| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 710 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 21 g |
| Protein | 75 g |
| Cholesterol | 213 mg |
| Sodium | 1232 mg |
Reviews
Made with vegan Mayo, which I’ve substituted as a “healthier” option for my Mayo/cream based salads. Came out even better than I thought. Major hit at our family BBQ.
This was delicious. Another excellent use of Greek yogurt.
I make it just the way it’s written and use romaine lettuce to make wraps and everyone in the house loves it.
Excellent recipe! I used the small croissants. Don’t bother. Too small to hold it all.
Haven’t tried this recipe yet, However i have seen all of these reviews and everyone has something sold to say about this recipe.This will definitely be in my recipe book. This would also make a very good appetizers of course smaller helpings. Round of applause to Trisha!! Without her we wouldn’t have this delicious meal to share our family and friends!!!
Really tasty healthy version of chicken salad. I actually like this recipe better than more fattening versions!
Just made this and it’s amazing! Along with the dried cranberries I added an equal amount of finely chopped dried apricot. I also chopped the chicken (rather than diced) into 1/4″-3/8″ cubes to more-or-less match the size of the cranberries.
Rather than Concord grapes, I chose green seedless (because I had to buy a surplus of grapes and prefer the green on their own). Unlike another reviewer, I feel the amount of red onion was perfect. (1/2 of a “small” onion is rather vague. I believe I ended up with something between 3/4-1 Cup.)
I also used plain Oikos Yogurt (NOT non-fat); I bought three individual cups and used them all rather than measuring it out (amounting to about 15 oz. rather than 12) and it came out at a perfect consistency. Less than a teaspoon of salt mixed into the final result really made the flavor pop.
This recipe also makes upwards of 10 Cups of finished salad, which is enough to last me for days. (I’ll probably have to give some to family members). I will definitely be making this again.
I had to make this as soon as I saw this air. I grilled the chicken instead of boiling it to add more flavor. I used dried cherries in place of cranberries. Served over a bed of lettuce. Nothing else needed!! Just wonderful!
Omg this was so good. I will be making this for my family alot!!!
Just made this and this recipe is amazing! I used non fat Greek yogurt and left the cranberries out since I didn’t have any. I’d go lighter on the onion next time but this is sooooo good as is! Great lunch!