Ready for a brown bag redo? Here is a lovely little chicken salad that is loaded with fresh fruits and vegetables, good flavor and not drowning in mayo. I used chicken left over from a roasted chicken and so the whole salad came together in just a few minutes.
Apple Almond Chicken Salad
Makes 4 hearty servings
2 tablespoons plain non-fat Greek yogurt
2 tablespoons olive oil
2-3 teaspoons dijon mustard
1 tablespoon apple cider vinegar
salt and pepper
2 cups cooked cubed chicken
1 large apple, diced
1 large carrot, shredded
2 stalks celery, diced
1/4 cup slivered almonds (substitute roasted sunflower seeds if allergic to nuts)
In a medium bowl, whisk together yogurt, olive oil, mustard and vinegar. Season with salt and pepper.
Add cubed chicken, apple, carrot, celery and almonds and toss to coat with dressing.
Serve on a bed of lettuce, on whole grain bread or with scoop it up with whole grain crackers.
If you wish, you could substitute veggie chicken or roasted tofu to make this dish vegetarian.
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