Ingredients
Scale
- 3 cups cooked boneless skinless chicken breasts (about 1 1/4 pounds or 3 small/medium breasts), 1/2-inch-diced
- 2 cups seedless red grapes, halved
- 3 medium stalks celery, diced (scant 1 1/2 cups)
- 2 large green onions or 3 small/medium green onions, thinly sliced (about 1/4 cup)
- ½ cup sliced almonds or slivered almonds, toasted
- 1 cup plain nonfat Greek yogurt
- 2 tablespoons nonfat milk
- 2 teaspoons honey
- 1 teaspoon kosher salt plus additional to taste
- ½ teaspoon ground black pepper plus additional to taste
- 2 tablespoons chopped fresh dill
- Serving suggestions: whole-grain bread, croissants, lettuce leaves, crackers
Instructions
- Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl.
- In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper.
- Pour the yogurt mixture over the chicken mixture and toss to coat.
- Taste and add additional salt and pepper as desired.
- If time allows, refrigerate for 2 hours or overnight.
- When ready to serve, sprinkle with fresh dill.
- Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or enjoy it directly out of the bowl.
Notes
- Greek yogurt adds creaminess and protein.
- Fresh dill enhances flavor.
- Refrigerating improves taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 12g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg