Preheat your oven to 400°F (200°C). In a large bowl, mix together chicken breast, grapes, mint leaves, parsley leaves, garlic, salt, and pepper. Toss until the chicken is evenly coated with the mixture. Spread the mixture on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes or until the chicken is cooked through and the grapes are tender. Remove from the oven and let cool.

Once the chicken has cooled, chop it into small pieces and add it to a large salad bowl. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey. Pour the dressing over the chicken and toss until the chicken is well coated.

Add the chopped fresh mint leaves and parsley leaves to the salad bowl and toss gently. Season with salt and pepper to taste.

Just before serving, stir in the Greek yogurt. Serve chilled or at room temperature.

Meal prep tip: Divide the chicken salad into individual portions and store in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Serve the high-protein chicken salad with grapes on a bed of greens or as a topping for a salad. You can also serve it as a sandwich filling or use it as a topping for a wrap.

As you take your first bite, you'll be greeted by the sweetness of the grapes, the freshness of the herbs, and the tanginess of the dressing. It's a match made in heaven!

To make this recipe more substantial, you can add some cooked quinoa or brown rice to the salad bowl. Simply cook according to package instructions and fluff with a fork before adding to the salad.

For a vegetarian or vegan version, substitute the chicken with roasted tofu or tempeh. Simply marinate the tofu or tempeh in a mixture of olive oil, lemon juice, and herbs before baking in the oven.