Method
- Gather all ingredients and a large mixing bowl.
- Dice the cooked chicken into bite-sized pieces and place in the mixing bowl.
- Dice the celery and add it to the bowl with the chicken.
- Halve the red grapes and add them to the mixture.
- Chop the toasted almonds and add them to the bowl.
- In a separate bowl, whisk together Greek yogurt, Dijon mustard, and lemon juice to create the dressing.
- Pour the dressing over the chicken mixture, add dill and parsley, and season with salt and pepper.
- Gently fold everything together without mashing the ingredients.
- Taste and adjust seasonings as needed, then cover and refrigerate for at least 30 minutes before serving.
Notes
Use cold chicken for best results. Store in an airtight container for 4-5 days. Keep almonds separate until serving for crunch.