There are a million ways to make chicken salad. For me, the key ingredient in chicken salad is red grapes, which is why I add twice as many as other people. All you really need for fantastic chicken salad after that is toasted almonds, fresh herbs, and a lemon-yogurt dressing.

I should add a disclaimer: I vastly prefer this with leftover grilled chicken but on a rainy week like this, I grind salt and pepper all over chicken breasts, drizzle with olive oil and cook at 350 for about 45 minutes.

Most people do a mixture of mayonnaise and yogurt but I’m an all-yogurt kind of gal. It’s so healthy and clean tasting that it let’s the other ingredients shine through. I always have a tub of Greek Gods Traditional Plain yogurt in my fridge for cooking and almost always sub out mayonnaise and even sour cream for yogurt.

Chicken Salad
Serves 4
4 cups cooked and cooled chicken breast (about 2 lbs chicken)
1 tsp freshly ground black pepper
2 cups red grapes, washed, dried, halved
1/2 cup slivered almonds, toasted
1 bunch Italian parsley
1 cup plain Greek yogurt
1 small small lemon (zest and juice)
1 tsp sea salt

1. Whisk together Greek yogurt, zest from one lemon, juice from one lemon, ground sea salt, and ground black pepper.
2. Chop chicken breast to desired size and toss in a big bowl. Add grapes, almonds, and roughly chopped parsley. Stir in yogurt mixture. Chill until ready to serve.

P.S. Gabby is all of us right now.

Happy cooking,

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Disclaimer:  A portion of this article may have been compensated but opinions are my own, always. I’m not a fan of negativity so if I don’t like something, I don’t write about it. I’m here to tell you about the best of the best!