Ingredients
Equipment
Method
- Prepare the Ingredients: Rinse 1/2 cup grapes with water and soak them in a mixture of baking soda and sea salt for 5 minutes. Chop 1-2 stalks celery, 1/4 cup red onion, and 2 tablespoons parsley. Shred 2 cups shredded chicken.
- Mix the Salad: In a large bowl, combine all ingredients: 1/2 cup Greek yogurt, 2 tablespoons mayonnaise (light), 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/4 teaspoon sea salt, and the prepared veggies, chicken, and 1/4 cup sliced almonds. Stir gently to mix.
- Chill and Serve: Refrigerate the salad for at least 2 hours to let the flavors combine. Serve in lettuce wraps, on toast, or with crackers. Store leftovers in an airtight container in the fridge for up to 4 days.