Ingredients
Scale
- 2 cups shredded chicken (280g), rotisserie or cooked chicken
- 2 stalks celery, chopped (60g)
- 1/4 cup red onion, chopped (30g)
- 1/2 cup grapes, quartered
- 1/4 cup fresh parsley, chopped (5g)
- 2 tablespoons walnuts, chopped (15g)
- For Dressing: 1/2 cup Greek yogurt (~120g)
- 1-2 tablespoons Dijon mustard
- Juice of 1 large lemon (~30ml)
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Shred or chop the chicken, celery, red onion, grapes, walnuts, and parsley.
- Whisk together Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a large bowl.
- Add chicken and other ingredients, toss to combine, and taste for seasoning adjustments.
- Optional: chill for 30 minutes before serving. Serve on its own, over greens, in a wrap, or on whole-grain bread.
Notes
- Use chicken with good flavor like rotisserie to save time.
- For creamier texture, add more Greek yogurt and Dijon mustard to taste.
- Meal prep: chop chicken and veggies ahead and prepare dressing for easy assembly.
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American