I mixed grapes, savory seasonings, and shredded chicken into a fresh spring chicken salad that keeps one serving at zero points, a smart pick among Zero Point Salads for busy moms packing lunches or picnic baskets.

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I love how this Zero Point Chicken Salad flips expectations. The sweet pop of seedless red grapes brightens the tender shredded skinless boneless chicken breast and makes lunch feel anything but dull.

I make a big batch, keep some in the fridge and half my week is sorted, its perfect for quick picnics, school runs or a last minute party. If you are tracking points this is a dream, its great for Weight Watchers On The Go and sits right in with Zero Point Salads ideas.

Try it once and you’ll wonder why you waited so long.

Ingredients

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Lean white meat, packed with protein and low in fat, keeps you full longer.
Thick tangy base, adds creamy protein and fewer carbs than mayo, gut friendly.
Sweet bursts of juice, give natural sweetness and carbs, some vitamin C.
Crunchy, very low calorie, gives fiber and a fresh vegetable bite, hydrating too.
Sharp tang, little calories, boosts savory flavor without extra fat or sugar.
Bright acidic zip, lifts flavors, adds vitamin C and a light sour note.
Fresh parsley and green onions add herbal lift, aroma, little calories, extra vitamins.

Ingredient Quantities

3 cups cooked shredded skinless boneless chicken breast (about 12 oz)

3/4 cup plain nonfat Greek yogurt

1 cup seedless red grapes halved

1/2 cup diced celery

1/4 cup thinly sliced green onions

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Warm or use rotisserie chicken, then shred about 3 cups cooked skinless boneless chicken breast (about 12 oz) with two forks or by hand, it’s way easier when it’s a little warm.

2. In a medium bowl whisk together 3/4 cup plain nonfat Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.

3. Put the shredded chicken in a large bowl and pour the yogurt dressing over it, toss to coat evenly.

4. Add 1 cup seedless red grapes halved, 1/2 cup diced celery, 1/4 cup thinly sliced green onions and 2 tablespoons chopped fresh parsley, then fold gently so you don’t mash the grapes.

5. Taste and adjust seasoning, add a touch more lemon or salt if it tastes flat, don’t be shy with tiny tweaks.

6. Chill at least 30 minutes so the flavors marry, you can eat it sooner if you must but it tastes better rested.

7. Serve on lettuce, whole grain bread, or in a pita for lunches, or garnish with a few extra halved grapes and parsley.

8. Store in an airtight container in the fridge up to 3 to 4 days, and if you’re prepping ahead keep some grapes separate to add right before eating so they stay crisp.

9. Time saving hack: use a rotisserie chicken or pre-cooked shredded chicken and pulse the celery briefly in a food processor for even tiny pieces, saves time on busy days.

Equipment Needed

1. Cutting board (for grapes, celery and green onions)
2. Sharp chef’s knife
3. Two forks or your hands for shredding the warm chicken (way easier when it’s a little warm)
4. Medium bowl for the yogurt dressing
5. Large bowl to toss the chicken and mix everything together
6. Whisk (or a fork) plus measuring cups and spoons
7. Rubber spatula or wooden spoon for gentle folding, so you dont mash the grapes
8. Food processor or mini chopper, optional but great for pulsing celery fast
9. Airtight container for chilling and storing leftovers

FAQ

Can I use canned or rotisserie chicken? Yes, rotisserie or canned chicken works fine, just drain and shred or chop before mixing.

Is this really zero points for Weight Watchers? Many of these ingredients are zero points on some WW plans, but check your current plan and portion sizes to be sure.

How long will it keep in the fridge? Stored in an airtight container it will keep 3 to 4 days, dont leave it out at room temp for more than 2 hours.

Can I make it ahead for a party? Absolutely, make it same day or the night before and keep chilled, flavors actually get better after a few hours.

Any allergy friendly swaps? For dairy free use a plain unsweetened dairy free yogurt, and skip grapes if someone has fruit allergies.

Zero Point Chicken Salad Recipe Substitutions and Variations

Shredded chicken: swap with shredded cooked turkey breast, same texture and about the same weight so the salad stays balanced
Plain nonfat Greek yogurt: use plain low‑fat yogurt or fat‑free sour cream in the same 3/4 cup amount, it’s a touch thinner but still creamy
Seedless red grapes: replace with 1 cup diced apple (Granny Smith or Fuji) for crunch and tart-sweet contrast
Diced celery: sub with 1/2 cup diced cucumber or jicama if you want crunch without the celery flavor

Pro Tips

1) Shred the chicken while it is still a little warm, it rips apart easier and you get nicer fluffy strands. Just dont wait until its piping hot or the yogurt dressing will thin out too much.

2) Keep the grapes separate if youre making this ahead, toss them in right before serving so they stay crisp and pop in your mouth instead of turning soggy.

3) Add crunch at the end not during mixing, try toasted chopped walnuts, slivered almonds or sunflower seeds, and pulse the celery briefly in the food processor for tiny even pieces if you like a smoother texture.

4) Always taste after it rests and tweak acid and salt, a quick squeeze of lemon or a tiny extra pinch of salt or mustard can wake the whole thing up.

Zero Point Chicken Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

202

kcal

Equipment: 1. Cutting board (for grapes, celery and green onions)
2. Sharp chef’s knife
3. Two forks or your hands for shredding the warm chicken (way easier when it’s a little warm)
4. Medium bowl for the yogurt dressing
5. Large bowl to toss the chicken and mix everything together
6. Whisk (or a fork) plus measuring cups and spoons
7. Rubber spatula or wooden spoon for gentle folding, so you dont mash the grapes
8. Food processor or mini chopper, optional but great for pulsing celery fast
9. Airtight container for chilling and storing leftovers

Ingredients

3 cups cooked shredded skinless boneless chicken breast (about 12 oz)
3/4 cup plain nonfat Greek yogurt
1 cup seedless red grapes halved
1/2 cup diced celery
1/4 cup thinly sliced green onions
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Warm or use rotisserie chicken, then shred about 3 cups cooked skinless boneless chicken breast (about 12 oz) with two forks or by hand, it's way easier when it's a little warm.
In a medium bowl whisk together 3/4 cup plain nonfat Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.
Put the shredded chicken in a large bowl and pour the yogurt dressing over it, toss to coat evenly.
Add 1 cup seedless red grapes halved, 1/2 cup diced celery, 1/4 cup thinly sliced green onions and 2 tablespoons chopped fresh parsley, then fold gently so you don't mash the grapes.
Taste and adjust seasoning, add a touch more lemon or salt if it tastes flat, don't be shy with tiny tweaks.
Chill at least 30 minutes so the flavors marry, you can eat it sooner if you must but it tastes better rested.
Serve on lettuce, whole grain bread, or in a pita for lunches, or garnish with a few extra halved grapes and parsley.
Store in an airtight container in the fridge up to 3 to 4 days, and if you're prepping ahead keep some grapes separate to add right before eating so they stay crisp.
Time saving hack: use a rotisserie chicken or pre-cooked shredded chicken and pulse the celery briefly in a food processor for even tiny pieces, saves time on busy days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.