A lighter, creamy chicken salad with shredded chicken, grapes, pecans, green onions, Greek yogurt and mayo, flavored with sage, smoked paprika, lemon — fresh, crunchy, satisfying.

Why You Will Love This Recipe

• Flavor interplay: sweet grapes, nutty pecans, smoky paprika, tangy yogurt & lemon.

• Creamy dressing without being heavy thanks to mix of Greek yogurt and mayo.

• Great texture from juicy fruit and crunchy nuts.

• Versatile: serve on bread, in lettuce cups, or simply on its own.

• Makes good portion for meal prep or family lunches.

Light Chicken Salad

Light Chicken Salad is a classic elevated—combining simple ingredients in just the right proportions so every bite surprises. Tender, cooked shredded chicken forms the hearty base; red grapes give juicy bursts of sweetness; pecans add satisfying crunch and earthy contrast; chopped green onions bring freshness and a mild pungent bite. The mix of Greek yogurt and mayo balances creaminess with tang, while dijon mustard, smoked paprika, sage, garlic powder, lemon juice, salt, and pepper deepen flavor profile so it doesn’t feel bland or overly rich.

As you stir the dressing, the aroma of mustard and smoked paprika lifts from the bowl; lemon juice brightens everything. The sage adds a subtle herbal under‑note that makes the salad taste more layered than simple chicken and mayo. The garlic powder grounds the flavor, anchoring it—enough to taste but not overpower. Peppers, onions and grapes distributed throughout ensure different textures and temperatures in each forkful.

Serve this salad chilled so flavors meld together. The grapes cool your palate, pecans stay crunchy if stored well, and citrus juice perking up at serving time gives freshness. It’s perfect for sandwiches, for stuffing into lettuce leaves, or simply spooned over a bed of greens.

In US kitchens especially, this version of chicken salad hits the sweet spot between indulgence and lightness—rich enough to feel luxurious, light enough that it doesn’t sit heavy. Use it for meal prep, for picnics, or lunchtime—requires little cooking beyond preparing chicken.

Because ingredients are flexible, you might swap roasted almonds, or change grapes for apple slices. Use leftover chicken or rotisserie to save time. Adjust lemon or mustard to your taste.

Servings

6‑8 servings

Time

Ingredients

• 2 lb boneless skinless chicken breasts, cooked & shredded

• 1½ cups halved red grapes

• ½ cup chopped pecans

• ⅓ cup diced green onions

• ½ cup plain Greek yogurt

• ½ cup mayonnaise

• ¼ cup Dijon mustard

• ½ teaspoon dried sage

• ½ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• 1‑2 tablespoons fresh lemon juice

• Salt & pepper to taste

Instructions

1. In large bowl, combine shredded chicken, red grapes, pecans, and green onions.

2. In separate small bowl, whisk together Greek yogurt, mayo, Dijon mustard, sage, smoked paprika, garlic powder, fresh lemon juice, salt, and pepper.

3. Pour dressing over chicken mixture; stir until everything is coated evenly.

4. Chill if desired; serve in sandwich, lettuce cup, or over greens.

Tips

• Make the salad ahead; flavors improve after chilling.

• Chop grapes fairly small so they distribute more evenly.

• Taste for seasoning as yogurt and mustard bring tang and salt.

• Pecans will go stale; toast lightly if you like more flavor.

• Serve cold; avoid mayonnaise spoilage by keeping chilled.