Chicken salad with walnuts and grapes
This is not your ordinary chicken salad recipe. This one’s got crunchy nuts and sweet grapes, plus three types of fresh vegetables. The slight tang from the yogurt and zing from the ginger makes this version sing. You can use any leftover chicken that you have on hand or pick-up a rotisserie chicken from the deli instead. Serve over salad greens or spoon into lettuce leaves, like romaine or Bibb, as a hand-held variation. This salad holds up well in the refrigerator for a few days so make it ahead and divide into individual packable containers for a grab-and-go lunch.
Plain fat free yogurt
Fat free mayonnaise
Roasted skinless boneless chicken breast
6 oz, cubed
2 medium, chopped
¼ cup(s), red, seedless, quartered
¼ cup(s), chopped
¼ cup(s), grated
1. In a large bowl, combine yogurt, mayonnaise and ginger; add chicken and stir until chicken is well-coated.
2. Add scallions, grapes, celery, carrots and walnuts; gently stir, cover and chill until ready to serve. Yields about 1/2 cup per serving.