Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup red grapes

Instructions:

  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6-8 minutes per side until the center is no longer pink and the exterior is golden brown.
  3. Let the meat rest for 5 minutes before dicing or shredding to retain juices.
  4. In a large mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, and minced garlic. Whisk until smooth.
  5. Add the cooked chicken, diced celery, red onion, and parsley to the bowl.
  6. Gently fold in the grapes and stir until the chicken is evenly coated in the dressing.