Ingredients:

  • 2 cups cooked chicken, diced (about 450g)
  • 1 cup celery, finely chopped (about 100g)
  • ½ cup red onion, finely chopped (about 75g)
  • ½ cup mayonnaise (120ml)
  • 2 tablespoons Greek yogurt (30ml)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (15ml)
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • ½ cup grapes, halved (about 75g)
  • ¼ cup slivered almonds (about 30g)

Instructions:

  1. Boil chicken in salted water until cooked through; about 15–20 minutes. Allow to cool, then dice into bite-sized pieces.
  2. Chop celery and red onion finely.
  3. In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, parsley, salt, and pepper until smooth.
  4. In a large bowl, mix together the diced chicken, celery, red onion, and optional add-ins (if using). Pour dressing over and toss until evenly coated.
  5. Cover and refrigerate salad for at least 30 minutes to allow flavors to meld.
  6. Serve chilled on a bed of greens or in a sandwich.