Ingredients
2 ½ cups cooked chicken, shredded
3 celery stalks, finely chopped
½ red onion, finely diced
1 cup grapes, rinsed and chopped
¼ cup fresh parsley, chopped
½ cup sliced almonds
¾ cup Greek yogurt
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1 teaspoon sea salt (adjust to taste)
¼ teaspoon black pepper (adjust to taste)
Crackers for serving (optional)
Instructions
-
Clean the grapes
Rinse thoroughly. For a deeper clean, soak in water with a pinch of sea salt and baking soda for about 5 minutes. Rinse again and pat dry. -
Prep the chicken
Shred cooked chicken and place it in a large mixing bowl. Allow freshly cooked chicken to cool slightly before combining. -
Chop vegetables & herbs
Dice celery, red onion, grapes, and parsley. Add them directly to the bowl with the shredded chicken. -
Make the creamy dressing
Add Greek yogurt, Dijon mustard, lemon zest, lemon juice, sea salt, black pepper, and sliced almonds. Stir until evenly combined. Adjust seasoning if needed. -
Serve or store
Serve immediately on toasted bread, inside lettuce wraps, or with crackers. Store leftovers in an airtight container in the fridge for up to four days.
Notes
- Time-saving option: Use rotisserie chicken for a quick shortcut.
- Adjust sweetness: Red grapes provide extra sweetness; green grapes give a fresher, tangy bite.
- Extra crunch: Toast the almonds lightly before adding them for enhanced flavor.
- Dairy-free version: Substitute Greek yogurt with thick, unsweetened coconut yogurt.
- Meal prep friendly: Salad stays fresh for up to four days in the fridge and tastes even better the next day as flavors meld.
- Serving ideas: Ideal for sandwiches, lettuce wraps, or paired with crackers for a quick snack.
- Prep Time: 5 min
- Cook Time: 5 min