Easy Chicken Salad with Grapes

This super quick and Easy Chicken Salad with Grapes is made with the help of a food processor! My version is filled with veggies, chicken breast, and red grapes in a creamy dressing. Perfect to make-ahead for lunch this week!

Author: Project Meal Plan

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 servings

Calories: 371 kcal per serving

Ingredients

2 stalks - celery
1 - carrot
¼ - red onion
1 lb - chicken breasts
1 ½ cups - red grapes
½ cup - mayonnaise
⅓ cup - plain Greek yogurt
1 tbsp - honey
1 tbsp - fresh dill
2 teaspoons - dijon mustard
½ tsp - garlic powder
¼ tsp - salt & fresh ground black pepper

Instructions

Cut the celery, carrots, onion and chicken breasts into large chunks so they fit into the food processor. First, add the celery, carrots and onion to the food processor. With the lid on, pulse the veggies for about 10 seconds, until they appear very finely minced. Take the lid off and pour the processed veggies into a large mixing bowl.
Add the chunks of chicken breast to the food processor. With the lid on, pulse 5-7 times, until the chicken appears very finely shredded. This will happen quickly, so be sure to watch the chicken and not overprocess. Pour the processed chicken into the bowl with the veggies.
Add all the remaining ingredients to the large mixing bowl with the veggies and chicken, including the grapes, mayonnaise, Greek yogurt, honey, dill, mustard, garlic powder, salt and pepper. Stir together until well mixed and creamy. Add additional salt or pepper to taste.
Serve immediately if your ingredients were cold. If the chicken was warm, it’s best to store the prepared salad for at least 4 hours until well chilled before eating. Serve with crackers, on bread, in lettuce wraps, or on a croissant. Store in an airtight container in the fridge for up to 4 days.

Nutrition