Chicken Salad


This is a fresher and lightened-up version of a classic chicken salad. A wonderful blend of textures and flavors, it is creamy and fresh; savory and sweet. It is a perfect summer (or anytime) main course, sandwich, or wrap!

Preparation time: 30 minutes

Chilling Time: 20 minutes

Yield: 5-6 servings


  • 1-1/2 pounds boneless, skinless chicken breasts*
  • 1-1/2 cups seedless grapes, halved
  • 1/4 cup celery, diced
  • 1/4 cup carrot, grated
  • 2-3 green onions, thinly sliced
  • 1/2 cup almonds, chopped & toasted**
  • 2/3 cup nonfat Greek yogurt (unflavored)
  • 1/2 cup mayonnaise
  • 2 tablespoons honey or agave syrup
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)


*Precook the Chicken Breasts by baking and cut them into 1/3 pieces.

**To toast almonds on the stove:
Set a small skillet on the stove over medium-high heat. When the pan is hot, add the sliced or chopped almonds. After 30 seconds, stir/flip to evenly brown. Cook until they are fragrant and mottled with brown spots, approximately 10 minutes.

Place the diced chicken, grapes, celery, carrot, green onions, and almonds in a large bowl. In a separate bowl, whisk together the Greek yogurt, mayonnaise, agave syrup or honey, and spices. Add to the chicken mixture and toss to coat. Taste and adjust seasoning as desired. Chill and serve as a main dish or in your favorite bread or roll as a sandwich.