Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup red grapes, halved
- 1 cup celery, chopped
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh dill, chopped
- Salt & pepper to taste
Instructions
- Poach chicken breasts in simmering salted water for about 15 minutes until cooked through. Allow to cool, then shred.
- In a bowl, whisk together Greek yogurt, Dijon mustard, honey, salt, and pepper until smooth.
- In a large mixing bowl, add shredded chicken, chopped celery, and halved grapes. Toss to combine.
- Pour the dressing over the mixture and gently fold until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 10g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg