Herbed Chicken & Grape Salad

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 cups seedless red grapes
• 2 celery stalks
• 3 scallions
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh parsley
• 1/2 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 large butter lettuce leaves
• 1/4 cup sliced toasted almonds

Instructions

1. 1Pat the chicken dry and season both sides lightly with salt and pepper.
2. 2Heat a large skillet over medium heat, add the olive oil, and sear the chicken until golden on the first side, about 5 to 6 minutes.
3. 3Flip and continue cooking until the thickest part reaches 165°F on an instant-read thermometer and the juices run clear, another 5 to 7 minutes.
4. 4Transfer the chicken to a cutting board and let it rest 5 minutes so the juices settle, then dice into bite-size cubes.
5. 5Halve the grapes, thinly slice the celery and scallions, and chop the dill and parsley.
6. 6In a large bowl, whisk the Greek yogurt, mayonnaise, lemon juice, Dijon, remaining salt, and pepper into a creamy, tangy dressing.
7. 7Add the warm or cooled diced chicken, grapes, celery, scallions, and most of the herbs to the bowl.
8. 8Fold everything together until the chicken and produce are evenly coated and the salad looks glossy and speckled with herbs.
9. 9Taste and brighten with an extra squeeze of lemon or pinch of salt if needed.
10. 10Spoon into butter lettuce cups or pack into containers, finish with toasted almonds and remaining herbs, and serve cool or lightly chilled.