Ingredients
2 ½ cups cooked chicken, shredded
3 celery stalks, finely chopped
½ red onion, finely chopped
1 cup grapes, cleaned 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, or to taste
Black pepper, to taste
Crackers for serving (optional)
Instructions
-
Clean the grapes:
Rinse thoroughly. For a deeper clean, soak the grapes in a bowl of water with a small pinch of sea salt and baking soda for about 5 minutes. Rinse and pat dry. -
Prep the chicken:
Shred your cooked chicken and place it into a large mixing bowl. -
Chop the vegetables:
Dice the celery, red onion, grapes, and parsley. Add them to the bowl with the chicken. -
Add the creamy dressing:
Stir in the Greek yogurt, Dijon mustard, lemon zest, lemon juice, sea salt, black pepper, and sliced almonds. Mix until everything is evenly combined. -
Taste and adjust:
Add more salt, pepper, or lemon juice based on preference. -
Serve:
Enjoy with crackers, inside lettuce wraps, or on toasted bread. Store in an airtight container in the fridge for up to 4 days.
Notes
- Use rotisserie chicken to save time, or cook your own chicken breast using any preferred method.
- Adjust sweetness by using red or green grapes. Red grapes bring more sweetness; green grapes bring freshness.
- Add crunch by toasting the almonds before mixing them in.
- Make it dairy-free by swapping Greek yogurt for a thick, unsweetened coconut yogurt.
- Meal prep friendly: Stays fresh up to four days and tastes even better the next day.
- Prep Time: 5 min
- Cook Time: 5 min