Chicken Salad

 

Chicken Salad

This chicken salad is loaded with fresh vegetables and fruit, giving it a crisp texture and sweet flavor. Greek yogurt is used in place of mayonnaise making it low in fat and higher in protein and calcium.

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Prep Time 15 mins

Course Entree, Main Course, Salad

Cuisine American

Servings 10

Calories 120 kcal

Ingredients

  

• 3 cups cooked chicken breast
• 4 ribs celery
• 1 small green bell pepper
• 1/2 small red onion
• 1 cup grapes (any seedless variety)
• 1 apple
• 3/4 cup plain nonfat Greek yogurt
• 1/4 teaspoon ground black pepper

Notes

Smart Shopping Tips:

• Canned chicken is a great staple to have in your pantry. Use two 12.5 ounce cans for this recipe. It is an inexpensive option to use when making chicken salad.
• Cooked grilled chicken is also available frozen. Use within 6 months.

Cooking & Serving Tips:

• Chicken salad is great for using up leftover chicken or turkey so that it does not go to waste.
• This recipe can be eaten by itself or with whole grain crackers or pita chips.
• Make a chicken salad sandwich on toasted wheat bread, bagel or pita with lettuce and tomato.
• Substitute tofu for chicken to create a vegetarian version.
• 2 pounds boneless, skinless chicken breast may be used. Bake until it reaches an internal temperature of 165 degrees. Cool and chop into small pieces.