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
- ½ cups grilled skinless, boneless chicken thighs: 1 piece (chopped)
- red apple - peeled, cored, and: 0.5 piece (diced)
- green grapes: 0.5 cup (halved)
- chopped pecans: 0.33333 cup (toasted)
- red onion: 0.25 cup (diced)
- celery: 0.25 cup (diced)
- mayonnaise: 0.25 cup
- low-fat plain Greek yogurt: 0.25 cup
- fresh tarragon: 2 Tbsp (chopped)
- Dijon mustard: 1 tsp
- lime, zested and: 1 piece (juiced)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
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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.
