Light Chicken Salad
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.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 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
In large bowl, combine shredded chicken, red grapes, pecans, and green onions.
In separate small bowl, whisk together Greek yogurt, mayo, Dijon mustard, sage, smoked paprika, garlic powder, fresh lemon juice, salt, and pepper.
Pour dressing over chicken mixture; stir until everything is coated evenly.
Chill if desired; serve in sandwich, lettuce cup, or over greens.
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Make the salad ahead; flavors improve after chilling.
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Chop grapes fairly small so they distribute more evenly.
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Taste for seasoning as yogurt and mustard bring tang and salt.
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Pecans will go stale; toast lightly if you like more flavor.
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Serve cold; avoid mayonnaise spoilage by keeping chilled.