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Description
A high-protein, healthy twist on classic chicken salad using nonfat Greek yogurt as the creamy base, combined with sweet grapes, crunchy celery, onions, and toasted almonds for a refreshing and nutritious dish.
Ingredients
- 3 cups cooked, diced boneless, skinless chicken breast (about 1 1/4 pounds or 3 small/medium breasts)
- 2 cups seedless red grapes, halved
- 3 medium stalks celery, diced (about 1 1/2 cups)
- 2 large green onions, thinly sliced (about 1/4 cup)
- ½ cup sliced or slivered almonds, toasted
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons nonfat milk
- 2 teaspoons honey
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
- 2 tablespoons fresh dill, chopped
Instructions
- In a large mixing bowl, combine the diced cooked chicken, halved red grapes, diced celery, thinly sliced green onions, and toasted sliced almonds.
- In a separate smaller bowl, whisk together the plain Greek yogurt, milk, honey, kosher salt, and ground black pepper to create the dressing.
- Pour the prepared dressing over the chicken mixture in the large bowl. Toss gently to ensure all ingredients are evenly coated.
- Taste the chicken salad and adjust seasoning (salt and pepper) as desired.
- For best flavor, refrigerate the chicken salad for at least 2 hours, or ideally overnight, allowing the flavors to meld.
- Just before serving, sprinkle generously with fresh chopped dill. Serve as a sandwich filling, atop fresh salad greens, with crackers, or as a dip.
Notes
- Use pre-cooked chicken to save time; rotisserie or grilled chicken works well.
- Toasting almonds enhances flavor; toast in a dry skillet over medium heat for 2-3 minutes until golden.
- This recipe is best made ahead to allow flavors to develop.
- Adjust honey for sweetness preference; substitute with a sugar-free alternative for lower calories.