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Harvest Chicken Salad

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins
  • Yield: Serves 6 1x
  • Category: Entree
  • Method: No-Cook
  • Cuisine: American

Description

Chicken salad made with apples, celery, walnuts and dried cranberries.


Scale

Ingredients

  • ¼ cup plain yogurt (Greek or regular)
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon ground black pepper
  • 1-pound boneless skinless chicken breast, cooked and shredded
  • 1 medium Granny smith apple, diced
  • 2 medium stalks celery, diced
  • ½ cup unsweetened dried cranberries
  • ½ cup chopped pecans or walnuts

Instructions

  1. In a medium mixing bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, salt and black pepper until combined. Taste and adjust seasoning, if necessary.
  2. To the bowl, add the chicken, apple, celery, cranberries and pecans or walnuts and stir to combine. Refrigerate at least 30 minutes. Serve on lettuce cups, a salad or whole grain bread.

Notes

Cooking Tip: Use the chicken breasts from a cooked rotisserie chicken for easy meal prep.


Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 290
  • Sugar: 8g
  • Sodium: 359mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 70mg

Keywords: chicken, chicken salad, salad, fall