This easy chicken salad recipe is a great dish to whip up for lunch, and is also a great crowd-pleaser. The original version of this recipe has a major mayonnaise base, and is full of calories, bad fat and sugar. This healthy makeover is just as delicious! Enjoy!

Serves 4


1 lb. boneless, skinless chicken breast
1/3 cup plain Greek yogurt
1 Tbsp real honey
1 tsp Bragg apple cider vinegar
1 tsp. dried dill
pinch ground black pepper
1/4 tsp. sea salt
slivered almonds
1 c. red or purple grapes, halved
1/2 c. chopped celery


Cut chicken into long, thin strips and place in a medium sized pot. Cover chicken by 3 inches in water. Boil chicken until juices run clear when you cut into one of the larger pieces of chicken. Drain. Shred chicken with a fork or chop finely with a food chopper.

In a small bowl, whisk together the yogurt, honey, vinegar, dill, salt and pepper. Pour over chicken and mix to coat chicken thoroughly. Add almonds, grapes and celery to chicken mixture and mix to coat.

Let stand at room temperature for 20 minutes for flavors to blend. Serve alone, or over a bed of salad greens, as filling in a whole wheat tortilla or pita.