This longtime lunch classic packs a ton of protein goodness. Here’s a healthy culinary trick: Use only lean white meat, but create the texture of using a whole chicken. Chop half of the breast meat, and pull the other half. Toss with a lighter creamy base, onion, celery, and grapes for great texture and big flavor, and you’re left with a new and improved favorite.

Chunky Chicken Salad
Prep time
Total time
Recipe type: Soups, Salads & Sandwiches
Makes: 4 Salad or 8 Sandwich portions
  • 1 pound boneless, skinless chicken breasts, cooked (see tip)
  • ¾ cup red grapes, halved
  • ½ cup diced celery
  • 3 tablespoons minced yellow onion
  • 2 tablespoons chopped celery leaves
  • ½ cup plain nonfat Greek yogurt
  • 3 tablespoons 2% milk
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Roughly chop half of the cooked chicken breasts, and use your hands to finely shred the other half.
  2. Place the chopped and shredded chicken, grapes, celery, onion, and celery leaves in a large mixing bowl.
  3. In a separate bowl, whisk together the yogurt, milk, mayonnaise, Dijon mustard, salt, and pepper to create a dressing.
  4. Pour the dressing into the mixing bowl of dry ingredients, and fold together until all is well coated. Garnish with additional chopped celery leaves, if desired.
Perfect Portion Chunky Chicken Salad

HELPFUL TIP: The chicken breasts can be cooked in any method (even grilled). The easiest method is simply to bake in an oven preheated to 375°F for 20 minutes, or until slicing into the thickest piece reveals no pink.
Serving size: ½ cup Calories: 100