Regular Foods · Lunch · by Mara
Almond Grove Chicken Salad
Greek Yogurt Almond Chicken Salad
Creamy yogurt, tender chicken, crisp celery, and almonds make a cool lunch with just enough crunch. Mara leaves the grapes optional and the decision blessedly uncomplicated.
- Total time
- 40 min
- Yield
- 4 servings
- Serving
- 1 cup
- Texture
- Tender
Ingredients
- 8 ounces chicken breast or 1 cup canned chicken
- 1 celery stalk
- 2 green onions or 1/4 cup red onion
- 1/4 cup almonds
- 1/2 cup nonfat Greek yogurt
- 1/2 cup grapes, optional
- 1 teaspoon mustard
- Pepper
Directions
- 1
If fresh, bake chicken covered at 350°F for 25–30 minutes to 165°F; cool and chop.
- 2
Combine remaining ingredients, fold in chicken, and chill.
- 3
Makes 4 cups.
PER SERVING
Nutrition
- Protein
- 18g
- Calories
- 170
- Carbs
- 6g
- Fat
- 8g
- Sugar
- 4g
- Sodium
- 280mg
Source: Wexner Medical Center Bariatric Surgery Cookbook.
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