Erika’s Chicken Salad

2 cups red globe grapes, halved

1/2 cup raw cashews, crushed

1/4 cup celery, chopped

1/4 cup onion, chopped thinly

2 cups chicken, cooked, chopped and shredded

1/3 cup greek yogurt – fage 0% is my recommendation (if you don’t have greek yogurt, you’d probably get away with a clean mayonnaise)

1 tbsp dill weed

1/3 tsp ground mustard

1 tsp lemon zest

2 tbsp parsley

1/4 tsp Worchestershire sauce

Take your grapes, cashews, celery, onion and chicken and toss them all together in a large bowl. Sprinkle your parsley over the top of the mixture and toss, 1 tablespoon at a time. In a small bowl, mix together yogurt, dill weed, mustard, lemon zest and Worchestershire sauce. Toss a third of your dressing onto your mixture and stir. Decide if you need any more, and then add a second third. If you think you need more, add a little more. At this point, toss your salad onto some leaves – or a bun, I guess – and you’re done!