Greek Yogurt Chicken Salad with Grapes and Pecans

This Greek Yogurt Chicken Salad is light and tasty lunch idea! Sweet grapes combined with crunchy pecans and celery are a delicious contrast to chicken and creamy Greek yogurt.

Course Main

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 120

Author Kim

Ingredients

1 lb boneless skinless chicken breast(s), cooked and cooled
1 cup halved red seedless grapes
1/3 cup chopped pecans toasted
1/3 cup low-fat plain Greek yogurt I use Chobani
1/4 cup 1 stalk diced celery
1 teaspoon honey
1 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Instructions

To cook chicken for this recipe, salt & pepper chicken and bake at 375 degrees F. for 15 minutes on each side for a total of 30 minutes. Alternatively, pan-fry in a medium skillet over medium-high heat, turning after about 8-10 minutes on each side and until chicken is thoroughly cooked. Feel free to use rotisserie or precooked chicken too.
Shred or chop chicken and combine with grapes and pecans in a medium sized bowl. Set aside.
In a small bowl, stir together the yogurt, celery, honey, vinegar, salt and pepper. Transfer the yogurt mixture to the medium bowl with chicken, grapes and pecans. Stir to combine.
Store the salad in a tightly sealed container in the refrigerator for 3-5 days.

Notes

From Jillian Michaels' Master Your Metabolism Cookbook

Nutrition