Chicken Walnut Salad

This easy salad recipe with toasted walnuts is perfect for a summer picnic, in a sandwich, or as a light snack in pita bread. You can vary the flavor by adding apple, pear, or even apricots instead of grapes. A little cumin or curry powder in the dressing adds an international flair.

Ingredients

½ cup egg-less, vegan, light canola mayonnaise

½ cup non-fat Greek yogurt

1 teaspoon lemon zest

2 tablespoons white wine vinegar

2 tablespoons lemon juice

½ teaspoon cayenne pepper

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 cups cooked, shredded chicken

¾ cup walnuts, toasted and coarsely chopped

1 cup thinly sliced celery

1 cup red grapes, halved

2 tablespoons minced green onions

2 teaspoons minced fresh tarragon leaves, optional

Butter lettuce or radicchio leaves, for serving

Fresh tarragon leaves, for garnish

Directions

  1. In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.

  2. To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.
Chicken Walnut Salad

Nutritional Information

Based on 8 servings.

Per serving:

Calories

210

Total Fat

12g

Saturated Fat

1g

Monounsaturated Fat

4g

Polyunsaturated Fat

7g

Cholesterol

43mg

Sodium

322mg

Total Carbohydrate

7g

Dietary Fiber

1g

Protein

20g