: I typically use an olive oil or avocado oil mayonnaise.
- Greek yogurt: I used 0% plain Greek yogurt, but any percentage will work.
- Green onions: You could also sub in some finely diced red onion here too.
- Diced chicken: You’ll want precooked chicken for this since it needs to be fully cooked and cooled first. I like to either cook a bunch of chicken breasts in the crockpot, Instant Pot, or oven, or use leftover rotisserie chicken.
- Fresh grapes: Red or green grapes, ideally sliced into halves or quarters.
- Dried cranberries: Try looking for naturally sweetened ones if you can find them.
- Sliced almonds: Sliced or slivered almond both work here.
How to Make Chicken Salad with Grapes and Almonds – Step-by-Step
- In a medium-sized bowl, mix together the mayonnaise, Greek yogurt, green onion, salt, and pepper until combined.
- Combine chicken, celery, red grapes, dried cranberries, and almonds and toss until well coated
- Serve the chicken mixture on a sandwich, wrap, bed of greens, or along with crackers.
Scroll to the recipe card below for the full printable recipe!
Storage Guidelines
Store leftover chicken salad in an airtight container in the fridge for 3-5 days.
If you need to leave it out at room temperature for a party or event, place your serving container into a bowl of ice to keep the temperature below 40 degrees.
Chicken salad does not thaw well, so I don’t recommend freezing any leftovers.
Serving Suggestions
Part of what I love about chicken salad is how downright versatile it is. Sure, you can enjoy it on bread or croissants, or you can eat it with lettuce cups, whole-grain crackers, or even veggie sticks. Sometimes I use thinly sliced apples for extra crunch.
Watching your carbs? Try making some healthy lettuce wraps or serve it on one of these low carb bagels!
Recipe Variations
- Different flavor: Add a tablespoon or two of Dijon mustard, a pinch of fresh herbs (like tarragon, dill, or parsley), and a splash of lemon juice.
- Sweeten to taste: For a slightly sweeter chicken salad, add 1-2 tsp of honey.
- Spin on Waldorf salad: For a twist on Waldorf salad, add diced apple and replace the almonds with chopped walnuts and the cranberries with raisins.
- Swap the yogurt: No Greek yogurt? You can use blended cottage cheese instead!
More Healthy Chicken Salad Recipes
If you love this recipe, you’ll definitely want to try this Cranberry Pecan Chicken Salad with more sweetness from the dried cranberries.
My family loves this No Mayo Waldorf Salad, which uses a vinaigrette instead of that traditional creamy dressing!
Or, you can use cooked turkey to make this Turkey Salad Wrap. Same great flavor, but a great way to use up leftover turkey after the holidays.
Did you try this recipe? Scroll down to leave a star rating and review!
Chicken Salad with Grapes and Almonds
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon each salt and pepper
- 1 1/2 cups diced cooked chicken breast
- 1/2 cup thinly sliced celery
- 1 cup quartered red seedless grapes
- 2 tablespoons dried cranberries
- 2 tablespoons slivered or sliced almonds
Instructions
- In a medium-sized bowl, mix together the mayonnaise, Greek yogurt, green onion, salt and pepper until combined.
- Add the chicken, celery, grapes, dried cranberries and almonds and toss until well coated.
- Serve on a sandwich, wrap, bed of greens or along with crackers.
Notes
- Allow it to sit: This chicken salad recipe tastes best once it’s had a chance to sit for a few hours and absorb all of the flavours. It tastes even better the next day!
- Preparing chicken: You can use diced or shredded chicken for the purpose of this recipe. It’s a great way to use up that leftover chicken. If you’re really short on time, you can also use a store-bought rotisserie chicken.
- Allow chicken to cool: If cooking chicken to make this recipe, allow it to fully cool before mixing with the other ingredients.
- For extra delicious flavour: If you have the time, this salad also tastes great if you toast the almonds first before incorporating them in with the rest of the ingredients.
Nutrition
This recipe was originally posted in April 2023 and the text and formatting were updated in March 2026.
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