Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 1 tsp (5g) salt, divided
  • 1/2 tsp (2.5g) black pepper
  • 1 tbsp (15ml) olive oil or any neutral cooking oil
  • 1 cup (115g) red grapes, halved or quartered if very large
  • 1 cup (120g) celery, finely diced
  • ½ cup (50g) toasted sliced almonds or slivered
  • ¼ cup (40g) red onion, finely diced optional, for a bit of zing!
  • ½ cup (120g) mayonnaise full-fat or light, your choice!
  • 2 tbsp (30g) plain Greek yogurt or sour cream
  • 2 tbsp (30ml) honey or maple syrup
  • 1 tbsp (15ml) lemon juice freshly squeezed is best!
  • ½ tsp (2.5g) Dijon mustard
  • ¼ tsp (1.25g) paprika
  • Salt and pepper to taste

Instructions:

  1. Season chicken with half the salt and pepper. Cook chicken in a skillet with olive oil over medium heat, until cooked through (internal temperature reaches 165°F/74°C). Alternatively, bake or poach the chicken. Let cool completely.
  2. Once cooled, shred or dice the chicken into bite-sized pieces.
  3. In a large mixing bowl, combine the shredded/diced chicken, halved grapes, diced celery, toasted almonds, and diced red onion (if using).
  4. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, Dijon mustard, paprika, and remaining salt and pepper.
  5. Pour the dressing over the chicken and salad ingredients. Gently stir until everything is well coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled on croissants, lettuce cups, or crackers.