High-Protein Chicken Salad

Ingredients

• 1.5 lb chicken breasts, cooked and shredded (rotisserie works great)
• 3/4 to 1 cup 0% plain Greek yogurt, as needed
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 to 2 tablespoons fresh lemon juice
• Kosher salt, to taste
• Cracked black pepper, to taste
• Garlic powder, to taste
• 1/2 teaspoon curry powder, or more to taste
• 1/2 cup sweet onion, diced small
• 1/3 cup celery, diced small
• 1 cup red or green grapes, halved
• 2 to 3 tablespoons fresh Italian parsley, chopped small
• 2 tablespoons fresh dill, chopped small

Instructions

1. Add the cooked chicken breasts to a stand mixer fitted with the paddle attachment. Warm chicken breaks down easiest, but cold works too — break cold chicken into smaller pieces first. Turn on low and process for 30 to 60 seconds, or until your desired texture is reached. Do not over-process or the chicken will become mushy.
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2. Transfer shredded chicken to a large mixing bowl. Add the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, kosher salt, garlic powder, cracked black pepper, and curry powder. Mix until well combined.
3. Add the diced celery, sweet onion, halved grapes, parsley, and fresh dill. Gently fold everything together. Taste and adjust seasoning as needed.