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Chicken Salad


4 servings

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Chicken Salad 0 Picture


  • 4 boneless, skinless chicken breasts
  • 1 1/2 cups low-fat plain Greek yogurt
  • 1/2 cup seedless red grapes, preferably Concord, halved
  • 1/2 cup slivered almonds
  • 1/2 cup finely chopped pecans
  • 1/4 cup dried cranberries
  • 2 small Granny Smith apples, finely diced
  • 1/2 small red onion, finely chopped
  • Salt and freshly ground pepper
  • Toasted bread or crackers, for serving



Step 1

In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

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