Step 1: Prepare the Chicken: If the chicken is not already cooked, bake, poach, or grill it until fully cooked (internal temperature of 165F or 74C). Let it cool slightly, then dice into bite-sized pieces.
Step 2: Combine Wet Ingredients: In a medium bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until smooth. This creates the creamy, tangy base that replaces the traditional mayonnaise.
Step 3: Add Vegetables and Herbs: Add the chopped red onion, grapes, celery, and fresh parsley to the Greek yogurt mixture. Stir well to combine, ensuring the vegetables are evenly distributed.
Step 4: Incorporate the Chicken: Gently fold the diced chicken into the mixture, coating it evenly with the dressing. Be careful not to overmix, as this can make the chicken salad mushy.
Step 5: Season to Taste: Season the chicken salad with salt and pepper, adjusting the amount to suit personal preference. Taste and add more lemon juice or Dijon mustard if desired, to enhance the flavor.
Step 6: Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is crucial for developing the best taste. Serve chilled on lettuce leaves, in sandwiches, or with crackers.
Optional tips: For a creamier texture, add a tablespoon of olive oil. To add a bit of spice, include a pinch of red pepper flakes or a dash of hot sauce.