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white bowl full of chicken salad on a white marble slab square image

Clean Eating Chicken Salad

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5 from 1 review


  • 6 boneless skinless chicken breasts (approx 2 pounds)
  • 1 1/4 cup Greek yogurt
  • 4 Tbsp unsweetened vanilla almond milk
  • 1 cup celery
  • 1 cup onions
  • Bunch of organic grapes (approx 2 cups)
  • Sea Salt, to taste
  • Black pepper, to taste
  • Onion powder (optional)
  • Pecans or Walnuts (optional)


  1. Boil your chicken breasts until cooked through. This is very important! Here is a step-by-step tutorial on how to boil the chicken. We season ours with organic chicken broth, minced garlic, sea salt, and pepper. It is very important to not over-cook your chicken! Boiling instead of baking the chicken for the recipe makes a huge difference.
  2. Dice celery and onion. Place aside. You could also half or quarter your grapes.
  3. Let chicken cool to room temperature. Once cooled, shred (I just used my hands) or cut into pieces.
  4. Combine Greek yogurt and unsweetened almond milk using a whisk.
  5. Add chicken to a large bowl and cover with Greek yogurt/almond milk mixture. Stir.
  6. Add grapes, sea salt, black pepper, and onion powder (optional). Stir.
  7. Garnish with pecans or walnuts (optional, this will add healthy fats).
  8. Refrigerate for 30-45 minutes before serving.


  • The longer this stays in the fridge the better it is! ┬áIt is really good the next day
  • The nutrition facts below do not include any walnuts or pecans
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Boiled
  • Cuisine: American