Description
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 ½ cups grilled skinless, boneless chicken thighs, chopped
- ½ red apple – peeled, cored, and diced
- ½ cup halved green grapes
- ⅓ cup toasted chopped pecans
- ¼ cup diced red onion
- ¼ cup diced celery
- ¼ cup mayonnaise
- ¼ cup 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
- Combine chicken
- apple
- grapes
- pecans
- red onion
- and celery in a medium bowl.
- 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.
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4