Ingredients
- 2 cups shredded chicken (rotisserie or leftover)
- 2 stalks celery, chopped
- ¼ cup red onion, chopped
- ½ cup grapes, quartered
- ¼ cup fresh parsley, chopped
- 2 tablespoons walnuts, chopped
- For the Dressing:
- ½ cup plain Greek yogurt
- 1–2 tablespoons Dijon mustard
- Juice of 1 large lemon
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper (more to taste)
Instructions
- Chop the chicken, celery, onion, grapes, parsley, and walnuts.
- In a large bowl, whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
- Add the chopped ingredients to the bowl and mix until well combined.
- Taste and adjust seasoning as needed. Serve immediately or chill until ready to use.
Notes
- Add mashed avocado for extra creaminess and healthy fats.
- Use dairy-free yogurt for a dairy-free version.
- Add red pepper flakes or sriracha for heat.
- Mix in olives or pickles for a briny flavor.
- Try apples, dried cranberries, or dates for a sweet contrast.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/2 cup (heaping)
- Calories: 190
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 55mg
