Ingredients
Method
Preparation
- In a large bowl, combine the cooked chicken, chopped celery, halved grapes, sliced green onions, and minced parsley.
- In a separate small bowl, whisk together the Dijon mustard, fresh lemon juice, black pepper, celery seed, and salt until well mixed.
- Pour the dressing over the chicken mixture and stir until everything is coated.
- Gently fold in the almonds and Greek yogurt, mixing until well-distributed.
- Serve chilled or store in the fridge for meal prep.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For best texture, add yogurt and almonds just before serving. Avoid freezing due to the creamy yogurt base.
