Chicken Salad is a classic American dish everyone loves. This recipe includes lean chicken breasts, fresh crisp celery, sweet grapes, crunchy almonds, and a creamy Greek yogurt and mayo based poppy seed dressing. In other words say hello to your new favorite lunch!
Ready in: 15minutes
1 1/4lbsboneless skinless chicken breasts,cooked, chilled and diced into small cubes*
1 1/3cupsred grapes,halved
3/4cupsmall diced celery
1/3cupchopped green onions(green portion only)
2/3cupplain fat-free Greek yogurt*
1Tbspred wine vinegar
3/4tspsalt,or to taste
For the dressing: Mix all dressing ingredients together in a medium bowl until well combined.
For the salad: Add all chicken salad ingredients to a large mixing bowl or a salad bowl. Add dressing and toss to evenly coat.
Store in refrigerator. Serve within 1 - 2 hours for best results (it's still good for another day but the almonds soften a little and the grapes juices run into the dressing).
*I recommend using a brand such as Fage for a thicker consistency.
Serve in croissants, whole grain bread slices, bagels, tortillas or wraps, butter lettuce or romaine lettuce leaves.
Use leftover chicken breasts or rotisserie chicken or to cook the chicken: line a rimmed baking sheet with foil. Pounded chicken to an even thickness, brushed both sides lightly with olive oil, season with S&P. Roast in a preheated 425 degree oven until center registered 165 (this will take anywhere from 15 - 25 minutes depending on thickness of chicken breasts). Then let chill through in the fridge.