Fruity Chicken Salad with Tarragon
Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.
Chicken salad often finds its way to my summer menus, served on greens or a croissant. I think this one is just a little special. It's sweet and juicy from the apples and grapes, a little savory from the tarragon, crunchy from the pecans and celery, and lightened up a bit with some yogurt.
Ingredients
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1 ½ cups grilled skinless, boneless chicken thighs, chopped
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½ red apple - peeled, cored, and diced
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½ cup halved green grapes
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⅓ cup toasted chopped pecans
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¼ cup diced red onion
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¼ cup diced celery
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¼ cup mayonnaise
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¼ cup low-fat plain Greek yogurt
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2 tablespoons chopped fresh tarragon
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1 teaspoon Dijon mustard
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1 lime, zested and juiced
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salt and freshly ground black pepper to taste
Method
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Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
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Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.
