Ingredients
Scale
- 3 cups cooked chicken breast, shredded or cubed (Rotisserie chicken works great)
- 1 large Granny Smith apple, diced (keep the skin on for extra fiber)
- 1/2 cup walnuts, roughly chopped
- 1/2 cup celery, finely diced
- 1/4 cup red onion, minced
- 3/4 cup non-fat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Step 1: Preparation – Begin by preparing your base ingredients. If you are using whole chicken breasts, cook them thoroughly and allow them to cool before shredding or dicing into bite-sized pieces. Dice the Granny Smith apple into small cubes, ensuring they are uniform in size for a consistent crunch in every bite. Finely mince the red onion and celery. If your walnuts are raw, consider giving them a quick chop to ensure they distribute evenly throughout the salad.
- Step 2: Mixing – In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. This creates a zesty, creamy dressing that coats the chicken without feeling heavy. Once the dressing is smooth, add the chicken, diced apples, walnuts, celery, and red onion to the bowl. Use a large spoon or spatula to fold everything together gently until every ingredient is well-coated in the yogurt mixture.
- Step 3: Plating – For the best flavor, let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld. When ready to serve, give the mixture a quick stir. You can serve this salad over a bed of fresh arugula, inside a whole-wheat tortilla, or simply eat it straight from the bowl. Garnish with fresh parsley or an extra sprinkle of walnuts for a beautiful, professional presentation.
- Cook Time: 15 minutes