Description
Pick up a rotisserie or have leftover chicken and make this easy lunch or light dinner recipe.
Ingredients
- 1 rotisserie or roasted chicken breast only shredded and cut into small bite size pieces
- 1/2 cup celery (chopped small)
- 1/2 cup onion (chopped small)
- 1/2 cup 1 apple (chopped)
- 1/2 cup Walnuts (chopped)
- 1/2 cup grapes (cut in half)
- 1/2 cup mayo (light or Olive oil (Affiliate Link) base) - depending on how wet you want the salad
- 1/2 cup non-fat Greek yogurt
- 2 TBSP Dijon Mustard
- Salt and pepper to taste
- 1 package of romaine hearts (3 per pack) cut in half and remove the small leaves in the center.
Instructions
- First, pull off the skin from the chicken breast, shred with a fork or cut the breast off with a knife and then cut into small pieces. It should make about 4 cups.
- Chop into small pieces the celery and then the onion. You can use red onion if you want.
- Chop up 1 apple into small pieces (I left the skin on. If you want to remove the skin, feel free.)
- Using a knife chop the whole walnuts into smaller pieces. It should make about 1/2 cup. If you want more crunch, feel free to add more.
- Cut grapes in half to make about 1/2 cup.
- Add all the above ingredients to a large bowl and set aside.
- In a separate bowl, mix the mayo, yogurt, and Dijon mustard adding a pinch of salt and pepper if desired.
- Add the mayo mixture to the large bowl.
- Cut the romaine lettuce in half and remove the smaller leaves in the center to make room for the salad.
- With a large spoon, add the salad to the lettuce. Refrigerate for an hour and then serve and enjoy.
- Prep Time: 20 minutes
- Cook Time: 0 hours
- Category: Chicken
- Method: no bake
- Cuisine: american
Nutrition
- Serving Size: cup
- Calories: 195.6 kcal
- Sugar: 4.92 g
- Sodium: 333.98 mg
- Fat: 15.82 g
- Saturated Fat: 2.4 g
- Trans Fat: 0.0 g
- Carbohydrates: 7.91 g
- Fiber: 1.91 g
- Protein: 6.32 g
- Cholesterol: 16.11 mg