Ingredients
1¼lbschicken breasts,boneless, skinless, cooked, chilled, diced into small cubes
1⅓cupsred grapes,halved
¾cupcelery,small, diced
½cupalmonds,sliced, toasted
⅓cupgreen onions,chopped, green portion only
⅔cupGreek yogurt,plain, fat-free
¼cupmayonnaise,light
2tbsphoney
1tbspred wine vinegar
1tbsppoppy seeds
1tspdijon mustard
¾tspsalt,or to taste
Preparation
Mix all the dressing ingredients together in a medium bowl until well combined.
Add all the chicken salad ingredients to a large mixing bowl or a salad bowl. Add the dressing and toss to evenly coat.
Store in refrigerator. Serve within 1 to 2 hours for best results (it’s still good for another day but the almonds will soften a little and the grapes juices will run into the dressing).
Serve in croissants, whole grain bread slices, bagels, tortillas or wraps, butter lettuce or romaine lettuce leaves.
