Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup seedless grapes (halved)
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 tbsp Dijon mustard
- 1 cup celery (chopped)
- 1/2 cup chopped pecans (optional)
- Salt and pepper to taste
Instructions
- Boil water in a large pot over medium heat. Add chicken breasts and cook for 15-20 minutes until no longer pink. Remove and let cool.
- Once cooled, shred the chicken into bite-sized pieces using two forks.
- In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper until smooth.
- Add shredded chicken, halved grapes, chopped celery, and pecans to the dressing; mix gently until well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Enjoy chilled over lettuce or as a sandwich filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 320
- Sugar: 8g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg