Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts, diced
- 1 cup red grapes, halved
- 1 cup celery stalks, chopped
- 1/2 cup plain Greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup walnuts or pecans (optional), toasted
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper and bake on a parchment-lined baking sheet for 25-30 minutes until the internal temperature reaches 165°F (74°C).
- Allow the chicken to cool for about 10 minutes before dicing it into bite-sized pieces.
- In a mixing bowl, combine Greek yogurt, Dijon mustard, salt, and pepper; whisk until smooth.
- In a large bowl, mix diced chicken, chopped celery, halved grapes, and toasted nuts (if using). Pour dressing over the mixture and gently fold until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 70mg