Ingredients
For the Dressing:
6 ounces plain Greek yogurt
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons honey
1/2 lemon, juiced
Salt and pepper, to taste
For the Salad:
1 pound boneless, skinless chicken breast (about 2 cups diced)
1 cup sliced red grapes
1 cup diced apple
2 celery stalks, sliced
2 green onions, sliced
1/2 cup slivered almonds
1/2 cup dried cranberries
2 tablespoons fresh parsley, roughly chopped
Instructions
For the Dressing:
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In a small bowl, whisk together the Greek yogurt, sour cream, mayonnaise, honey, and lemon juice until smooth and creamy.
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Season with salt and pepper to taste, and set the dressing aside.
For the Salad:
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In a large bowl, combine the diced chicken breast, sliced grapes, diced apple, sliced celery, and green onions.
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Add the slivered almonds, dried cranberries, and fresh parsley to the bowl and toss gently to combine.
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Drizzle the creamy dressing over the salad and toss again to coat everything evenly.
To Serve:
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Serve the salad chilled or at room temperature, optionally garnished with extra parsley or slivered almonds.
Notes
Storage: Store this salad in an airtight container in the fridge for up to 2 days. To avoid sogginess, store the dressing separately and add it just before serving.
Variations: Feel free to swap out fruits like pears or strawberries, or add veggies like cucumbers for extra crunch.
Dairy-Free Option: Use dairy-free yogurt and mayonnaise for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if cooking chicken)
- Category: Main Dish, Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
