Fruity Chicken Salad with Tarragon Recipe

Ingredients

• 1 cups grilled skinless, boneless chicken thighs, chopped
• red apple - peeled, cored, and diced
• cup halved green grapes
• cup toasted chopped pecans
• cup diced red onion
• cup diced celery
• cup mayonnaise
• cup low-fat plain Greek yogurt
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon Dijon mustard
• 1 lime, zested and juiced
• Salt and freshly ground black pepper to taste

Directions

1. In a medium-sized bowl, combine the chopped chicken, apple, grapes, toasted pecans, red onion, and celery.
2. In a small bowl, whisk together the mayonnaise, Greek yogurt, tarragon, Dijon mustard, and lime zest and juice until smooth and well combined.
3. Pour the dressing over the chicken mixture and stir until evenly coated.
4. Season with salt and freshly ground black pepper to taste, adjusting as needed.
5. Serve immediately or refrigerate until ready to serve. Enjoy!

Cook's Note

The chicken thighs can be grilled and refrigerated a day before, which makes the preparation process even faster. Chicken breasts can be used instead of thighs if preferred, though the latter adds a richer flavor.

Nutrition Facts (per serving)

Servings: 4