Chicken Salad with Apples

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  3 cup Chicken Breast, Grilled
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  1.5 cup Apple, Granny Smith
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  0.3 cup Yellow Onion
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  0.3 cup Cranberries
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  0.3 cup Mayonnaise, Regular
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  0.3 cup Greek Yogurt (Nonfat)
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tbsp Vinegar, Red Wine
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)

Instructions

1. 1Pat the cooked chicken dry with paper towels, then chop into ½-inch pieces and transfer to a large mixing bowl.
2. 2Dice the Granny Smith apple into ¼-inch pieces and add immediately to the chicken to prevent browning.
3. 3Finely mince the onion and add to the bowl along with the cranberries; toss gently to combine.
4. 4In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and red wine vinegar for 1–2 minutes over medium speed until smooth and creamy with no streaks.
5. 5Pour the dressing over the chicken mixture, then add the salt and black pepper; stir until all ingredients are evenly coated and the salad is uniform in color.
6. 6Divide the chicken salad evenly into 4 airtight containers while at room temperature, then seal and refrigerate for up to 4 days.