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Delicious Creamy Poppyseed Chicken Salad with Grapes recipe photo

Creamy Poppyseed Chicken Salad with Grapes

This Creamy Poppyseed Chicken Salad with Grapes is fresh, flavorful, and effortlessly delicious—perfect for lunch or a light dinner!
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked, shredded chicken
  • 1 cup red seedless grapes halved
  • 1/2 cup celery chopped
  • 1/4 cup green onions chopped
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons poppy seeds
  • salt and pepper to taste
  • 1 tablespoon lemon juice

Equipment

  • Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons
  • Spoon or spatula
  • Serving bowl or storage container

Method
 

  1. Start with 2 cups of cooked, shredded chicken. Use leftover roasted chicken or poach chicken breasts until tender and shred them using two forks.
  2. Halve 1 cup of red seedless grapes, chop 1/2 cup of celery, and finely slice 1/4 cup of green onions.
  3. In a bowl, combine 1/2 cup Greek yogurt and 1/4 cup mayonnaise. Stir in 2 tablespoons poppy seeds, 1 tablespoon lemon juice, and season with salt and pepper to taste. Mix well until smooth.
  4. Add the shredded chicken, grapes, celery, and green onions to the dressing. Gently fold everything together so the dressing coats all ingredients without mashing the grapes.
  5. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Use rotisserie chicken for a quick shortcut to save time.
  • Add chopped nuts like almonds or walnuts for extra crunch and healthy fats.
  • Swap grapes with apples or add dried cranberries for varied sweetness and texture.
  • Store salad in an airtight container in the fridge for up to 3 days; add grapes just before serving for best texture.
  • Try dairy-free yogurt and vegan mayo to make this recipe plant-based.