YIELD: 6 CUPS APPROX.
PREP TIME:20 MINS
Ingredients
- 3 cups prepared boneless skinless chicken breasts — (approximately one One-quarter pounds either 3 small/average breasts), half-inch-diced
- two cups seedless red grapes — halved
- 3 average stalks celery — diced (scant one half cups)
- two big green onions — either 3 small/average green onions, thinly sliced (approximately One-quarter cup)
- half cup sliced almonds — either slivered almonds, toasted
- one cup plain nonfat Greek yogurt
- two tbsp nonfat milk
- two tsps honey
- one tsp kosher salt — plus additional to taste
- half tsp black pepper — plus additional to taste
- two tbsp sliced fresh dill
- submitting suggestions: whole-grain bread — croissants, lettuce leaves, crackers
Instructions
1. Place the diced chicken, grapes, celery, green onions, and almonds in a big bowl. In anelse bowl, blend along the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mix and blend to coat. Taste and place additional salt and pepper as desired. Supposing time allows, refrigerate for two hours either overnight.
2. Just as ready to serve, strew with fresh dill. submit as a filling for sandwiches, atop salad greens, as a dip with crackers, either simply enjoy this directly out of the bowl.
Recipe Notes
• Leftover chicken salad can keep within the refrigerator for 3 to 4 days.
