Ingredients
Method
- Whisk the yogurt, lemon juice, Dijon, salt, and pepper in a large bowl until smooth.
- Add the chicken, celery, and red onion; toss gently to combine.
- Fold the dressing into the chicken mixture until evenly coated, then stir in the almonds and parsley. Serve right away.
Notes
This salad gets even better after an hour or two in the fridge. If you’re meal prepping, store the almonds separately so they keep their crunch.
