Name: Chicken salad with grapes and celery
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1 stalk celery, diced; 3 oz red grapes, halved; 1 green onion, thinly sliced; 1/4 cup nonfat Greek yogurt; 1 tbsp mayonnaise; 2 tsp lemon juice; 2 tsp Dijon mustard; 3/4 tsp salt; 1/2 tsp black pepper; 2 1/4 cups water

Nutrition

Per serving

447 calories

Protein: 52g; 46% of calories
Carbs: 21g; 19% of calories
Fat: 18g; 35% of calories

Instructions

Prep 20 min · Cook 15 min

If the chicken breast is thicker than 1 inch, pound it to an even 1-inch thickness. Place the chicken in a small pot and add the water and half the salt. Bring to a simmer over medium heat. Once simmering, reduce heat to low and cook for 10 to 12 minutes until an instant-read thermometer reads 165°F and the center is white throughout.
While the chicken cooks, dice the celery, halve the grapes, and slice the green onion. In a mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, mustard, the rest of the salt, and the pepper.
When the chicken is done, remove it from the water and let it rest for 5 minutes. Dice the chicken into bite size pieces and let it cool on a plate for 10 minutes until no longer warm to the touch.
Add the cooled chicken to the bowl with the dressing. Fold in the celery, grapes, and green onions until everything is thoroughly coated.

Nutrition

Ingredients

Instructions

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