Ingredients:

  • 3 cups (425g) cooked chicken breast, diced into ½ inch cubes
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (21g) honey
  • 1 tbsp (15g) Dijon mustard
  • 2 tbsp (8g) fresh dill, finely chopped
  • ½ cup (60g) celery, finely diced
  • ½ cup (75g) red seedless grapes, halved
  • ¼ cup (30g) red onion, minced
  • 2 tbsp (15g) toasted slivered almonds

Instructions:

  1. Dice the cooked chicken into uniform ½ inch cubes. Finely mince the red onion and celery, and halve the grapes.
  2. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, and Dijon mustard until smooth. Stir in the fresh dill, sea salt, and cracked black pepper.
  3. Combine the diced chicken, celery, grapes, and red onion in a large mixing bowl. Pour the dressing over the ingredients and gently fold with a spatula until coated. Fold in the toasted almonds.