Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast
  • 1/2 cup (120g) plain Greek yogurt
  • 1/4 cup (60g) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 2 stalks (60g) celery, finely diced
  • 1/2 cup (75g) red seedless grapes, halved
  • 1/4 cup (30g) red onion, minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 8 slices (200g) toasted multigrain or sourdough bread
  • 4 large (120g) Romaine lettuce leaves

Instructions:

  1. Place chicken breasts in a pot and cover with water. Bring to a gentle simmer, then reduce heat and cook for 12–15 minutes until the internal temperature reaches 165°F (74°C). Remove, cool completely, and dice into 1/2-inch cubes.
  2. In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, and Dijon mustard until smooth. Stir in the salt and black pepper.
  3. Gently fold the diced chicken, celery, halved grapes, and minced red onion into the dressing. Stir in the fresh parsley last.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to marry.
  5. Assemble by placing a Romaine lettuce leaf on a slice of toasted bread, adding a generous portion of chicken salad, and topping with a second slice of bread.