Greek Yogurt Chicken Salad with Pine Nuts, Grapes, and Fennel

A lunchtime favorite with a simple swap


4 servings

Chicken Salad:
½ cup FAGE Total 5%, FAGE Total 2%, or FAGE Total 0%
1 tbsp fresh lemon juice
1 garlic clove, minced or grated
½ tsp fine sea salt
¼ tsp freshly ground black pepper
2 cups cooked cubed chicken breast
1 cup seedless green grapes, halved
½ medium fennel bulb, very thinly sliced
¼ cup diced red onion
¼ cup roughly chopped parsley
2 tbsp chopped mint
2 tbsp toasted pine nuts

To Serve:
1 baguette

Serves 2
  1. Chicken Salad: In a large bowl, whisk together FAGE Total, lemon juice, garlic, salt, and pepper. Add chicken, grapes, fennel, onion, parsley, mint, and pine nuts and stir to combine.
  2. To Serve: Cut baguette crosswise into 4 equal pieces, then split each one lengthwise. Lightly toast. Divide chicken mixture between baguette pieces.