Apple & Grape Chicken Salad

Serves 4 · 20 min prep

Ingredients

• 3 cups cooked shredded chicken breast
• 2 medium crisp apples
• 1 1/2 cups red seedless grapes
• 2 celery stalks
• 3 green onions
• 1/2 cup plain Greek yogurt
• 3 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• 1 Tbsp fresh lemon juice
• 2 Tbsp chopped fresh dill
• 1/3 cup chopped toasted walnuts
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1If the chicken is cold from the fridge, let it sit 10 minutes so it mixes more easily; shred or chop into bite-size pieces and place in a large bowl.
2. 2Core the apples and cut them into small dice, leaving the skin on for color and crunch; add them straight to the chicken.
3. 3Halve the grapes and thinly slice the celery and green onions; fold all three into the bowl so fruit and vegetables are evenly mixed.
4. 4In a separate small bowl, stir together the Greek yogurt, mayonnaise, Dijon, lemon juice, dill, salt, and black pepper until smooth and creamy.
5. 5Pour the dressing over the chicken mixture and fold gently with a spatula until everything is coated but not mashed.
6. 6Fold in the toasted walnuts last so they stay crunchy; taste and add a pinch more salt or lemon if the apples taste especially sweet.
7. 7Cover and chill at least 15 minutes so the flavors marry; the salad should taste bright, lightly creamy, and full of juicy fruit.
8. 8Scoop onto whole-grain bread, stuff into lettuce cups, or pack into meal-prep containers with a side of crackers for work lunches.
9. 9Keep refrigerated and enjoy within 3 days; give a quick stir before serving if any liquid has settled.