Grape & Herb Chicken Salad

Serves 4 · 20 min prep

Ingredients

• 3 cups cooked shredded chicken breast
• 2 cups seedless red grapes
• 2 stalks celery
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 3 tablespoons fresh chives
• 1/2 cup plain Greek yogurt
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 large butter lettuce leaves
• 1/3 cup toasted sliced almonds

Instructions

1. 1Pat the cooked shredded chicken dry with paper towels so the dressing clings instead of sliding off. Halve the grapes so each bite releases juice without turning the salad watery.
2. 2Thinly slice the celery on a bias for crunch that stays crisp through lunch. Finely chop the dill, parsley, and chives, keeping the herbs bright and loose rather than pasty.
3. 3In a large mixing bowl whisk the Greek yogurt, mayonnaise, Dijon, lemon juice, and lemon zest until completely smooth and glossy. Season the dressing with salt and pepper and taste; it should taste bright and slightly tangy.
4. 4Fold the shredded chicken into the dressing until every strand is lightly coated. Add the halved grapes, sliced celery, and chopped herbs.
5. 5Gently toss just until the grapes and herbs are evenly distributed; stop before the grapes start releasing too much juice. Taste again and adjust salt or lemon if needed.
6. 6Chill the salad uncovered for 10 minutes so the flavors settle and the chicken firms slightly. Meanwhile rinse and thoroughly dry the butter lettuce leaves.
7. 7Spoon the chicken salad into the lettuce cups or pack it into meal-prep containers with lettuce on the side. Scatter toasted almonds over the top right before eating so they stay crunchy.
8. 8Serve cold or cool for a light midday plate; the grapes should taste sweet and snappy against the herby yogurt dressing.