Nutrition Facts

Ingredients
For the Chicken Salad:
- 1/4 cup fat-free, plain yogurt
- 2 tablespoons light mayonnaise
- 1/4 teaspoon dried Italian seasoning, dried thyme, or dried basil, crumbled (or a combination of thyme and basil)
- OR2 cups skinless, shredded chicken breast
- 20 ounces canned, salt-free white meat chicken (drained)
- 3 tablespoons chopped, unsalted walnuts
- OR1/2 cup halved, seedless grapes
- 1/2 cup chopped, dried unsweetened fruit, such as prunes or cranberries
- 1 red (sweeter) or green (more tart) apple, finely chopped
For the Green Salad:
- 1 head lettuce (green leaf, red leaf or romaine), cut into bite-size pieces
- 1/2 medium cucumber (peeled if desired, chopped)
- 1 large tomato (chopped)
- 1 tablespoon extra-virgin olive oil or canola oil
- 1 tablespoon red wine vinegar, white wine vinegar, or fresh lemon juice
Directions
Chicken Salad
- In a large bowl, using a fork, stir together the yogurt, mayonnaise, and Italian seasoning until combined.
- Add the chicken, chopped apple, grapes, and walnuts. Stir to combine.
Green Salad
- In a large bowl, combine the chopped lettuce, cucumber, and tomato.
- In a small bowl, whisk together the oil and vinegar. Pour over the salad, tossing to coat.
- Transfer the salad greens to plates. Spoon the chicken salad onto the greens.
Cooking Tip: If you prefer sweeter flavors, grab a red apple, such as a Gala or Fuji. If sour-tart, tangy flavors are more your thing, pick a green one, like a Granny Smith. Chopped apple usually turns brown very quickly, but the yogurt in the chicken salad will prevent that from happening.
Keep it Healthy: Combining a little light mayonnaise with fat-free, plain yogurt is a great way to create a healthier creamy salad dressing.
Tip: When nuts are on sale, buy more than you need. Freeze them in an airtight, resealable freezer bag for up to six months.