Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup plain Greek yogurt (non-fat or low-fat)
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely minced
- 1/2 cup red grapes, halved (or dried cranberries)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill or parsley, chopped
- 4 slices of whole-grain bread or large lettuce leaves
- Optional: Lettuce leaves and tomato slices for topping
Instructions
- In a large mixing bowl, combine the plain Greek yogurt, lemon juice, garlic powder, salt, and black pepper. Whisk until the dressing is smooth and creamy.
- Add the cooked chicken, chopped celery, red onion, and grapes to the bowl with the dressing.
- Use a large spoon to fold everything together until the chicken and vegetables are evenly coated with the yogurt mixture.
- Stir in the fresh dill or parsley for a burst of herbal flavor.
- Taste the salad and add a little more salt or pepper if you like.
- Cover the bowl and let it chill in the refrigerator for at least 15 to 30 minutes. This helps the flavors blend together.
- To assemble, place a scoop of the chicken salad onto a slice of bread. Top with lettuce and tomato if desired.
- Close the sandwich with another slice of bread, cut it in half, and enjoy!
- Cook Time: Not specified