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Lemon Mint Chicken Grape Salad

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1 cup mayonnaise
1 cup lemon yogurt
2 tablespoons lemon juice
1/3 cup milk
1/2 teaspoon lemon zest
2 drops mint extract
2 tablespoons chopped fresh mint
1 (16 ounce) package gemelli pasta
6 cups cubed cooked chicken
2 cups red grapes
2 cups sliced celery

Lemon Mint Chicken Grape Salad

  • Serves 8
  • Easy

About This Recipe

I have tons of recipes for chicken salad. But there’s one combination I never used before: lemon and mint. Both of those flavors are so delicious and refreshing. Combining them into one recipe really brings out all of the aroma and taste of this fabulous salad.

Whenever I made a chicken salad I always buy rotisserie chicken from the grocery store. I really dislike having to handle raw chicken, both aesthetically and from a food safety standpoint. Plus, no matter how many methods I use to try to get tender chicken, the rotisserie chickens beat homemade hands down.

Serve this great recipe with some iced tea (made with mint of course) on a screened porch. Yum.



Bring a large pot of water to a boil.


Meanwhile, combine the mayonnaise, lemon yogurt, lemon juice, milk, lemon zest, mint extract, and chopped mint in a large bowl and mix with a wire whisk.


Add the pasta to the boiling water and cook until al dente.


Drain the pasta in a colander in the sink and add to the dressing along with the grapes and celery.


Gently mix to combine. Cover and chill for 1-2 hours to blend flavors before serving.



Linda is a home economist who has authored 48 books (47 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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