High Protein Greek Yogurt Chicken Salad

Ingredients

• 3 cups shredded cooked chicken breast (about 1.25 lbs, rotisserie works)
• 3/4 cup plain nonfat Greek yogurt
• 2 tbsp light mayonnaise (optional, for richness)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 celery stalks, finely diced
• 1/4 small red onion, finely diced
• 1 cup red grapes, halved
• 1/4 cup chopped fresh dill (or 2 tbsp dried)
• 2 tbsp chopped fresh chives
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• Butter lettuce leaves or whole-grain bread, for serving

Instructions

1. 1

   Pull the chicken into bite-sized shreds with two forks — irregular pieces hold the dressing best. If using freshly poached chicken, let it cool completely before mixing.

2. 2

   In a large mixing bowl, whisk the Greek yogurt, mayonnaise, Dijon, and lemon juice until smooth. The dressing should look like a loose ranch.

3. 3

   Add the celery, red onion, grapes, dill, chives, salt, pepper, and garlic powder. Stir to combine.

4. 4

   Fold in the shredded chicken and stir gently until every piece is coated. Don't over-mix — you want texture, not paste.

5. 5

   Taste and adjust salt, pepper, and lemon. Chill at least 15 minutes for the flavors to come together.

6. 6

   Serve scooped into butter lettuce cups, piled onto whole-grain toast, or straight from the bowl with crackers and cucumber slices.