For some reason chicken salad is never something I really want to take on a dance with my taste buds on a regular basis. Not that I don’t like the taste, it’s just not visually appealing. Guess it makes me think of tuna salad, and if you haven’t noticed from the minimal amount of seafood on my blog I don’t really enjoy it.
But when my friend Brandi made a version of chicken salad with chopped up apples, grapes and nuts, it was both visually and texturally satisfying. I love the little bits of crunch that the apples and nuts and reminds me of a Waldorf chicken salad.
CHICKEN SALAD WITH GRAPES, APPLE, AND PECANS
2 cups plain non-fat Greek yogurt (I used 0% Chobani)
1 pkg powdered ranch dressing
1 tsp celery salt
1 rotisserie chicken, meat removed from bones and shredded (approximately 4 cups)
1-1/2 cups purple grapes, quartered
1 apple, diced (I used Gala)
1 cup pecans, chopped
1/2 cup sunflower seeds
- In a medium bowl, combine the yogurt, powdered ranch dressing, and celery salt. Set aside.
- In a large bowl, toss together the chicken, grapes, apples, pecans and sunflower seeds. Stir in the yogurt mixture until evenly distributed.
- Serve however you enjoy eating chicken salad. I prefer wrapped in a whole wheat tortilla with fresh baby spinach leaves and a side of chips.
Source: Adapted from Brandi