Crunchy Chicken Salad Boats

  • Yield servings


3 tablespoons plain Greek nonfat yogurt
1 teaspoon apple cider vinegar
1/2 teaspoon honey
1/4 teaspoon grated gingerroot
3 ounces shredded rotisserie chicken breast, skin removed (about 3/4 cup)
1 tablespoon + 1 teaspoon chopped walnuts
2 tablespoons finely chopped Granny Smith apples
2 tablespoons quartered red grapes
2 Kirby cucumbers, halved lengthwise


  1. Combine the plain Greek nonfat yogurt, vinegar, honey, and gingerroot in a medium bowl.
  2. Add the chicken, walnuts, and apple. Mix well. Gently stir in the grapes until just combined.
  3. Seed and scoop out some of the flesh from the cucumber halves using a rounded teaspoon or melon baller. Divide the chicken salad among the cucumber boats.

Recipe courtesy of Keri Glassman



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