Prep ingredients by cooking, and then shredding or chopping ½ large chicken breast, chop 1-2 stalks celery to get ¼ c chopped celery, quarter a handful of grapes to get ¼ cup quartered grapes, prepare lettuce by washing/chopping it if needed. Also prepare nuts by chopping them if needed, making 1 tablespoon chopped nuts.
Make chicken salad by adding shredded/chopped chicken to a small mixing bowl, then add ¼ c Greek yogurt, ¼ c mayo, ¼ teaspoon garlic salt, 1 teaspoon Dijon mustard. Mix together well. Once all incorporated, add in ¼ c chopped celery, ¼ c quartered red grapes, and 1 T chopped mixed nuts. Stir together.
Fill pita with chicken salad mixture and lettuce. Enjoy. Store chicken salad in airtight container for up to 5 days.
Use rotisserie chicken for quickest prep.
Use equal parts yogurt & mayo makes for tangy, smooth chicken salad. Use what you have on hand/what you like, but I highly recommend mixing the two ingredients for the sauce.
Use whatever nuts you have on hand, cashews and almonds are my favorites in this chicken salad.