Ingredients
Scale
- 2.5 cups cooked, diced or shredded chicken
- 3 stalks of celery – about 1/2 cup diced
- 1 cup sliced grapes
- 1/3 cup chopped pecans
- 1/3 cup chopped red onion
- 1/2 cup plain Greek yogurt
- 1/4 cup mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1–2 teaspoon fresh lemon zest
- Salt and pepper – to taste
Instructions
- – add them to a water-filled bowl with 1 teaspoon of baking soda stirred in and let them sit for about 5 minutes. Then rinse and dry them before you slice them. This removes the film on the grapes making them more flavorful.
- – Add the grapes to a medium bowl with the rest of the salad ingredients and toss everything together until well combined into a creamy, chunky chicken salad.
- – you can serve this salad immediately or store it for a few hours before serving.