Description

A creamy, tangy chicken salad made with Greek yogurt, lemon, and Dijon mustard. Packed with tender chicken, crunchy veggies, and nutrient-rich ingredients, this no-mayo recipe is perfect for a quick, nutritious meal.

Ingredients

Shredded cooked chicken (2 cups)
Plain Greek yogurt (1/2 cup)
Lemon juice (1 tablespoon)
Dijon mustard (1 teaspoon)
Celery (1 stalk, chopped)
Finely chopped red onion (1/4 cup)
Grapes (1/2 cup, halved)
Chopped walnuts (1/4 cup)
Fresh parsley (1 tablespoon)
Salt and pepper to taste

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Instructions

Whisk Greek yogurt, lemon juice, and Dijon mustard until smooth
Add shredded chicken and mix thoroughly
Fold in celery, red onion, grapes, walnuts, and parsley
Season with salt and pepper
Chill for 10-30 minutes before serving

Notes

Store in an airtight container for up to 3 days
Use lettuce cups or serve with dumplings for a handheld option
Substitute chicken with tofu for a vegan version

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 400mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 10g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg