Chicken salad Véronique

4 - 8
PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
In the French culinary canon, any dish labeled “ Véronique” includes grapes — and it is indeed a pleasure to add these sweet, juicy morsels to a chicken salad. Here, we use green grapes but you can use the red variety if you prefer. Serve this filling salad with multigrain bread or rolls and sweet pickles. Looking for a hack to chop the walnuts quickly and neatly? Place them in a small zip-close plastic bag, squeeze out the air, and seal the bag. Place the bag on a heavy work surface and pound with a heavy frying pan or rolling pin.


Plain fat free yogurt

½ cup(s)

Reduced calorie mayonnaise

2 Tbsp


1 Tbsp

Apple cider vinegar

1 tsp

Dijon mustard

½ tsp

Celery seed

¼ tsp

Table salt

¼ tsp

Black pepper

tsp, freshly ground, or to taste

Cooked skinless boneless chicken breast(s)

¾ pound(s), roughly chopped


1 cup(s), seedless green

Uncooked celery

1 rib(s), medium, finely chopped

Chopped walnuts

¼ cup(s)


1 cup(s), seedless green, or 4 small bunches (optional)


  1. Combine the yogurt, mayonnaise, honey, vinegar, mustard, celery seeds, salt, and pepper in a large bowl. Add the chicken, grapes, celery, and walnuts; toss to coat evenly. Cover and refrigerate at least 1 hour or up to 8 hours. Garnish with the small grape bunches, if using, and serve. Yields 3/4 cup per serving.