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If you need a simple appetizer or tasty snack, this pesto chicken salad with grapes is perfect! Enjoy as a dip, or serve in phyllo cups for an elegant dish.

Four lettuce leaves with pesto chicken salad with grapes spooned into the middle of each one, arranged on a white serving tray on a white marble background

I think chicken salads can get a bad reputation for being too heavy. Some recipes just use way too much mayonnaise!

But this pesto chicken salad with grapes is made without mayonnaise, so it’s a perfect low-fat solution! And it packs in a ton of delicious flavor. The grapes lend sweetness, the basil adds a punch, and the red pepper flakes give the salad a nice kick.

It’s also incredibly easy to throw together with simple ingredients. It’s a light dish that’s full of vibrant flavor, plus it’s a good source of protein and vitamins.

If you need a quick snack or appetizer and want something that’s delicious without being too heavy, give this recipe a try!

How to make pesto chicken salad with grapes

I love that this chicken salad recipe comes together in just five easy steps!

Ingredients for recipe separated into individual bowls and ramekins on a white marble surface, as seen from above

Step 1: With your food processor running, add the peeled garlic.

Food processor seen from above with minced garlic at the bottom

Step 2: Once the garlic is minced, add the fresh basil, plain yogurt, white wine vinegar, olive oil, salt, pepper, sugar, and red pepper flakes.

Step 3: Continue to blend until all of the ingredients are well combined and the dressing is creamy.

Step 4: In a large bowl, add the shredded chicken breast, shredded carrots, grape halves, and chopped scallions. Gently toss to combine.

Glass bowl with ingredients for salad gently tossed together, as seen from above

Step 5: Add the dressing and toss again.

Salad tossed together in a glass bowl and ready to be served, as seen from above on a white marble surface

The salad is best enjoyed at room temperature, so I recommend serving right away!

Closeup angle view of four lettuce leaves with chicken salad inside

Serving in phyllo cups

Want to elevate this dip to a simple but elegant appetizer? Try serving your chicken salad in phyllo cups!

They make adorable finger food, plus the dough adds some nice texture. If you decide to use these little cups, I do recommend dicing the grapes and chicken into smaller pieces. They’ll be much easier to eat that way!

Overhead view of chicken salad on a leaf of lettuce on a white marble background

Storage

Because this salad is best served at room temperature, I recommend making it right before you plan to serve it.

But to make prep a little easier, you can make the dressing ahead of time! Simply store in an airtight container in the refrigerator for up to 24 hours.

Closeup of chicken salad on a lettuce leaf on a small navy plate on a white marble background

Other tasty appetizer recipes

I love finding new appetizer and snack recipes. They’re great to share with friends and family, or to enjoy all to yourself!

If you’re looking for more delicious options, here are a few of my favorites that I know you’ll love:

You can also take a look at this roundup of diabetes-friendly salad recipes for more inspiration.

When you’ve tried this chicken salad, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Pesto Chicken Salad with Grapes

5 from 1 vote
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If you need a simple appetizer or tasty snack, this pesto chicken salad with grapes is perfect! Enjoy as a dip, or serve in phyllo cups for an elegant dish.
Author: Diabetic Foodie
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients 

Yogurt-Pesto Dressing

Salad

  • 12 ounces chicken breast, (cooked and shredded)
  • 1 cup carrots, (coarsely shredded)
  • 1 cup seedless red grapes, (halved lengthwise)
  • 2 scallions, (coarsely chopped)

Instructions

  • With your food processor running, add the peeled garlic.
    3 cloves garlic
  • Once the garlic is minced, add the fresh basil, plain yogurt, white wine vinegar, olive oil, salt, pepper, sugar, and red pepper flakes.
    1 cup fresh basil leaves, ½ cup nonfat plain yogurt, 2 tablespoon white wine vinegar, 2 tablespoon olive oil, ½ teaspoon pepper, ¼ teaspoon Kosher salt, ¼ teaspoon sugar, ¼ teaspoon red pepper flakes
  • Continue to blend until all of the ingredients are well-combined and the dressing is creamy.
  • In a large bowl, add the shredded chicken breast, shredded carrots, grape halves, and chopped scallions. Gently toss to combine.
    12 ounces chicken breast, 1 cup carrots, 1 cup seedless red grapes, 2 scallions
  • Add the dressing and toss again.

Notes

This recipe is for 6 servings of chicken salad with pesto.
The salad is best served immediately, but you can make the dressing up to 24 hours in advance and store in an airtight container in the refrigerator.
If you are planning to serve in phyllo cups, dice the grapes and chicken into smaller pieces.

Nutrition Info Per Serving

Nutrition Facts
Pesto Chicken Salad with Grapes
Amount per Serving
Calories
156
% Daily Value*
Fat
 
6.4
g
10
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3.3
g
Cholesterol
 
30.4
mg
10
%
Sodium
 
240.6
mg
10
%
Potassium
 
132.6
mg
4
%
Carbohydrates
 
10.1
g
3
%
Fiber
 
1
g
4
%
Sugar
 
7.7
g
9
%
Protein
 
15
g
30
%
Net carbs
 
9.1
g
* Percent Daily Values are based on a 2000 calorie diet.