Healthy Chicken Salad
A refreshingly light twist on the classic lunch staple. On a sandwich or scooped with crackers, this salad is certain to be a highlight of your day!
Ingredients
- 2 1/2 cups chicken (cooked and shredded)
- 3 stalks celery (chopped)
- 1/2 red onion (finely chopped)
- 1 cup grapes (cleaned and chopped)
- 1/4 cup parsley (chopped)
- 1/2 cup almonds (sliced)
- 3/4 cup plain Greek yogurt
- 1 tbsp dijon mustard
- 1 lemon (zested and juiced)
- 1 tsp sea salt
Instructions
Boil chicken if needed. Start with salted, room temperature water in a large pot, add chicken breasts. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through (an instant-read thermometer inserted into thickest part of breast should register 165°), about 10 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
Then, chop and prepare all of your veggies - the celery, red onion, grapes, and parsley- then add them to the bowl with the chicken alongside the Greek yogurt, dijon mustard, sliced almonds, lemon zest and juice, salt and pepper.- Mix well and taste. Adjust the sea salt and pepper as needed!
Once done, serve with crackers or on a sandwich! Store any leftovers in an airtight container, in the fridge, for up to four days.