Chicken Salad

Name: Chicken Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup mayonnaise, eggless, vegan, light canola; 1/2 cup Greek yogurt, nonfat; 1 teaspoon lemon zest; 2 tablespoons white wine vinegar; 2 tablespoons lemon juice; 1/2 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper, freshly ground; 4 cups chicken, cooked, shredded; 3/4 cup California walnuts, toasted and coarsely chopped; 1 cup celery, thinly sliced; 1 cup red grapes, halved; 2 tablespoons green onions, minced; 2 teaspoons tarragon leaves, fresh, minced (optional); Butter lettuce or radicchio leaves, for serving; Tarragon leaves, fresh, for garnish

Serves

Meal

Dinner Lunch

Description

This easy salad recipe with toasted walnuts is perfect for a summer picnic, in a sandwich, or as a light snack in pita bread.

Ingredients

1/2 cup mayonnaise, eggless, vegan, light canola
1/2 cup Greek yogurt, nonfat
1 teaspoon lemon zest
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
4 cups chicken, cooked, shredded
3/4 cup California walnuts, toasted and coarsely chopped
1 cup celery, thinly sliced
1 cup red grapes, halved
2 tablespoons green onions, minced
2 teaspoons tarragon leaves, fresh, minced (optional)
Butter lettuce or radicchio leaves, for serving
Tarragon leaves, fresh, for garnish

PREPARATION

In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.
To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.

NUTRITION

Calories: 210 cal
Total Fat: 12 g
Polyunsaturated Fat: 6.5 g
Cholesterol: 43 mg
Sodium: 322 mg
Carbohydrates: 7 g
Dietary Fiber: 1 g
Protein: 20 g