Almond Poppy Seed Chicken Salad

Chicken Salad is a classic American dish everyone loves. This recipe includes lean chicken breasts, fresh crisp celery, sweet grapes, crunchy almonds, and a creamy Greek yogurt and mayo based poppy seed dressing. In other words say hello to your new favorite lunch!

Course: Main Course
Cuisine: American
Keyword: chicken salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Calories: 302 kcal
Author: Jaclyn


Chicken Salad

  • 1 1/4 lbs boneless skinless chicken breasts, cooked, chilled and diced into small cubes*
  • 1 1/3 cups red grapes, halved
  • 3/4 cup small diced celery
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup chopped green onions (green portion only)


  • 2/3 cup plain fat-free Greek yogurt*
  • 1/4 cup light mayonnaise
  • 2 Tbsp honey
  • 1 Tbsp red wine vinegar
  • 1 Tbsp poppy seeds
  • 1 tsp dijon mustard
  • 3/4 tsp salt, or to taste


  1. For the dressing: Mix all dressing ingredients together in a medium bowl until well combined.

  2. For the salad: Add all chicken salad ingredients to a large mixing bowl or a salad bowl. Add dressing and toss to evenly coat. 

  3. Store in refrigerator. Serve within 1 - 2 hours for best results (it's still good for another day but the almonds soften a little and the grapes juices run into the dressing).

Recipe Notes

  • *I recommend using a brand such as Fage for a thicker consistency.
  • Serve in croissants, whole grain bread slices, bagels, tortillas or wraps, butter lettuce or romaine lettuce leaves.
  • Use leftover chicken breasts or rotisserie chicken or to cook the chicken: lineĀ a rimmed baking sheet with foil. Pounded chicken to an even thickness, brushed both sides lightly with olive oil, season with S&P. Roast in a preheated 425 degree oven until center registered 165 (this will take anywhere from 15 - 25 minutes depending on thickness of chicken breasts). Then let chill through in the fridge.
  • Recipe source: Cooking Classy