This longtime lunch classic packs a ton of protein goodness. Here’s a healthy culinary trick: Use only lean white meat, but create the texture of using a whole chicken. Chop half of the breast meat, and pull the other half. Toss with a lighter creamy base, onion, celery, and grapes for great texture and big flavor, and you’re left with a new and improved favorite.
- 1 pound boneless, skinless chicken breasts, cooked (see tip)
- ¾ cup red grapes, halved
- ½ cup diced celery
- 3 tablespoons minced yellow onion
- 2 tablespoons chopped celery leaves
- ½ cup plain nonfat Greek yogurt
- 3 tablespoons 2% milk
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- Roughly chop half of the cooked chicken breasts, and use your hands to finely shred the other half.
- Place the chopped and shredded chicken, grapes, celery, onion, and celery leaves in a large mixing bowl.
- In a separate bowl, whisk together the yogurt, milk, mayonnaise, Dijon mustard, salt, and pepper to create a dressing.
- Pour the dressing into the mixing bowl of dry ingredients, and fold together until all is well coated. Garnish with additional chopped celery leaves, if desired.
HELPFUL TIP: The chicken breasts can be cooked in any method (even grilled). The easiest method is simply to bake in an oven preheated to 375°F for 20 minutes, or until slicing into the thickest piece reveals no pink.