• 1 lb chicken breast, cooked and shredded
  • 1 tsp olive oil
  • 1 small apple (~1/2 cup finely diced)
  • 1 stalk celery, diced
  • ¼ cup red onion, diced
  • ¼ cup walnuts, toasted
  • ¾ cup plain, 2% Greek yogurt
  • ½ tsp garlic powder
  • Salt and pepper to taste


Salt and pepper the chicken and pan fry in a skillet over medium high heat. Cook for 8-10 minutes on each side or until cooked through (internal temperature of 165’F).
Shred or chop the chicken and combine with diced apple, celery, onion and chopped walnuts in a medium sized bowl. Next, stir in Greek yogurt, garlic powder, salt and pepper.
Store in an air-tight sealed container in the refrigerator for 3-5 days.

Makes 7 servings
Serving Size: 1/3 cup chicken salad mixture


Calories 143
Fat 6.2g
Saturated Fat 1.5g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 2.0g
Cholesterol 39mg
Sodium 41mg
Potassium 72mg
Carbohydrate 4.6g
Fiber 0.9g
Sugar 2.7g
Protein 18g

You can modify this recipe in many ways. In place of apples and toasted walnuts, consider using:

  • 1 1/4c grapes (halved or quartered) & ¼ cup slivered almonds
  • ¼ cup dried cranberries & ¼ cup Emerald Smokehouse almonds, chopped