Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup seedless grapes (halved)
- 1/2 cup diced celery
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
Instructions
- 1. Cook the Chicken: Preheat your grill or skillet over medium heat. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes per side until golden brown and cooked through (165°F internal temperature).
- 2. Chill and Shred: Remove from heat and let cool completely before shredding into bite-sized pieces using two forks.
- 3. Prepare the Dressing: In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth.
- 4. Mix Ingredients: Add shredded chicken and diced celery to the dressing. Gently fold in halved grapes.
- 5. Combine and Chill: Toss everything together until evenly coated. Refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 3/4 cup (180g)
- Calories: 330
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 75mg