The tart lemon and yogurt flavors in this chicken salad are perfectly offset by the crunch from celery and sweetness from red grapes.
But this chicken salad recipe is truly a blank slate, so add in your favorite mix-ins such as chopped nuts or dried fruit.
For convenience, we call for rotisserie chicken - just be certain to get an unseasoned one to keep sodium in check, but any leftover cooked chicken will do.
– ½ cup canola mayonnaise – ½ cup plain whole-milk Greek yogurt – 1 tablespoon fresh lemon juice (from 1 lemon) – 2 teaspoons Dijon mustard
– ½ teaspoon black pepper – 5 cups chopped rotisserie chicken breast – ½ cup diced celery – 1 cup halved red seedless grape – ¼ cup sliced scallions, divided – 1 head butter lettuce
In a large bowl, whisk together yogurt, mayonnaise, Dijon mustard, lemon juice, and pepper.
Add chicken, grapes, celery, and three tablespoons of scallions; toss to combine. Top with remaining scallions and serve on butter lettuce leaves.