Ingredients
Method
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, honey, garlic powder, salt, and black pepper until smooth.
- Add the cooked chicken, celery, red onion, cucumber, and parsley to a large mixing bowl.
- Pour the dressing over the chicken mixture.
- Stir gently until everything is evenly coated.
- Taste and adjust the seasoning if needed.
- Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
- Serve chilled in lettuce wraps, on whole grain bread, with crackers, or over a bed of mixed greens.
Notes
- Use plain Greek yogurt instead of regular yogurt for a thicker, creamier dressing that won't become watery.
- Let the cooked chicken cool completely before mixing it with the dressing to maintain the best texture.
- Chill the salad before serving to give the dressing time to absorb into the chicken and enhance the flavor.
- For extra crunch and nutrition, add diced bell peppers, chopped almonds, sunflower seeds, or shredded carrots just before serving.
- This salad is ideal for meal prep and keeps well in an airtight container in the refrigerator for up to 4 days. Stir before serving if any liquid separates naturally.