Light and Bright Chicken Salad 

Some people hate chicken salad, tuna salad, potato salad, pasta salad, etc because they are chock full of mayonnaise. Well, allow me to introduce you to mayo’s lighter, tangier, less gross cousin – Greek yogurt!

It has the same consistency as mayo, and it tastes just as delicious, if not more. Also, I want to give a shout out to my coworker Camille who brought the most delicious chicken salad into our office one day – I don’t have a recipe, but I remember two things: walnuts and grapes. Other than that, I have gone with common sense as far as what else should be in this salad. And it works!

All you have to do is pick your mix-ins, combine it with chicken…. and add yogurt!

Homemade lunch is the BEST lunch!

Light and Bright Chicken Salad 


2 large boneless, skinless chicken breasts

3/4 cup plain Greek yogurt 

10 seedless red grapes, halved 

1 celery stalk, diced 

1 large shallot, diced 

1/4 cup walnuts, chopped 

Olive oil 

Kosher salt 



1. Preheat oven to 375 degrees. Rub chicken breasts with a bit of oil, season with salt and pepper, and bake for 40 minutes or until cooked through. Let cool.

2. Chop chicken into small cubes, and combine with the grapes, celery, shallots, and walnuts in medium bowl.

3. Mix in the yogurt, and season to taste with salt and pepper. Allow to cool in refrigerator before serving. 

3 Comments Add yours

  1. connie9661 says:

    Hi chassie, I love chix salad!!! This recipe looks wonderful, I will try it! I don’t like mayo, so I like the ideal of using Greek yogurt!!! Yayyy!!!

    Sent from my iPhone


    Liked by 1 person

  2. KR says:

    Great recipe! 🙂 Thank you for sharing!


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