Prep: 5 minutes


  • 1/2 c. plain Greek yogurt
  • 1/4 c. Paleo mayonnaise
  • 2 Tbsp. fresh lemon juice
  • Zest of 1 lemon
  • 2 tsp. Dijon mustard
  • 1/4 c. fresh chives, chopped
  • 1/4 c. fresh parsley, chopped
  • 2 Tbsp. fresh tarragon, chopped
  • 1/2 tsp. celery salt**
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. shredded, cooked chicken (about 12 oz.)
  • 1/4 c. sliced toasted almonds
  • 1/3 c. Graceland Fruit no sugar dried cranberries
  • For serving: whole grain bread, Paleo tortillas/wraps, butter lettuce wraps, or grain-free crackers
  • For serving: romaine lettuce, sliced tomatoes, sliced avocado, alfalfa sprouts


1. In a large mixing bowl, combine the Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon mustard, chives, parsley, tarragon, celery salt, salt, and pepper.  Stir well.  
2. Add the chicken, toasted almonds, and dried cranberries.  Mix well. 
3. Serve on whole grain bread or in a Paleo wrap/tortilla with lettuce, tomatoes, avocado, and sprouts. Store leftovers in the refrigerator up to 3 days.
Recipe courtesy of Kasey at Well-Fed Soul. 
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