Description

A light, protein-packed chicken salad using Greek yogurt instead of mayo. Combines sweet grapes, tart cranberries, crunchy celery, and toasted almonds for a refreshing, balanced meal perfect for lunches or light dinners.

Ingredients

2 cups cooked chicken breast (shredded or diced)
1 cup plain Greek yogurt
1/2 cup seedless grapes (halved)
1/2 cup dried cranberries
1/2 cup celery (thinly sliced)
1/4 cup sliced almonds
1 tablespoon fresh parsley (chopped)
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

In a large bowl, combine Greek yogurt, lemon juice, Dijon mustard, salt, and pepper.
Add shredded chicken, celery, and parsley. Mix until well combined.
Fold in halved grapes and dried cranberries.
Gently stir in sliced almonds.
Chill for 15–20 minutes before serving.

Notes

Use leftover rotisserie chicken for convenience.
Substitute pomegranate seeds for extra crunch.
Store in an airtight container in the fridge for up to 2 days.