Chicken Salad with Walnuts and Grapes

By Rachel Cooks
Total Time
30 Mins
Serves
6
Serving Size
1 cup
Meal
Lunch

DESCRIPTION

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins
Calories
300 cal
Total Fat
12 g
Saturated Fat
2 g
Polyunsaturated Fat
8 g
Cholesterol
61 mg
Sodium
275 mg
Carbohydrates
21 g
Dietary Fiber
2 g
Total Sugars
16 g
Added Sugars
1 g
Protein
28 g
Vitamin D
0 mcg
Calcium
83 mg
Iron
2 mg
Potassium
403 mg

Ingredients

SALAD

  • 3 cups cooked chicken breasts, diced (about 3 chicken breasts or 1.25 pounds)
  • 1 cup diced celery (about three stalks)
  • 1 cup red grapes, halved
  • 3/4 cup California walnuts, chopped
  • 1/2 cup dried cranberries
  • 1 cup plain Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation

  1. In a large mixing bowl, combine chicken, celery, grapes, walnuts, and dried cranberries.
  2. In a small bowl, whisk together yogurt, apple cider vinegar, honey, celery seed, salt and pepper. Pour over chicken mixture and stir until all ingredients are combined.
  3. Serve wrapped in 12-inch whole wheat tortillas. Salad can be covered and stored in refrigerator for 2-3 days, stirring to recombine before serving.