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.
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
- Whisk together Greek yogurt, zest from one lemon, juice from one lemon, ground sea salt, and ground black pepper.
- 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.
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!