Description
A creamy, protein-rich lunch made with shredded chicken, Greek yogurt, sweet grapes, crisp celery, and almonds. This lighter alternative to traditional mayo-based salads offers a tangy, satisfying flavor with texture contrast and sustained energy.
Ingredients
2 cups shredded chicken
1/2 cup plain Greek yogurt
1/4 cup chopped red onion
1/4 cup halved grapes
1 celery stalk, diced
2 tablespoons sliced almonds (toasted)
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions
Combine shredded chicken and Greek yogurt in a large bowl
Mix in red onion, grapes, celery, and almonds
Whisk Dijon mustard, apple cider vinegar, olive oil, and parsley to create dressing
Pour dressing over salad and toss until thoroughly combined
Season with salt and pepper
Cover and refrigerate for at least 30 minutes before serving
Notes
For best flavor, use room temperature chicken and toast almonds before adding
Non-alcoholic Dijon mustard is recommended for strict halal compliance
Store leftovers in an airtight container for up to 4 days
Substitute coconut yogurt for a dairy-free option
- Prep Time: 10
- Cook Time: 5
- Category: trends
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 270
- Sugar: 6g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg