NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Cooked chicken breast

0.25 cup Nonfat Greek yogurt

1 tbsp Avocado oil mayonnaise

0.5 cup Red grapes

0.5 oz Pecans

0.5 cup Celery

1 tbsp Green onion

1 tsp Dijon mustard

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

2 cup Mixed baby greens

PREPARATION

• 1

  In a large mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper until the dressing is smooth and well-combined.

• 2

  Add the cubed cooked chicken breast, halved red grapes, diced celery, and thinly sliced green onions to the bowl with the dressing.

• 3

  Gently fold all the ingredients together with a spatula until the chicken and produce are evenly and thoroughly coated.

• 4

  Place the chopped pecans in a small dry skillet over medium heat and toast for 2 to 3 minutes, stirring frequently until they are fragrant and golden brown.

• 5

  Stir the toasted pecans into the chicken salad just before you are ready to serve to ensure they remain perfectly crunchy.

• 6

  Arrange the mixed baby greens on a large plate or in a bowl and scoop the finished chicken salad directly onto the center of the greens.