Greek Yogurt Chicken Salad with Grapes and Pecans

Light and healthy, Greek yogurt Chicken Salad has plump red grapes, crisp celery and onion and toasty pecans, dressed in a light poppyseed Greek yogurt dressing. Serves 7 (¾-cup) servings.

Course Salads

Cuisine American

Keyword chicken, Greek yogurt, healthy, low points, salad, ww

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 197

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

1/2 cup plain nonfat greek yogurt
1/4 cup mayonnaise
1½ tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon poppyseeds
kosher salt
black pepper

FOR THE SALAD:

4 cups chicken cooked and shredded
2 short celery stalks finely diced
1 cup red grape halved
1/2 medium red onion finely diced
1/3 cup pecans toasted and chopped

US Customary - Metric

Instructions

TO MAKE THE DRESSING:

In a medium bowl, combine the yogurt, mayo, honey, vinegar, poppyseed and a pinch of kosher salt and ground black pepper. Whisk until thoroughly combined.
Refrigerate until ready to use.

TO MAKE THE SALAD:

In a large mixing bowl add; the chicken, celery, grapes, red onions, chopped pecans and dressing.
Stir until combined. Taste and adjust salt and pepper and refrigerate until ready to serve.

Notes

To toast the pecans, add whole pecans to a dry pan and heat over medium to medium-low tossing occasionally until fragrant and toasty, then finely chop.

Nutrition