Ingredients
Dressing
- 1 cup plain Dannon® Oikos® Greek Nonfat Yogurt
- 1 avocado, mashed
- 1-2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
Chicken Salad
- 2 cups cooked and shredded chicken (from about 16 ounces of skinless, boneless breast)
- 3/4 cup celery (about 2 ribs), chopped
- 1/2 cup red grapes, halved
- 1/3 cup pecans, chopped
- 1/3 cup red onion, chopped
- 1/3 cup dried cranberries (optional)
- 2 tablespoons chopped fresh tarragon
Instructions
- Prepare the dressing: In a small bowl, combine the plain Greek yogurt with the mashed avocado. Add fresh lemon juice to taste, then season the mixture with kosher salt and freshly ground black pepper. Mix well and set aside to allow the flavors to meld.
- Combine the chicken salad ingredients: In a large bowl, add the shredded cooked chicken, chopped celery, halved red grapes, chopped pecans, chopped red onion, fresh tarragon, and dried cranberries if using. Pour the prepared yogurt avocado dressing over the chicken mixture.
- Mix and season: Toss all the ingredients gently until well combined and evenly coated with the dressing. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve: Enjoy the chicken salad on its own as a refreshing salad, use it as a hearty sandwich filling, or serve it as an appetizer on crackers or lettuce cups.
Notes
- Use freshly cooked chicken for the best flavor, but store-bought rotisserie chicken works well for convenience.
- Adjust the amount of lemon juice based on your preferred level of tanginess.
- For a crunchier texture, substitute pecans with walnuts or almonds.
- Dried cranberries add a sweet contrast but can be omitted to reduce sugar content.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
