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!