Greek Yogurt Chicken Salad

Greek & Mediterranean · from Well Plated by Erin Clarke

Ingredients

For 6 servings

3 cups cooked boneless skinless chicken breasts
2 cups seedless red grapes (halved)
3 medium stalks celery (diced (scant 1 1/2 cups))
2 large green onions ( or 3 small/medium green onions, thinly sliced (about 1/4 cup))
1/2 cup sliced almonds (or slivered almonds, toasted)
1 cup plain nonfat Greek yogurt
2 tablespoons nonfat milk
2 teaspoons honey
1 teaspoon kosher salt (plus additional to taste)
1/2 teaspoon ground black pepper (plus additional to taste)
2 tablespoons chopped fresh dill
Serving suggestions: whole-grain bread (croissants, lettuce leaves, crackers)

The steps are on Well Plated by Erin Clarke’s page. Save this recipe to your book and they come along, ready for cook mode with timers.