• 3 cups cooked boneless, skinless chicen breast (about 1 1/4 lbs or 3 small/medium breasts), 1/2 inch diced
• 2 cups seedless red grapes, halved
• 3 medium stalks celery, diced (1 1/2 cups)
• 2 large green onion, thinly sliced (1/4 cup)
• 1/2 cup sliced almonds
• 1 cup plain nonfat Greek yogurt
• 2 Tbsp. non-fat milk
• 2 tsp. honey
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 2 Tbsp. fresh dill, chopped

1. Place the diced chicken, grapes, celery, green onions, and almonds into a large bowl.

2. In another bowl, whisk together the Greek yogurt, milk, honey, salt, and pepper. Pour over the chicken mixture and toss to coat. If time allows, refrigerate for 2 hours or overnight. 

3. Sprinkle with fresh dill when ready to serve.