Chicken Salad
Chicken Salad is a classic dish that is perfect for potlucks, picnics or an easy summer meal. Our version incorporates a velvety Greek yogurt dressing that is tangy and smooth, perfectly complementing the flavors of tender chicken, crunchy toasted almonds, crunchy celery and a burst of natural sweetness from juicy grapes.
Servings 6
Calories 208kcal
Ingredients
- 3 cups cooked chicken chopped
- 1 cup red grapes halved
- 2 stalks celery
- 2 stalks green onion
- 1/2 cup almonds, sliced or cashews halved
- 1 cup plain Greek yogurt
- 1 medium lemon juiced
- 1 teaspoon mustard, dijon
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Chop cooked chicken and place into a mixing bowl. Slice grapes into quarters or halves; dice celery and green onions. Add to the bowl with chicken.
- In a small mixing bowl, mix yogurt, juice of the lemon, mustard, parsley, salt and pepper. Add to the chicken. Toss to evenly coat.
- In a small saute pan, add sliced almonds and heat over medium high. Cook them while constantly stirring until they are a toasty brown. Once they start to brown just a little bit, turn the heat to medium. Make sure to watch them close because they can burn easily! Let them cool just a bit and then add them to the chicken mixture.
- Let the chicken mixture chill in the fridge until you are ready to serve. Serve on croissants, sandwich rolls, turn it into a wrap, or eat as a dip with your favorite crackers or tortilla chips. Enjoy!
