Description

A lighter, protein-rich chicken salad using Greek yogurt for creaminess instead of mayonnaise. This recipe is simple to prepare and keeps well for meal prepping.

Ingredients

Scale

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 pepper
⅛ teaspoon fine sea salt

Instructions

Add chicken, grapes, celery, onion, Greek yogurt, almonds, mustard, parsley, pepper, and salt into a large bowl.
Toss to combine. Taste and add more yogurt, salt, and pepper, if needed.
Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich, or over a bed of greens.
Place salad in an airtight container in the fridge. The salad keeps for 3-5 days.

Notes

This salad works well for meal prepping lunches for busy workdays.
For a different texture, you can lightly toast the almonds before chopping and adding them.
If you prefer a tangier flavor, increase the Dijon mustard slightly.

Prep Time: 15 min
Cook Time: 0 min
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8
Sodium: 350
Fat: 10
Saturated Fat: 2
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 12
Fiber: 2
Protein: 30
Cholesterol: 90

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