Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup plain Greek yogurt
- 1 cup diced celery
- 1 cup halved red grapes
- ½ cup chopped walnuts
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the chicken by boiling or roasting until fully cooked (20-25 minutes). Allow it to cool before shredding.
- In a large bowl, mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Add diced celery and halved grapes to the dressing; stir gently to coat.
- Fold in chopped walnuts carefully to maintain their texture.
- Incorporate shredded chicken into the mixture, ensuring even coating.
- Refrigerate the salad for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg