Ingredients
- 4 cups coarsely shredded cooked chicken
- 3 ribs celery, cut into ¼-inch dice
- 1¼ cups ripe grape or cherry tomatoes, halved crosswise
- 1¼ cups seedless red grapes, halved crosswise
- Salt and freshly ground black pepper, to taste
- ½ cup whole fresh flat-leaf parsley leaves
- Generous ½ cup prepared mayonnaise, such as Hellmann’s
- Generous ½ cup nonfat plain yogurt
How to Make It
- Combine the chicken, celery, tomatoes, and grapes in a bowl. Season with salt and pepper. Toss in the parsley leaves.
- Stir the mayonnaise and yogurt together in a small bowl. Add enough dressing to the salad to make it moist. Refrigerate, covered, for 2 to 6 hours before serving. Remove the salad from the refrigerator 30 minutes before serving.