Ingredients:

  • 1.5 lbs boneless, skinless chicken breast
  • 1 tsp kosher salt
  • 1/2 tsp black peppercorns
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh dill or parsley, finely chopped
  • 1 cup red grapes, halved
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup sliced almonds, toasted

Instructions:

  1. Place chicken breasts in a saucepan and cover with water. Add kosher salt and peppercorns. Bring to a gentle simmer and cook for 8–10 minutes until the internal temperature reaches 165°F (74°C). Remove, rest for 5 minutes, then dice into 1/2-inch cubes.
  2. In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, sea salt, black pepper, and chopped fresh herbs until smooth and emulsified.
  3. In a large mixing bowl, combine the diced chicken, halved grapes, diced celery, minced red onion, and toasted almonds.
  4. Pour the yogurt dressing over the chicken mixture and fold gently with a spatula until evenly coated. Cover and refrigerate for at least 30 minutes before serving.