• Cooking Time:
  • Servings: 4
  • Preparation Time: 10-15 minutes


A great way to use up leftover chicken, or to spice up your usual chicken salad. I use grilled chicken breasts, but you can easily use a good old rotisserie chicken from the market. The leftover mayonnaise mixture makes a fantastic sandwich spread. You can also use it as a marinade for chicken!


  • 2 chicken breasts
  • 1/2 cup red grapes, halved
  • 1/2 cup. walnuts, coarsely chopped
  • 4 cups mixed greens
  • 1/4 c. light mayo
  • 1/4 c. non fat plain yogurt
  • 1 tsp. curry
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbls. olive oil
  • 1 Tbls. red wine or champagne vinegar


  • If not using leftover chicken, season your chicken breasts with salt and pepper and place on a hot grill, cooking about 4 minutes on each side.
  • Chop into 1/2 inch chunks, or shred.
  • In a medium bowl, whisk mayo, yogurt, curry, salt and pepper.
  • Reserve half of mayo mixture and set aside.
  • Add chicken, grapes, and walnuts to medium bowl and toss to coat.
  • Add 1 Tbls. mayo mixture, oil, and vinegar to a large bowl and whisk to combine.
  • Add greens and toss to coat.
  • Divide greens among four plates and top each with equal servings of chicken mixture.
  • Reserve leftover mayo mixture in an air tight container. It will keep in the fridge for several weeks.

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