Google+
Powered by Simple Recipe Pro Recipe Plugin

Healthy Chicken Salad with Grapes, Apples and Tarragon-Yogurt Dressing

Preparation 15 min. 2017-08-17T00:15:00+00:00 Cook Time 0 min. 2017-08-17T00:00:00+00:00
Serves About 5 cups of chicken salad     adjust servings

Ingredients

  • 2 cups diced, cooked, skinless chicken breasts (see note)
  • 1 cup halved red grapes (or quartered if the grapes are large)
  • 1 cup diced apple (we prefer crisp, sweet apples in this recipe)
  • 1/2 cup chopped pecans
  • 1/2 cup chopped celery
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 tablespoon cider vinegar
  • 1 teaspoon dried tarragon
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon smooth Dijon mustard
  • For serving: spinach or other leafy greens and whole grain wraps or toasted bread for sandwiches; greens as a base for a salad plate; or whole grain crackers or endive spears for serving as an appetizer

Instructions

  1. In a medium bowl, combine chicken, grapes, apples, pecans, and celery, stirring gently to combine.
  2. In a small bowl, whisk together Greek yogurt, cider vinegar, tarragon, sugar, kosher salt, and mustard.
  3. Pour yogurt dressing over chicken mixture and gently stir to combine evenly.
  4. Serve as desired – as a wrap, sandwich, salad plate or appetizer.

by

Recipe Notes

Chicken: As we mentioned in the post, nearly any boneless, skinless chicken breasts will work in this recipe, as long as they're not overly flavorful from spices or marinades. We recommend simply cooking a couple of extra chicken breasts whenever you're making chicken, so you have extra cooked chicken for this recipe without any extra work. A store-bought rotisserie chicken is another easy option, and the skinless breast meat from one rotisserie chicken should be approximately the right amount for this recipe.

To serve as an appetizer: If you're planning to serve this chicken salad as an appetizer (with crackers or endive spears), you may wish to chop the chicken, grapes, apples, pecans, and celery a little smaller than if you're serving this as a sandwich or salad plate, to create a more finger-food-sized presentation.

Make-ahead tips: You can prepare this salad a few hours or even a day ahead, and refrigerate until serving. Leftovers can be refrigerated for another day or two.