Chicken and Grape Salad with a Lightly Spiced Dressing

This is a simple and healthy meal, perfect on a summer's evening or if you want to treat your dinner guests to a very light meal. I often serve it with homemade bread. This meal is low in fat, high in protein and packed with vitamins. That's always a good combination. When I make this salad I make at least a double recipe so that my husband can have some for his lunchbox. He would never forgive me if I didn't make extra.

If you are intolerant to almonds you can omit them. Also If you are intolerant to dairy you can use soy yoghurt instead of the creme fraiche and mayonnaise. You can make this recipe at least a day in advance although if you do, remember to take it out of the fridge a few hours before serving so it is not ice cold when you serve it.

Simple yet healthy chicken salad

This recipe is:

  • Gluten free

This recipe is easy to make:

  • Lactose (dairy) free
  • Nut free

Chicken and Grape Salad with a Lightly Spiced Dressing

Serves 2-3 people as a light meal


  • 500 grams (17½ oz) cooked chicken breasts (skin removed) and torn into strips (please use free range chicken)
  • 1 teaspoon coconut oil
  • 60 grams (2 oz) almond slivers, toasted
  • 250 grams (8¾ oz) seedless grapes (any colour), sliced into halves
  • 2 stalks celery, sliced thinly
  • A handful ruccola (rocket) leaves (optional)


  • 175 grams (6¼ oz) light creme fraiche without gelatin (you can also use yoghurt)
  • 50 grams (1¾ oz) mayonnaise (or more of the creme fraiche)
  • 1 tablespoon agave nectar
  • 2 teaspoons curry powder
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground chili
  • ¼ teaspoon ground pepper (black)


  1. Start with the dressing: In a small bowl combine everything for the dressing: 175 grams light creme fraiche without gelatin (you can also use yoghurt), 50 grams mayonnaise, 1 tablespoon agave nectar, 2 teaspoons curry powder, ¼ teaspoon ground paprika, ¼ teaspoon ground chili and ¼ teaspoon ground pepper (black). Stir well and refrigerate until needed.
  2. Place 60 grams almond slivers on a frying pan without oil and toast for 4-5 minutes or until fragrant. Shift the almond slivers around in the pan. Let cool.
  3. Now prepare the salad: Coat a frying pan with 1 teaspoon coconut oil and some water if needed, heat over high heat, add 500 grams chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Remove the skin (and discard) and tear the chicken into strips (or cut into cubes).
  4. Slice the 250 grams grapes into halves.
  5. Slice the 2 celery stalks thinly.
  6. Transfer chicken, grapes, almond slivers and celery to a large bowl.
  7. Pour the dressing into the large bowl (containing the chicken) and combine well without stirring too much.
  8. Place portions on serving plates or serve in the large bowl.
  9. Toss the handful ruccola (rocket) leaves on top of the salad just before serving.


  • Serve with a nice homemade brad.
  • You can serve the salad with salad leaves, cherry tomatoes, pumpkin seeds, peppers and more.
  • Please use free range chicken.
  • If you are dairy intolerant you can use soy yoghurt or soy creme fraiche instead of the mayonnaise and the creme fraiche.