2 cups cooked chicken, shredded or diced (rotisserie chicken works well) 1/2 cup mayonnaise 1/4 cup Greek yogurt (or sour cream) 1 tablespoon Dijon mustard
1 celery stalk, finely chopped 1/4 cup red onion, finely chopped 1/4 cup grapes, halved 1/4 cup almonds, sliced or chopped
Cook or shred the chicken. You can use leftover cooked chicken or a store-bought rotisserie chicken. Shred or dice it into bite-sized pieces.
In a mixing bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), and Dijon mustard until well combined. This will be your creamy dressing.
Add the cooked chicken, chopped celery, red onion, grapes, and almonds to the bowl. Gently toss the ingredients to coat them evenly with the dressing.
Season the chicken salad with salt and pepper to taste. Adjust the seasoning according to your preference.
For enhanced flavors, you can cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld.
Spoon the chicken salad onto lettuce leaves for a refreshing salad, or use it as a filling for sandwiches, wraps, or pitas.
Garnish the chicken salad with fresh parsley for a burst of color and added flavor.