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Yield
Serves 6 (serving size: 1 cup)
Sweet red grapes and crunchy celery make this chicken salad sing, and also balance out the slight tang from the yogurt and lemon. But go ahead and customize the mix-ins with whatever you desire (perhaps some chopped nuts or dried fruit) because this chicken salad recipe is easily adaptable. We use rotisserie chicken (look for unseasoned to keep sodium in check!) to simplify things, but any leftover cooked chicken will work.
Ingredients
- 1/2 cup canola mayonnaise
- 1/2 cup plain whole-milk Greek yogurt
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon black pepper
- 5 cups chopped rotisserie chicken breast
- 1/2 cup diced celery (from 2 stalks)
- 1 cup halved red seedless grapes
- 1/4 cup sliced scallions (about 2 scallions), divided
- 1 head butter lettuce
Nutritional Information
- Calories 350
- Fat 19g
- Satfat 2g
- Unsatfat 16g
- Protein 37g
- Carbohydrate 7g
- Fiber 0g
- Sugars 5g
- Added sugars 0g
- Sodium 565mg
- Calcium 6% DV
- Potassium 12% DV
How to Make It
Stir together mayonnaise, yogurt, lemon juice, Dijon, and pepper in a large bowl until combined. Add chicken, celery, grapes, and 3 tablespoons of the scallions, and toss to combine. Serve on butter lettuce leaves, and top with remaining scallions.
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