Get the recipe emailed to you + sign up for all our latest!
Ingredients
1 cup plain non-fat Greek yogurt, may substitute sour cream
1/4 - 1/3 cup mayonnaise
Zest of 1 lemon
1tablespoon fresh lemon juice
2tablespoons agave nectar or honey
salt and freshly ground black pepper, to taste
4cupsdiced cooked chicken
1cupseedless red grapes, sliced in half lengthwise
4medium scallions, thinly sliced
3mediium ribs celery, diced
½cupwalnut pieces, toasted
Green leaf lettuce, leaves washed and patted dry
mini croissants, slider buns, or cocktail buns
Instructions
Make a dressing from the yogurt, mayo, lemon zest, lemon juice, and agave nectar; season to taste with salt and pepper.
1 cup plain non-fat Greek yogurt, may substitute sour cream, 1/4 - 1/3 cup mayonnaise, Zest of 1 lemon, 1 tablespoon fresh lemon juice, 2 tablespoons agave nectar or honey, salt and freshly ground black pepper, to taste
Stir in chicken, grapes, scallions, celery, and walnuts.
4 cups diced cooked chicken, 1 cup seedless red grapes, sliced in half lengthwise, 4 medium scallions, thinly sliced, 3 mediium ribs celery, diced, ½ cup walnut pieces, toasted
Serve chicken salad wrapped in lettuce leaves, on croissants or slider buns, as desired.
Green leaf lettuce, leaves washed and patted dry, mini croissants, slider buns, or cocktail buns
Notes
Recipe Tips:
Chicken salad will keep for up to 3 days in the fridge in an airtight container.
You may substitute green grapes for red grapes and also pecans or almonds for the walnuts.
If you prefer, you can use chopped chicken thighs instead of chopped chicken breasts for this chicken salad.