Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 tsp (5ml) olive oil
  • ½ tsp (2.5ml) salt
  • ¼ tsp (1.25ml) black pepper
  • ½ cup (120ml) mayonnaise
  • ¼ cup (60ml) plain Greek yogurt
  • 2 tbsp (30ml) mango chutney
  • ¼ cup (30g) chopped celery
  • ¼ cup (30g) chopped red onion
  • ¼ cup (30g) toasted slivered almonds (optional)
  • 2 tbsp (30ml) chopped fresh parsley
  • 1 tbsp (15ml) lemon juice
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with olive oil, salt, and pepper. Cook in a skillet over medium heat until cooked through (internal temperature reaches 165°F/74°C). Let cool slightly.
  2. Shred or dice the cooled chicken into bite-sized pieces.
  3. In a mixing bowl, whisk together mayonnaise, Greek yogurt, mango chutney, lemon juice, salt, and pepper.
  4. Add shredded chicken, celery, red onion, parsley and almonds (if using) to the bowl.
  5. Gently stir to combine all ingredients, ensuring the chicken is evenly coated in the dressing.
  6. For best flavor, cover and chill the chicken salad for at least 30 minutes before serving.