Greek Yogurt Chicken Salad
A high-protein chicken salad with juicy grapes, toasted nuts, and a zesty Greek yogurt dressing—ideal for sandwiches, wraps, or a hearty salad bowl.
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Ingredients
- 2 cups shredded cooked chicken rotisserie or homemade
- ½ cup grapes halved
- ½ cup celery chopped
- ¼ cup red onion diced
- ½ cup plain Greek yogurt
- 2 tablespoons chopped salted almonds or pecans/walnuts
- ½ tablespoon Dijon mustard
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon black pepper
- ⅛ teaspoon fine sea salt
Instructions
- In a large bowl, combine chicken, grapes, celery, onion, Greek yogurt, almonds, mustard, parsley, pepper, and salt.
- Toss everything together until evenly coated. Taste and adjust yogurt, salt, or pepper if needed.
- Serve immediately or chill for a bit if you like it extra cold. Enjoy on bread, in a wrap, with crackers, or over a bed of greens.
- Store leftovers in an airtight container in the fridge for 3–5 days.
Servings: 2