Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2 cups cooked skinless chicken breast, chopped
- ½ cup nonfat plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ cup celery, finely chopped
- ¼ cup red grapes, halved
- 2 tbsp red onion, finely diced
- 2 tbsp fresh parsley, chopped
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- 2 tbsp chopped green onions
- 1 tbsp chopped almonds (optional)
Instructions
- Cook the chicken: If using raw chicken, season lightly with salt and pepper and cook until the internal temperature reaches 165°F (74°C). Let it cool completely, then chop or shred.
- Make the dressing: In a large bowl, whisk together the Greek yogurt, light mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add the vegetables and fruit: Stir in the celery, grapes, red onion, parsley, and green onions.
- Combine: Add the chopped chicken and gently mix until everything is evenly coated.
- Season: Add garlic powder, black pepper, and salt. Taste and adjust the seasoning.
- Chill: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to come together.
Serving Ideas
Serve the chicken salad:
- Over lettuce or mixed greens
- In a whole-grain wrap
- With cucumber and tomato
- On whole-grain toast
- With sliced apples or fresh vegetables
Weight Watchers tip: Using skinless chicken breast, nonfat Greek yogurt, and light mayonnaise keeps the recipe lighter while still making it creamy and satisfying. Points can vary by your specific WW plan and the brands you use.