Description

A creamy, crunchy, herby chicken salad that balances savory and sweet in every bite. Perfect for sandwiches, lettuce cups, wraps, or just enjoying with crackers for a refreshing lunch or light dinner.

Ingredients

3 cups cooked chicken breast or thighs, diced or shredded
1 cup celery, finely chopped
1 cup red grapes, halved
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tsp Dijon mustard
2 tbsp fresh dill, chopped
2 green onions, sliced
1/2 cup slivered almonds, toasted
1 tbsp fresh lemon juice
Salt and pepper to taste

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Instructions

Prepare chicken by dicing or shredding into bite-sized pieces. Ensure it is cooled before mixing.
In a large bowl, combine chopped celery, sliced green onions, and halved grapes with the chicken.
In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dill, salt, and pepper. Adjust seasoning to taste.
Pour the dressing over the chicken mixture and gently fold until everything is evenly coated.
Fold in toasted almonds. Chill the salad for at least 30 minutes before serving to allow flavors to meld.

Notes

Substitute apples or dried cranberries for grapes if desired.
Use dairy-free yogurt or extra mayo for a dairy-free version.
Serve in lettuce cups, on croissants, in wraps, or spooned over greens.
Best enjoyed within 3 days; add almonds just before serving for maximum crunch.