Ingredients:

  • 4 cups (600g) cooked chicken breast, chilled and cubed
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 cup (60g) mayonnaise
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 cup (60g) celery, finely diced
  • 1/4 cup (40g) red onion, finely minced
  • 1/2 cup (75g) red seedless grapes, halved
  • 4 slices (120g) toasted sourdough or whole grain bread
  • 4 large leaves (40g) Bibb or Romaine lettuce

Instructions:

  1. Cube the chilled chicken into uniform 1/2-inch pieces. Place the cubes in a large mixing bowl and toss with salt and pepper.
  2. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until the mixture is smooth and velvety.
  3. Pour the dressing over the chicken. Add the diced celery, minced red onion, and halved grapes.
  4. Using a silicone spatula, gently fold the ingredients together until the chicken is glistening and coated, being careful not to crush the grapes.
  5. Serve the chicken salad on toasted sourdough or whole grain bread with a leaf of Bibb or Romaine lettuce.