Creamy Chicken Salad with Grapes

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  • 1 pound boneless, skinless chicken breast
  • 1 Tablespoon salt-free seasoning (optional)
  • 1 Tablespoon light mayonnaise
  • 1/2 cup low-fat, plain Yogurt
  • 2 teaspoons mustard, Dijon or Creole
  • 2 Tablespoons apple cider vinegar
  • 2 celery stalks, diced small
  • 1/4 cup chopped pecans
  • 1 apple, diced small
  • 1 cup grapes, sliced in half
  • 1/4 teaspoon Kosher salt
  • fresh ground back pepper, to taste


  1. Preheat oven to 350°F.
  2. Trim chicken breast and season with salt-free seasoning.
  3. Spray a medium sauté pan with cooking spray or add 1 teaspoon of oil. Place over medium-high heat. Add chicken breast and cook until golden brown on the bottom. Flip the chicken and place chicken on a baking sheet, place in the oven and bake for about 10 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165°F. Set aside to cool.
  4. While the chicken is cooling, add all remaining ingredients to a large bowl and mix thoroughly.
  5. Dice or shred the cooled chicken breast and add it to the sauce mixture. Fold together thoroughly.

Source: FoodShareSC’s Culinary Medicine Kitchen