Ingredients
| 2 1/2 cups | cooked chicken, shredded or chopped | |
| 2/3 cup | plain Greek yogurt | |
| 1 tbsp | lemon zest | |
| 1 tbsp | Dijon mustard | |
| 1 | garlic clove, grated | |
| 1 tbsp | maple syrup or honey | |
| 1 tbsp | fresh parsley, chopped | |
| 1 tbsp | fresh dill, chopped | |
| 2 | green onions, chopped | |
| 2 | celery stalks, finely chopped | |
| 1/2 cup | dried cranberries | |
| 1/2 cup | pistachios (or walnuts, pecans, or almonds), roughly chopped | |
| salt and pepper, to taste |
Directions
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, grated garlic, lemon zest, maple syrup, salt, and pepper.
- Add the cooked chicken, celery, green onions, parsley, and fresh dill. Stir until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Just before serving, gently fold in the dried cranberries and pistachios.
- Serve in sandwiches, lettuce wraps, croissants, over mixed greens, or with crackers.