Chicken Salad
This chicken salad recipe combines Greek-style yogurt and mayonnaise for a creamy dressing. Sweet apple, toasty hazelnuts and crunchy celery balance the flavors and texture. Serve on toasted baguette or atop lightly dressed greens.
Ingredients
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¼ cup plain reduced-fat strained (Greek-style) yogurt
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¼ cup mayonnaise
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¼ cup finely chopped red onion
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3 tablespoons dill pickle relish
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2 teaspoons lemon juice
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½ teaspoon ground pepper
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¼ teaspoon salt
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2 cups shredded cooked chicken
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⅔ cup chopped unpeeled Gala apple
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½ cup thinly sliced celery
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¼ cup roughly chopped hazelnuts or pecans, toasted (see Tip)
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1 ½ tablespoons chopped fresh flat-leaf parsley
Description
- Stir yogurt, mayonnaise, onion, relish, lemon juice, pepper and salt together in a medium bowl until combined. Fold in chicken, apple, celery, hazelnuts (or pecans) and parsley until fully coated. Serve immediately or refrigerate, covered, for up to 4 hours.
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