Par 4 the Fam

This one’s for the golfer who likes to keep it clean on and off the course. The Scratch Chicken Salad is a light yet satisfying recipe that’s perfect for pre-round fuel, post-round recovery, or an elevated lunch at the clubhouse.

Made with tender chicken, crisp veggies, and a creamy (but not too heavy) dressing, it’s the kind of meal you can prep ahead and enjoy all week. Serve it on a toasted croissant, in a lettuce wrap, or straight from the bowl—no judgment here.

Perfect For:

• Light lunch between rounds
• A protein-packed snack after a lesson
• Meal prepping for a busy week ahead
• Impressing your golf crew at your next potluck

This one’s a staple in our kitchen and a favorite at home and on the go. It’s wholesome, classic, and just a little bit fancy—exactly how we like it.

Ingredients (Serves 3–4):

• 2 cups cooked, shredded or chopped chicken breast (rotisserie works great)
• 1/3 cup plain Greek yogurt
• 1 tbsp olive oil mayo or Dijon mustard (optional, for tang)
• 1/2 tbs lemon juice
• 1/2 cup chopped celery
• 1/4 cup chopped red grapes or apples (for sweetness)
• 2 tbsp chopped red onion
• 2 tbsp chopped almonds or walnuts (for crunch)
• 1 tbsp chopped fresh parsley or dill
• Salt & pepper to taste

Instructions:

1. Make the Dressing:
   In a large bowl, whisk together Greek yogurt, lemon juice, optional mayo/Dijon, salt, and pepper.
2. Add the Mix-Ins:
   Stir in the chicken, celery, grapes/apples, onion, nuts, and herbs. Mix until everything is well coated.
3. Serve It Up:
   • On whole grain toast, sandwich thin, or croissant
   • In a lettuce wrap or whole grain wrap
   • Scooped onto a bed of greens
   • In a bento box with crackers and veggie sticks