One thing I love about recipes is that the best ones are passed on and shared over and over again. This (ahem…healthy!) chicken salad recipe was shared with me back in 2013 and I loved it! So when The Kansas Farm Food Connection was looking for a refreshing late summer meal, I knew that this was going to be IT! This salad is so versatile and yummy and good for you that you’ll want it for lunch every day. And if you really want the flavors to explode, you will not skip the step of BRINING your chicken! Sounds strange, right? But let me tell you, it makes all the difference in flavor world!
WALNUT GRAPE CHICKEN SALAD SANDWICHES
½ – 1/3 cup plain non-fat Greek yogurt
1-2 Tbs. Olive oil mayo
Zest of 1 lemon
1 Tbs. fresh lemon juice
1 Tbs. agave nectar or honey
Kosher salt and freshly ground black pepper, to taste
1 ½ – 2 cups diced cooked smart chicken prepared in my fabulous Poultry & Meat Brine!
1 cup seedless red grapes, sliced
3 scallions, thinly sliced
1 rib celery, diced
½ cup walnut or pecan pieces
Green leaf lettuce, washed and patted dry
Make a dressing from the yogurt, mayo, lemon zest and juice, and agave nectar; season to taste with salt and pepper; stir in chicken, grapes, scallions, celery, and walnuts or pecans. Serve chicken salad wrapped in lettuce leaves.
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, August 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible.