Light Chicken Salad Recipe

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WOW – this is a wonderful recipe!!  Try it out from  California Walnuts website.

Chicken Salad

1/2 cup egg-less, vegan, light canola mayonnaise

1/2 cup non-fat Greek yogurt

1 teaspoon lemon zest

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups cooked, shredded chicken

3/4 cup walnuts, toasted and coarsely chopped

1 cup thinly sliced celery

1 cup red grapes, halved

2 tablespoons minced green onions

2 teaspoons minced fresh tarragon leaves, optional

Butter lettuce or radicchio leaves, for serving

Fresh tarragon leaves, for garnish


1. In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.

  1. To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.

Try it on an artisan FOLDit(TM)  flatbread –  high in fiber!!

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DELISH and perfect for lunch to keep you feeling fuller on fewer calories!

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