Name: Chicken Salad with Grapes and Celery
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup nonfat Greek yogurt; 1 tbsp avocado oil mayo; 0.5 cup raw red grapes; 0.5 cup raw celery; 0.25 oz pecans; 1 tbsp lemon juice; 1 tsp Dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp raw green onion; 2 cup raw baby spinach

Nutrition

Per serving

503 calories

Protein: 55g; 43% of calories
Carbs: 24g; 19% of calories
Fat: 21g; 38% of calories

Instructions

Prep 10 min · Cook 15 min

Place the raw chicken breast in a small pot and cover with water; bring to a boil, then reduce heat and simmer for 12-15 minutes until the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the water and let it rest for 5 minutes before dicing it into bite-sized cubes.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, avocado oil mayo, lemon juice, Dijon mustard, sea salt, and black pepper until the dressing is smooth and combined.
Add the diced chicken, halved red grapes, sliced celery, chopped pecans, and sliced green onion to the bowl with the dressing.
Fold the ingredients together gently until the chicken and produce are evenly coated in the creamy herb dressing.
Arrange the fresh baby spinach on a plate and scoop the chicken salad over the top to serve immediately.

Nutrition

Ingredients

Instructions

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