A flavorful and nutritious chicken salad with a modern twist, combining creamy dressing, juicy grapes, and buttery avocado for a delightful meal.
Ingredients
Scale:
2 cups cooked chicken breast, shredded or diced
1 ripe avocado, diced
1 cup red seedless grapes, halved
1/2 cup walnuts, toasted and roughly chopped
1/4 cup celery, finely chopped
Optional: 1/4 cup red onion, finely sliced
1/2 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon honey
Optional: Dash of white wine vinegar
2 tablespoons fresh dill, chopped
1 tablespoon chives, finely chopped
Zest of 1 lemon or lime
Sprinkle of smoked paprika
Optional: Cracked black pepper
Instructions
Prepare the Ingredients: Shred the cooked chicken into bite-sized pieces. Dice the avocado and halve the grapes. Toast the walnuts and chop the celery finely. Slice the red onion if using.
Mix the Dressing: In a bowl, combine mayonnaise, Greek yogurt, lemon juice, and Dijon mustard. Whisk until smooth. Add salt, pepper, honey, and optionally white wine vinegar.
Combine the Salad: In a large bowl, add chicken, avocado, grapes, walnuts, and celery. Pour dressing over and toss gently. Add red onion if desired.
Add the Herbs: Sprinkle dill and chives over the salad. Add lemon or lime zest. Fold in herbs gently and add cracked black pepper if desired.
Chill and Serve: Refrigerate for at least 30 minutes. Serve chilled on its own, in a sandwich, or with lettuce.
