- ½ cup nonfat plain Greek yogurt
- ⅓ cup light mayonnaise
- 2 tablespoons minced shallot
- 2 tablespoons chopped fresh dill
- 2 teaspoons lemon juice
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 3 cups shredded or chopped cooked chicken
- ¾ cup halved red or green grapes
- ¾ cup diced celery
- 3 tablespoons chopped toasted pecans or walnuts
Mix everything and chill for at least an hour.
This recipe serves six and can last in the fridge up to three days.