Ingredients
- 3 cups shredded cooked chicken breast (rotisserie or poached)
- ¾ cup plain nonfat Greek yogurt
- 2 tbsp light mayonnaise (optional, for richness)
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 celery stalks, finely diced
- 1 cup red grapes, halved
- ½ cup toasted walnuts or almonds, chopped
- ¼ cup finely diced red onion
- 2 tbsp chopped fresh dill (or 2 tsp dried)
- ½ tsp kosher salt
- ¼ tsp black pepper
- Butter lettuce leaves and whole-grain crackers, for serving
Instructions
- Mix the dressing. In a large bowl, whisk the Greek yogurt, mayonnaise (if using), Dijon, lemon juice, salt, and pepper until smooth and creamy.
- Fold in everything else. Add the shredded chicken, celery, grapes, walnuts, red onion, and dill. Fold gently until every bite is evenly coated.
- Chill. Cover and refrigerate at least 30 minutes so the flavors meld and the texture sets. This is the step most people skip — don't.
- Serve. Scoop into butter lettuce cups, pile onto whole-grain toast, or serve with crackers. Keeps 4 days refrigerated in an airtight container.
💡 Protein and texture tips
The Greek yogurt keeps this creamy at a fraction of the calories of classic chicken salad — about 30 g protein per serving. Shred (don't chop) the chicken for the best texture, and toast the walnuts in a dry skillet for 2 minutes to wake them up. Short on time? A store-bought rotisserie chicken makes this a true 15-minute recipe. It keeps up to 4 days, making it perfect for meal prep lunches.
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