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Crunchy Chicken Salad with Grapes and Creamy Yogurt Dressing

Chicken salad with grapes and celery tossed in a light, creamy poppyseed dressing.

bowl of prepared chicken salad with poppyseed dressing

This slightly sweet chicken salad is a fridge favorite and an easy way to add protein to your lunch. I use a modest amount of mayonnaise and bulk it up with plenty of mix-ins for texture and flavor.

Ingredients you’ll need

  • Cooked chicken breast – Leftover roasted or rotisserie chicken works great. Chop or shred to your preferred size.
  • Red seedless grapes – Halved; quarter them if the grapes are large.
  • Celery – About 3 stalks, finely diced for crunch.

Poppyseed Dressing

  • Mayonnaise – Use a good-quality mayonnaise.
  • Apple cider vinegar – Adds brightness to the dressing.
  • Honey – Sweetens the dressing; you can substitute granulated sugar if you prefer.
  • Poppy seeds – Found in the spice aisle.
  • Spices – Salt, black pepper and a dash of dried mustard powder.

How to make

This recipe takes about 10 minutes to prepare and is ideal for using leftover roasted or rotisserie chicken.

chopped cooked chicken, diced celery and red grapes in a large mixing bowl

Chop and mix

Chop or shred the cooked chicken. In a large bowl, combine the chicken with halved grapes and diced celery.

poppyseed dressing ingredients whisked together

Make dressing

Whisk together mayonnaise, apple cider vinegar, honey, poppy seeds, salt, pepper and a dash of dried mustard until smooth and well combined.

closeup of texture of creamy chicken salad

Combine

Pour the poppyseed dressing over the chicken mixture and toss until everything is evenly coated. Taste and adjust seasoning as needed. Cover and chill at least 1 hour for the flavors to meld.

Variations

  • Add 1/3 cup chopped toasted pecans or walnuts for extra crunch.
  • For a lighter version, swap plain Greek yogurt for some or all of the mayonnaise.
  • Substitute diced apple for grapes for a different fruity note.
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Serving and Storage

Serve: Spoon the chicken salad onto toasted bread for a sandwich, serve with crackers, or place over mixed greens for a light meal.

Store: Keep leftovers in an airtight container in the refrigerator and use within 3 days. This salad does not freeze well.

Make a tasty chicken salad sandwich with whole grain toast, butter lettuce and sliced avocado.

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📖 Recipe

Chicken Salad with Grapes

Chicken salad with grapes tossed in a creamy poppyseed dressing.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 7
Calories: 200 kcal (approx.)

Ingredients

  • 2 c. cooked chicken breasts, chopped
  • 1 c. red seedless grapes, halved
  • 1 c. celery (about 3 stalks), diced

Poppyseed Dressing

  • ½ c. mayonnaise
  • 2 tsp. apple cider vinegar
  • 2 tsp. honey
  • 1 tsp. poppy seeds
  • ¼ tsp. salt (omit if using salty rotisserie chicken)
  • ¼ tsp. black pepper
  • Dash of dried mustard powder

Instructions

  1. In a large bowl, combine the diced chicken, halved grapes and diced celery.
  2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, poppy seeds, salt, pepper and dried mustard.
  3. Pour the dressing over the chicken mixture and toss until evenly coated. Cover and chill for at least 1 hour. Adjust seasoning to taste.

Notes

If your rotisserie chicken is salty, skip adding extra salt to the dressing.

Nutrition

Calories: 200 kcal | Carbohydrates: 6 g | Protein: 13 g | Fat: 13.5 g (per serving, approximate)

large bowl of prepared chicken salad with poppyseed dressing and grapes and celery

More recipes you may enjoy:

  • Mom’s Classic Tuna Salad
  • Cranberry Apple Tuna Salad

I hope you enjoy this chicken salad — I like to make a big batch to have ready for lunches during the week.

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