Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 2 celery stalks, chopped
- 1 cup red grapes, halved
- Salt and pepper to taste
- ½ cup walnuts or almonds (optional)
Instructions
- Boil water in a large pot over medium heat. Add chicken breasts and cook until they reach an internal temperature of 165°F (75°C), about 15-20 minutes. Remove from water and let cool before shredding.
- In a mixing bowl, combine Greek yogurt, lemon juice, salt, and pepper until smooth.
- Chop celery into small pieces and halve the red grapes.
- In a large bowl, mix shredded chicken with celery and grapes. Pour in the yogurt dressing and gently stir to combine.
- Fold in freshly chopped dill.
- Serve in bowls or lettuce wraps; top with nuts if desired.
Notes
- Feel free to customize by adding diced apples for sweetness or replacing Greek yogurt with avocado for extra creaminess.
- For meal prep, store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg