Servings: 7

½ cup plain Greek yogurt, goat yogurt, or avocado mayonnaise ½ cup plain Greek yogurt, goat yogurt, or avocado mayonnaise
¼ teaspoon garlic powder or to taste ¼ teaspoon garlic powder or to taste
¼ teaspoon salt or to taste ¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste ¼ teaspoon black pepper or to taste
2 cups cooked chicken shredded or chopped 2 cups cooked chicken shredded or chopped
½ cup chopped celery ½ cup chopped celery
½ cup pecans walnuts or sliced almonds, toasted if desired ½ cup pecans walnuts or sliced almonds, toasted if desired
½ cup quartered grapes, or diced apples ½ cup quartered grapes, or diced apples
¼ cup finely chopped red onion (optional) ¼ cup finely chopped red onion (optional)
bread, croissants or lettuce for serving bread, croissants or lettuce for serving
Optional: dried cranberries or cherries Optional: dried cranberries or cherries

In a large bowl, stir together the yogurt, garlic powder, salt and pepper.
Add the cooked chicken, celery, nuts, grapes and red onion. Stir until well combined.
Taste and adjust seasonings as needed.
Serve as a sandwich on bread or croissants, or wrapped in lettuce.

Make Ahead: Store chicken salad in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).  Make Ahead: Store chicken salad in the refrigerator for up to 3 to 4 days (if made with chicken cooked that same day).