I don’t know about you, but something about chicken salad feels, well, FANCY. Yes, fancy. It’s exactly what I picture when I hear ‘ladies that lunch.’ Handbags, chardonnay and chicken salad. Hold the bread basket. Bring more wine.
I adore this version of chicken salad, mostly because it’s full of different textures and is sweet and savory. Plus, the tarragon. OH! The tarragon. If you’ve never tried it in chicken salad, you must. It delicious and most definitely ups the fancy factor.
And who doesn’t like to feel fancy?
How many times can I say fancy? Okay, I’m done.
Serve this up on a hot summer day over some beautiful greens. Or nestled between slices of whole grain bread. Or just eat it directly from the fridge, with a spoon
2 cups cubed chicken breast - you can poach your own, or take a shortcut and use rotisserie chicken
1/3 cup light mayonnaise
2/3 cup fat free greek yogurt
2 tablespoons lemon juice
3 celery stalks, sliced
2 tablespoons chopped fresh tarragon
1 green onion, chopped
1/2 cup green grapes, sliced lengthwise
1/4 cup dry roasted almonds, chopped
1 crisp red apple (I like gala or braeburn)
salt and freshly ground pepper to taste
Step by step
- In a small bowl, whisk together mayonnaise, yogurt, lemon juice, tarragon, green onion, salt and pepper.
- Throw the rest of the ingredients into a large bowl.
- Pour the dressing over the chicken mixture.
- Toss together with a spatula or clean hands.
- Place in fridge and chill for at least an hour.
- Serve on a bed of greens, in a wrap, between slices of whole grain bread...whatever you like!
WW PP 6; Calories 238; Total Fat 9.8g; Saturated Fat 1.5g; Cholesterol 54mg; Sodium 186mg; Total Carbohydrates15.4g; Dietary Fiber 1.8g; Sugars 9.2g; Protein 22.6g
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Category: Main Dish, Poultry
About heather: Thirty-three year old wife, mother, runner and wannabe renaissance woman striving to look and feel even BETTER than she did before babies. View author profile.