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Chicken Salad with Grapes and Cashews

A quick and textured chicken salad featuring creamy Greek yogurt dressing, sweet grapes, and crunchy cashews, perfect for sandwiches, wraps, or light dinners.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dressing
  • 1/2 cup plain Greek yogurt Use unsweetened variety
  • 1/4 cup mayo Regular or light mayo
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar Adjust to taste
  • 3/4 teaspoon kosher salt Adjust to taste
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
Salad
  • 2 1/2 cups cooked chicken, cubed or diced Use day-old roasted chicken or poach breasts to save time
  • 1 1/2 cups red grapes, sliced Slice in half for even distribution
  • 1 cup finely diced celery
  • 1 cup roasted cashew halves and pieces Store separately to keep crunchy
  • to taste any extra seasonings you like (dried herbs, fresh herbs, salt and pepper)

Method
 

Preparation
  1. Whisk the dressing ingredients until smooth. Taste and adjust, keeping in mind that it should taste salty/concentrated.
  2. Toss chicken, grapes, celery, and cashews with the dressing as desired.
  3. Adjust seasoning and add freeze-dried herbs if preferred.
  4. Serve on a wrap, sandwich, or as is.
Serving
  1. Serve chilled on a bed of greens, in a sandwich, or with crackers.
Storage
  1. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

Do not leave the salad at room temperature for more than two hours. Chill the salad for 15–30 minutes before serving so flavors meld.