Photo of Chicken and grape salad by WW

Chicken and grape salad

SmartPoints® value per serving
Total Time
15 min
15 min
Chicken salad is a great lunch staple because it’s versatile, can be made several days in advance, and is easy to take-on-the-go. In this colorful version, grapes add sweetness and chopped celery adds crunch. The lemony dressing’s base is part Greek yogurt and part light mayonnaise and gets its earthy notes from cumin seeds. Here, we suggest serving it over a bed of spring greens, but it would also be delicious over baby kale or baby arugula. To save time, grab a rotisserie chicken from your supermarket’s deli instead of cooking your own. When fresh cherries are in season, you can make this salad using pitted and halved cherries.


Light mayonnaise

¼ cup(s)

Plain lowfat Greek yogurt

2 Tbsp

Lemon zest

1 tsp, grated

Fresh lemon juice

3 Tbsp

Fresh parsley

2 Tbsp, chopped

Uncooked red onion(s)

2 Tbsp, minced, minced

Cumin seeds

1 tsp, crushed

Table salt

½ tsp

Black pepper

¼ tsp

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped

Uncooked celery

2 rib(s), medium, with leaves, thinly sliced


2 cup(s), halved, or fresh cherries, pitted and halved


6 cup(s), chopped, lightly packed spring greens salad mix


  1. Stir together mayonnaise, yogurt, lemon zest and juice, parsley, onion, cumin, salt, and pepper in large bowl. Stir in chicken, celery, and grapes.
  2. Divide salad mix among 4 plates; top evenly with chicken mixture.
  3. Serving size: 1 1/4 cups chicken mixture and 1 1/2 cups salad mix