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
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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
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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.
- To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.
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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 |