I never really liked chicken salad until my friend Lexi made a similar version of this recipe one summer for lunch, and then I was hooked. I combined her recipe with my love of Greek yogurt and my irrational dislike of celery (the dislike is a new thing--it ebbs and flows) and came up with this slightly altered recipe. I served it at my sister's bachelorette party a year or so ago, and it was a huge hit. I'm telling you, this stuff is good. And it's really easy to make.
1 rotisserie chicken, skin removed, shredded (about 3 cups ... I don't use the whole chicken because we like to make sandwiches and things with the leftovers)
3 Tbsp. non-fat, plain Greek yogurt (I suggest Fage or Dannon, because some brands can be too regular creamy and Kroger brand even tastes sweet, which is odd.)
2 Tbsp. light mayonnaise
1 1/2 cup sliced green grapes
½ cup shaved or crushed almonds
3/4 cup Craisins
Combine shredded chicken, grapes, almonds and Craisins in a large bowl and mix well. Toss with Greek yogurt and mayonnaise (enough to cover but not saturate). Refrigerate for at least an hour. (It's best if refrigerated overnight.) Feel free to increase or decrease amount of grapes, almonds and Craisins depending on personal tastes. And I'm not gonna lie, the last time I made this I put in three tablespoons of mayo and only two of Greek yogurt. Basically, do everything to taste. Serve with whole wheat Ritz crackers, on a sandwich or over lettuce.