Ingredients

• 3 cups cooked chicken, chopped or shredded
• 2 stalks celery, diced
• 1 cup red grapes, halved
• 1/2 cup thinly sliced almonds
• 3 green onions, sliced
• 2 Tbsp parsley, finely chopped
• 3/4 cup plain Greek yogurt
• 1 Tbsp Dijon mustard
• 3 tsp celery seed (Paula thinks caraway seeds are better)
• 1/2 tsp salt
• 1/2 tsp cracked black pepper

Instructions

1. In a large bowl, mix together chicken, celery, grapes, almonds, green onions and parsley.
2. In a separate bowl, whisk together Greek yogurt, dijon mustard, lemon juice, celery seed and salt/pepper. Drizzle the dressing all over the chickenmixture and mix well until all combined.
3. Cover and store in the refrigerator until ready to enjoy. Serve with crackers, on slices or bread or in a wrap, or serve on lettuce as a salad.

Notes: The salad can be store in a sealed airtight container in the fridge for up to 3-4 days.