Grape Tomato Chicken Salad

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 cups seedless red grapes
• 1 1/2 cups grape tomatoes
• 2 celery stalks
• 3 green onions
• 1/4 cup fresh dill
• 1/4 cup fresh parsley
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup roasted sunflower seeds
• 8 butter lettuce leaves

Instructions

1. 1Pat the chicken dry and season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium heat until shimmering.
2. 2Add the chicken and cook until golden on the first side, about 6 to 7 minutes. Flip and continue cooking until the internal temperature reaches 165°F and juices run clear, 5 to 7 minutes more.
3. 3Transfer chicken to a cutting board and rest 5 minutes so the juices settle. Dice into bite-size pieces and let cool slightly.
4. 4Halve the seedless red grapes and grape tomatoes. Thinly slice the celery and green onions. Chop the dill and parsley.
5. 5In a large mixing bowl whisk together Greek yogurt, mayonnaise, Dijon, lemon juice, salt, and black pepper until smooth and creamy.
6. 6Add the cooled diced chicken, halved grapes, grape tomatoes, celery, green onions, dill, and parsley to the bowl.
7. 7Toss gently until everything is evenly coated and the grapes and tomatoes are distributed throughout. Taste and adjust seasoning if needed.
8. 8Fold in the roasted sunflower seeds for crunch. Spoon the salad into butter lettuce cups or pack into containers for lunch. Serve chilled or at cool room temperature.