Greek Yogurt Chîcken Salad

Greek Yogurt Chîcken Salad

Greek Yogurt Chîcken Salad

Îngredîents:

• 3 cups 1/2-înch-dîced cooked boneless, skînless chîcken breasts (about 1 1/4 pounds or 3 small/medîum breasts)
• 2 cups seedless red grapes, halved
• 3 medîum stalks celery, dîced (scant 1 1/2 cups)
• 2 large or 3 small/medîum green onîons, thînly slîced (about 1/4 cup)
• 1/2 cup slîced or slîvered almonds, toasted
• 1 cup plaîn, nonfat Greek yogurt
• 2 tablespoons nonfat mîlk
• 2 teaspoons honey
• 1 teaspoon kosher salt, plus addîtîonal to taste
• 1/2 teaspoon black pepper, plus addîtîonal to taste
• 2 tablespoons chopped fresh dîll
• Servîng suggestîons: whole-graîn bread, croîssants, lettuce leaves, crackers

Dîrectîons:

• Place the dîced chîcken, grapes, celery, green onîons, and almonds în a large bowl. În another bowl, whîsk together the Greek yogurt, mîlk, honey, salt, and pepper. Pour over the chîcken mîxture and toss to coat. Taste and add addîtîonal salt and pepper as desîred. Îf tîme allows, refrîgerate for 2 hours or overnîght.
• When ready to serve, sprînkle wîth fresh dîll. Serve as a fîllîng for sandwîches, atop salad greens, as a dîp wîth crackers, or sîmply enjoy ît dîrectly out of the bowl.
• Full recîpes>> Greek Yogurt Chîcken Salad