Smartened Up Chicken Salad

  • Yield 8 servings
  • Prep 15 mins
  • Cook 0 mins

Perfect for a summer picnic, in a sandwich, or as a light snack in pita bread.

California Walnut Board

You can vary the flavor by adding apple, pear, or even apricots instead of grapes. A little cumin or curry powder in the dressing adds an international flair.


1/2 cup egg-less, vegan, light canola mayonnaise
1/2 cup non-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups shredded chicken
3/4 cup walnuts, toasted and coarsely chopped
1 cup thinly sliced celery
1 cup red grapes, halved
2 tablespoons minced green onions
2 tablespoons minced fresh tarragon leaves, optional
-- Butter lettuce or radicchio leaves, for serving
-- Fresh tarragon leaves, for garnish


  1. In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.
  2. To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.

Recipe Courtesy of Tina Salter.



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