Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup plain Greek yogurt
  • ¼ cup light mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • ¼ tsp garlic powder
  • 1 cup red seedless grapes, quartered
  • 2 stalks celery, finely diced
  • 3 tbsp red onion, minced
  • 2 tbsp fresh parsley, chopped
  • ½ tsp paprika

Instructions:

  1. Place the chicken breasts in a pot and cover with water by one inch; add the salt and pepper.
  2. Bring to a gentle simmer over medium heat and cook for 12–15 minutes until the center is no longer pink and the internal temperature reaches 165°F/74°C. Remove from heat and let cool completely.
  3. In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, and garlic powder until smooth.
  4. Dice the cooled chicken into small, even cubes.
  5. Fold the diced chicken, quartered grapes, diced celery, minced red onion, and chopped parsley into the dressing.
  6. Sprinkle with paprika and toss gently until every piece is evenly coated.