Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.
Ingredients
- 1.5 cups grilled skinless , boneless chicken thighs, chopped
- 0.5 reds apple - peeled , cored, and diced
- 0.5 cups halved green grapes
- 0.33 cups toasted chopped pecans
- 0.25 cups diced red onion
- 0.25 cups diced celery
- 0.25 cups mayonnaise
- 0.25 cups low-fat plain Greek yogurt
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 1 lime , zested and juiced
- salt and freshly ground black pepper to taste
Instructions
-
1
Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
-
2
Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.
Nutrition Facts
Per serving
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