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.
Prep Time::30 mins
Total Time::30 mins
Servings::4
Yield::4 servings
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
Directions
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.
Cook's Note:
The chicken thighs may be grilled and refrigerated the day prior, making meal preparation even easier. We like chicken thighs because of the additional flavor, but if you prefer, chicken breasts may be used.