Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15ml)
  • 1/2 cup (113g) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) plain Greek yogurt (optional)
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon salt (1.25g), or to taste
  • 1/4 teaspoon black pepper (1.25g), or to taste
  • 1/4 teaspoon garlic powder (1.25g)
  • 1/2 cup (75g) celery, finely diced
  • 1/4 cup (40g) red onion, finely diced
  • 1/4 cup (25g) fresh parsley, chopped
  • 1/4 cup (35g) grapes, halved (red or green)

Instructions:

  1. Season chicken breasts with salt and pepper. Cook in a skillet with olive oil over medium heat until cooked through (internal temperature reaches 165°F/74°C). Alternative: Use leftover cooked chicken, rotisserie chicken, or canned chicken.
  2. Let the cooked chicken cool slightly. Shred the chicken using two forks or your hands.
  3. In a mixing bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, salt, pepper, and garlic powder.
  4. Dice the celery, red onion, and parsley. Halve the grapes, if using.
  5. Add the shredded chicken, diced celery, red onion, parsley, and grapes (if using) to the dressing. Gently mix until everything is well combined.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve as desired.