Ingredients:

  • 1 lb cooked chicken breast, shredded or diced
  • 2 stalks celery, finely diced
  • 0.25 cup red onion, minced
  • 0.75 cup plain Greek yogurt (2% fat)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons fresh dill and parsley, minced
  • 1 teaspoon honey
  • 0.25 cup slivered almonds, toasted
  • 0.5 cup red grapes, halved
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Dice the celery. Aim for uniform 1/4 inch pieces to ensure every bite has consistent crunch.
  2. Mince the red onion. Chop it as finely as possible so you don't get a huge chunk of raw onion.
  3. Halve the red grapes. Slice them lengthwise to prevent them from rolling out of your sandwich or wrap.
  4. In a small bowl, combine 0.75 cup plain Greek yogurt, 1 tablespoon Dijon, 1 tablespoon lemon juice, and 1 teaspoon honey. Mixing the dressing first ensures the honey and salt are evenly distributed.
  5. Fold in 2 tablespoons of minced dill and parsley into the yogurt mixture until the dressing is pale green and fragrant.
  6. Place 1 lb cooked chicken into a large bowl and pour the dressing over it.
  7. Use a spatula to coat the chicken until every shred is glossy and velvety.
  8. Toss in the diced celery, minced onion, 0.25 cup toasted almonds, and halved grapes.
  9. Sprinkle 0.5 teaspoon sea salt and 0.25 teaspoon black pepper over the top and give one final stir.
  10. Chill the mixture. Let it sit in the fridge for 30 minutes until the flavors have melded and the salad is cold.