Chicken Salad

Ingredients

-2 1/2 Cups Chicken cooked

3 Stalks Celery chopped

1 Cup Grapes 

1/4 Cup Parsley chopped

1 medium Apple

 1/2 Cup Sliced Almonds (you can use spiced almonds as well) 

3/4 Cup Greek Yogurt for a healthier chicken salad or I used Mayonnaise 3 Tablespoon 

Dijon Mustard

1 Lemon zested and juiced

1 Teaspoon Sea Salt & black pepper

 1 Tbsp Maani’s Tandoori Masala 

Optional 1/3 cup chopped red onion 

Instructions

Bake your chicken breast with salt & pepper Maani’s spice blend & olive oil, bake the chicken for 18 min at 350 degrees, once cooked then chop and shred your cooked chicken, then set it to the side.

Once chicken is cooked, chop and prepare all of your veggies- the celery, red onion, grapes, apple and parsley- then add them to the bowl with the chicken alongside the greek yogurt or mayo, dijon mustard, sliced almonds, lemon zest and juice, salt and pepper.

Mix well and taste. Adjust the sea salt and pepper as needed!

Once done, serve with crackers or top this on bib or romaine lettuce and enjoy! Store any leftovers in an airtight container, in the fridge, for up to four days.