Instructions

• In a large mixing bowl, combine 3 cups cooked chicken, shredded; 1 cup celery, diced; 1 cup red grapes, halved; and 2 scallions, sliced.
• In a separate small bowl, add 1/2 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until the dressing is smooth and uniform.
• Pour the dressing over the chicken mixture.
• Gently toss the mixture with a large spoon or spatula until all ingredients are evenly coated. Taste and adjust seasoning only with the salt and pepper already listed if needed.
• Cover the salad and refrigerate for at least 2 hours to let the flavors meld.
• Serve the chicken salad cold.