Ingredients
2 cups shredded chicken
½ cup grapes, halved
½ cup chopped celery
¼ cup diced red onion
½ cup plain Greek yogurt
2 tablespoons chopped salted almonds
½ tablespoon Dijon mustard
1 tablespoon chopped parsley
¼ teaspoon black pepper
⅛ teaspoon fine sea salt
Instructions
- In a large bowl, combine shredded chicken, grapes, celery, red onion, Greek yogurt, almonds, Dijon mustard, parsley, salt, and pepper.
- Mix until all ingredients are well coated with yogurt and mustard. Adjust seasoning to taste.
- Serve immediately or chill in the refrigerator for at least 30 minutes to let the flavors meld.
Notes
- Sweetness: Add 1 teaspoon of honey if you prefer a slightly sweeter salad.
- Nut Alternatives: Pecans or pistachios can be used instead of almonds.
- Dairy-Free Option: Substitute Greek yogurt with a dairy-free yogurt alternative.
- Storage: Keep in an airtight container in the refrigerator for 3–5 days.
- Prep Time: 15 lin