Greek Yogurt Chicken Salad with Apples & Walnuts
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 165⁰F).
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
Saturated Fat 1.5g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 2.0g
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