Greek Yogurt Chicken Salad

Classic American chicken salad gets a bright lift when tangy Greek yogurt stands in for mayonnaise. Shredded chicken mingles with crisp celery, sweet red grapes, and fresh dill for a make-ahead lunch that stays cool and lively.

Serves 4

Estimate for one serving

• 280 cal
• 32g protein
• 12g carbs
• 11g fat
• 1.5g fiber

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Ingredients

• 3 cups (about 1 lb shredded) cooked chicken breast
• 1 cup (full-fat or 2%) plain Greek yogurt
• 2 stalks (finely diced) celery
• 1 cup (halved) red grapes
• 1/4 cup (finely diced) red onion
• 2 tbsp (chopped) fresh dill
• 2 tbsp (chopped) fresh parsley
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Shred or dice the cooked chicken breast into bite-sized pieces and place in a large mixing bowl.
2. 2Finely dice the celery and red onion; halve the red grapes. Add all to the bowl with the chicken.
3. 3In a separate small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth.
4. 4Pour the yogurt dressing over the chicken and vegetable mixture.
5. 5Add the chopped fresh dill and parsley.
6. 6Gently stir everything together until evenly coated. Taste and adjust seasoning if needed.
7. 7Cover and refrigerate for at least 30 minutes to let flavors meld (or up to 3 days for make-ahead).
8. 8Serve chilled on whole-grain bread, in lettuce wraps, or over mixed greens.