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Grape and Herb Chicken Salad

  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes


  • 2 boneless skinless chicken breasts, poached and cooled
  • 2 stalks celery, thinly sliced (cucumber is nice if you’re out of celery)
  • 1/2 cup sliced green onions
  • 1/3 cup coarsely chopped fresh parsley
  • 1 heaping cup halved purple grapes
  • 1/3 cup mayonnaise
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons dijon mustard
  • 3 tablespoons half and half or buttermilk
  • sea salt and fresh cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • Salad greens or toasted bread for serving


  1. Coarsely chop cooled poached chicken. Set aside.
  2. In a medium bowl, whisk together mayonnaise, yogurt, mustard, half and half or buttermilk, salt and pepper, and cayenne. Taste and season according to your taste.
  3. Add the chopped chicken, celery or cucumber, green onions, parsley, and grapes. Toss. Refrigerate for at least 2 hours before serving. Enjoy over salad greens or toasted bread.


  • Serving Size: 4