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Wednesday, July 24, 2013

Walnut-Grape Chicken Salad

Amber Groeling, Hy-Vee Topeka Dietitian, shared this recipe with me.  It's delicious rolled in leaf lettuce or flour tortillas, or served as an open-face sandwich.

½ - 1/3 cup plain non-fat Greek yogurt
1-2 Tbs. Olive oil mayo
Zest of 1 lemon
1 Tbs. fresh lemon juice
1 Tbs. agave nectar or honey
Kosher salt and freshly ground black pepper, to taste
1 ½ - 2 cups diced cooked smart chicken
1 cup seedless red grapes, sliced
3 scallions, thinly sliced
1 rib celery, diced
½ cup walnut or pecan pieces
Green leaf lettuce, washed and patted dry

Make a dressing from the yogurt, mayo, lemon zest and juice, and agave nectar; season to taste with salt and pepper; stir in chicken, grapes, scallions, celery, and walnuts or pecans. Serve chicken salad wrapped in lettuce leaves. 

Serves 4-6

Now You're Cookin',
Chef Alli