Skinny Greek Yogurt Chicken Salad with dill, grapes, celery, and almonds. An easy, healthy version of classic chicken salad. Creamy, cool, and crunchy!
Place the diced chicken, grapes, celery, green onions, and almonds in a large bowl. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours or overnight.
When ready to serve, sprinkle with fresh dill. Serve as a filling for sandwiches, atop salad greens, as a dip with crackers, or simply enjoy it directly out of the bowl.
Notes
Leftover chicken salad will keep in the refrigerator for 3 to 4 days.