🕒 Serves: 4 | Prep Time: 15 min | No Cooking | 💪 ~35g protein/serving
Light, creamy, crunchy, and weirdly addictive. Perfect for meal prep, hot days, or that “I need something clean but satisfying” mood.
🧾 Ingredients:
- 2½ cups cooked shredded chicken breast (rotisserie or boiled works too)
- ½ cup plain Greek yogurt (or mix half with light mayo for creaminess)
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 cup red seedless grapes, halved
- 2 stalks celery, diced
- ¼ cup red onion, finely chopped
- 2 tbsp chopped walnuts (optional, but adds crunch)
- 1 tbsp fresh parsley, chopped
- A few whole almonds (optional garnish)
🥣 Instructions:
- Shred your cooked chicken and toss into a large bowl.
- In a small bowl, mix Greek yogurt, mustard, garlic powder, salt, and pepper.
- Pour the creamy mixture over the chicken and mix well.
- Fold in the grapes, celery, onion, and walnuts.
- Sprinkle with parsley, top with almonds if using.
- Chill for 20 minutes (if you can wait) — serve cold!
🔄 Substitutions & Tips:
- No Greek yogurt? Sub ½ light mayo + ½ cottage cheese (blended).
- Swap walnuts for pecans or skip for nut-free.
- Add apple chunks or dried cranberries for a sweet-tart pop.
- Great on its own, in lettuce wraps, or stuffed in a whole-wheat pita.
🧊 Storage:
Keep in an airtight container in the fridge for 3–4 days.
Actually gets better the next day when flavors mingle.
💬 My Story:
“I threw this together on a Sunday with leftover chicken — and now it’s a full-blown obsession. Even my salad-hating husband licks the bowl. Save it. Share it. Trust me.”