Healthy Napa Chicken Salad

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 3 to 4 servings
Share This Recipe

Ingredients

Tarragon Yogurt Dressing:

1/3 cup nonfat or 2-percent Greek yogurt, such as Fage

1 tablespoon whole grain mustard

2 teaspoons honey

2 teaspoons sherry vinegar

1 teaspoon finely chopped fresh tarragon leaves

1/4 teaspoon celery seed

Fine table salt and freshly ground black pepper

Chicken Salad:

2 breasts rotisserie chicken, cut into small cubes or shredded (About 1 1/2 pounds)

1/2 cup red grapes, halved

1/3 cup lightly toasted slivered almonds

1/3 cup diced celery 

2 tablespoons finely chopped red onion

Butter lettuce, cucumber slices, rice cakes or your favorite bread, for serving

Directions

  1. For the tarragon yogurt dressing: Put the yogurt, mustard, honey, vinegar, celery seed and tarragon in a small bowl. Season with 1/4 teaspoon salt and about 1/8 teaspoon pepper and whisk to combine.
  2. For the chicken salad: Combine the chicken, grapes, almonds, celery and onion in a medium bowl. Add the dressing to the chicken mixture and toss until evenly coated.
  3. Serve the chicken salad on top of butter lettuce, cucumber slices, rice cakes, your favorite bread or even by itself!

Cook’s Note

To toast raw slivered almonds, spread them in single layer on a foil-lined baking sheet and cook at 400 degrees F until lightly golden, 5 to 7 minutes.