Easy Chicken Salad with Grapes

Cut the celery, carrots, onion and chicken breasts into large chunks so they fit into the food processor. First, add the celery, carrots and onion to the food processor. With the lid on, pulse the veggies for about 10 seconds, until they appear very finely minced. Take the lid off and pour the processed veggies into a large mixing bowl.

Add the chunks of chicken breast to the food processor. With the lid on, pulse 5-7 times, until the chicken appears very finely shredded. This will happen quickly, so be sure to watch the chicken and not overprocess. Pour the processed chicken into the bowl with the veggies.

Add all the remaining ingredients to the large mixing bowl with the veggies and chicken, including the grapes, mayonnaise, Greek yogurt, honey, dill, mustard, garlic powder, salt and pepper. Stir together until well mixed and creamy. Add additional salt or pepper to taste.

Serve immediately if your ingredients were cold. If the chicken was warm, it’s best to store the prepared salad for at least 4 hours until well chilled before eating. Serve with crackers, on bread, in lettuce wraps, or on a croissant. Store in an airtight container in the fridge for up to 4 days.