Print: Fruity Chicken Salad with Tarragon

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.

Prep

18 min

Cook

6 min

Servings

Difficulty

Medium

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 per serving

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