Light & Easy Chicken Salad with Grapes
This delicious chicken salad with grapes gets extra crunch from celery and toasted nuts. It’s tossed in a lemony creamy poppyseed yogurt dressing and is light and so incredibly easy to make. Serve it in a lettuce cup, in a sandwich or with crackers. It’s the perfect packable meal for all your summer adventures!
Equipment
- medium bowl
- chef's knife
Ingredients
For the chicken salad:
- 2 cups of cubed, cooked skinless chicken breast look for packaged shredded rotisserie chicken
- 1 cup halved red grapes
- 1/4 cup toasted chopped walnuts
- 1/4 cup toasted chopped pecans
- 3 stalks of celery thinly sliced
- 3 green onions thinly sliced
- ¼ cup chopped tarragon
For the dressing:
- ¼ cup light mayonnaise
- ¼ cup low fat greek yogurt
- 2 tablespoons finely minced shallot
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 teaspoon grainy mustard
- 1 teaspoon honey
- 1 teaspoon poppy seeds
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Instructions
- In a medium bowl, whisk the mayo, yogurt, shallot, lemon juice and zest, mustard, honey, poppy seeds, sea salt and pepper until well mixed.
- Add the chicken, grapes, walnuts, celery, onions, and tarragon and toss gently until everything is evenly coated with the dressing.
- Serve immediately in a sandwich or in lettuce cups or keep well-chilled until ready to serve. Eat within three days.
Nutrition
Serving: 1portionCalories: 264kcalCarbohydrates: 14gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 51mgSodium: 373mgPotassium: 475mgFiber: 2gSugar: 10gVitamin A: 176IUVitamin C: 6mgCalcium: 58mgIron: 1mg
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