Ingredients:

  • 450g cooked chicken breast, shredded or cubed
  • 125g red grapes, halved
  • 100g celery, finely diced
  • 30g green onions, thinly sliced
  • 40g slivered almonds, toasted
  • 60g plain non-fat Greek yogurt
  • 60g light mayonnaise
  • 15ml fresh lemon juice
  • 5ml Dijon mustard
  • 2g garlic powder
  • 3g fresh dill or parsley, finely chopped
  • 0.5g salt
  • 0.5g black pepper

Instructions:

  1. Prepare the chicken base by ensuring the pre-cooked chicken is completely cold. Shred or cube the breast meat into bite-sized pieces.
  2. Dice the vegetables. Finely chop 100g of celery and 30g of green onions.
  3. Halve the grapes. Slice 125g of red grapes lengthwise until they are easy to eat in one bite.
  4. Toast the nuts. Heat 40g of slivered almonds in a dry pan for 2-3 minutes until they smell fragrant and golden.
  5. Mix the base. Combine 60g Greek yogurt, 60g light mayo, 15ml lemon juice, and 5ml Dijon mustard in a small bowl.
  6. Season the dressing. Whisk in 2g garlic powder, 3g fresh herbs, 0.5g salt, and 0.5g black pepper until the mixture is completely silky.
  7. Combine ingredients. Place the chicken, celery, grapes, and onions into a large bowl.
  8. Incorporate dressing. Pour the dressing over the chicken mixture and fold gently. Note: Folding prevents the grapes from bruising.
  9. Add the crunch. Fold in the toasted almonds just before serving until they are evenly distributed.
  10. Chill briefly. Let the salad sit in the fridge for 10 minutes until the flavors have melded together.