Greek Yoghurt Chicken Salad

Ingredients

• 3 cups cooked shredded chicken
• 3 celery stalks, diced
• 1 cup red grapes, halved
• 1/2 red onion, finely chopped
• Handful dill
• For dressing: 4 tbsp Greek yoghurt, 2 tbsp mayo, 1 tbsp Dijon, juice of 1 lemon, salt and pepper

Instructions

1. Whisk the dressing.
2. Combine the chicken, celery, grapes, onion and dill.
3. Fold through the dressing.
4. Chill 15 minutes for the flavours to meld.

Serving suggestions

• Lovely in sandwiches, wraps or over leaves.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions