Ingredients:

  • 2 cups cooked chicken breast, chilled and cubed (approx. 10 oz)
  • 1/2 cup plain 2% Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 1/2 cup red grapes, halved
  • 1/4 cup celery, finely diced
  • 2 tbsp toasted walnuts
  • 1 tbsp fresh dill or parsley, chopped

Instructions:

  1. Take 2 cups of pre cooked, chilled chicken breast and cube it into uniform 1/2 inch pieces. Note: Uniformity ensures even distribution of the dressing.
  2. Finely dice 1/4 cup of celery into 1/4 inch pieces until they look like small green gems.
  3. Slice 1/2 cup of red grapes lengthwise to reveal the juicy, bright interior.
  4. Heat 2 tbsp of walnuts in a dry pan for 3 minutes until they smell fragrant and toasted.
  5. In your large bowl, combine 1/2 cup Greek yogurt, 1 tbsp lemon juice, and 1 tsp Dijon mustard until the mixture is silky and pale yellow.
  6. Add 1/4 tsp sea salt and 1/8 tsp pepper to the dressing to ensure the seasoning is fully dissolved.
  7. Gently toss the cubed chicken into the dressing until every piece is thoroughly coated.
  8. Add the celery, grapes, and toasted walnuts, folding them in with a spatula until the colors are evenly marbled.
  9. Sprinkle 1 tbsp of fresh dill or parsley over the top and give it one last gentle stir.
  10. Refrigerate for at least 30 minutes until the flavors have fully married and the salad is cold.