Description

A creamy, protein-packed healthy twist on a classic chicken salad. This no-mayo recipe features Greek yogurt as a lighter base, brightened with fresh lemon and Dijon mustard. Perfect for a satisfying and nourishing lunch.

Ingredients

1 ½ cups cooked and shredded chicken
⅓ cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon honey (optional)
1 tablespoon fresh lemon juice
⅓ cup finely chopped celery
¼ cup finely chopped red onion
½ cup halved grapes or small apple chunks
1 tablespoon chopped fresh parsley
Salt and pepper to taste

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Instructions

In a bowl, combine Greek yogurt, Dijon mustard, honey (if using), and lemon juice to create a creamy dressing
Add shredded chicken and mix well to coat
Fold in chopped celery, red onion, grapes or apple chunks, and fresh parsley
Season with salt and pepper to taste
Chill for at least 15-20 minutes for flavors to meld
Serve chilled on its own, over greens, or in a wrap

Notes

For a vegan version, use a plant-based yogurt alternative and omit any honey or use agave nectar
Store in an airtight container in the refrigerator for up to 2 days
Add nuts or seeds like slivered almonds or sunflower seeds to boost crunch and protein
Customize with herbs like dill or basil for extra freshness