Ingredients:

  • 1 ½ cups (350g) cooked chicken, shredded or diced
  • 1 cup (150g) red grapes, halved
  • ½ cup (50g) celery, finely diced
  • ¼ cup (30g) red onion, finely diced
  • ½ cup (120g) mayonnaise
  • 2 tablespoons (30ml) plain Greek yogurt
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon black pepper (or to taste)
  • Optional: ¼ cup (30g) chopped toasted almonds or pecans
  • Optional: 1 tbsp fresh tarragon, chopped

Instructions:

  1. If not using pre-cooked chicken, bake, poach, or grill chicken breasts until cooked through (internal temperature reaches 165°F/74°C). Let cool completely before shredding or dicing.
  2. Halve the grapes, dice the celery and red onion.
  3. In the mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
  4. Add the shredded chicken, grapes, celery, and red onion to the bowl with the dressing. Gently stir to combine, ensuring everything is evenly coated. Fold in toasted nuts and/or tarragon if using.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled on bread, lettuce cups, crackers, or straight from the bowl!