Fruity Chicken Salad with Tarragon

Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It’s sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.

INGRIDIENT

1 ½ cups grilled skinless, boneless chicken thighs, chopped

½ red apple - peeled, cored, and diced

½ cup halved green grapes

⅓ cup toasted chopped pecans

¼ cup diced red onion

¼ cup diced celery

¼ cup mayonnaise

¼ cup low-fat plain Greek yogurt

2 tablespoons chopped fresh tarragon

1 teaspoon Dijon mustard

1 lime, zested and juiced

salt and freshly ground black pepper to taste

DIRECTION

Step: 1

Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.

Step: 2

Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

NUTRITION FACT

Per Serving: 323 calories; protein 16.4g; carbohydrates 11.7g; fat 24.3g; cholesterol 55.8mg; sodium 206.7mg.

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