Crunchy Chicken Salad with Apples and Grapes

This refreshing salad offers a lean protein boost from chicken combined with hydrating, fiber-rich fruits and vegetables dressed in light yogurt.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 2 cups cooked chicken, chunked · 483 kcal in the whole recipe
• 1/2 cup celery, chopped · 7 kcal in the whole recipe
• 1/4 cup green bell pepper, chopped · 8 kcal in the whole recipe
• 1/4 onion, peeled and chopped · 12 kcal in the whole recipe
• 1/2 cucumber, peeled and chopped · 10 kcal in the whole recipe
• 1/2 cup seedless grapes, halved · 60 kcal in the whole recipe
• 1 small apple, diced (with peel) · 54 kcal in the whole recipe
• 1/4 cup low-fat plain yogurt · 40 kcal in the whole recipe

Method

1. Chop the celery, green pepper, onion, and cucumber into small, bite-sized pieces.

   

2. Dice the apple (keeping the peel on for extra fiber) and cut the seedless grapes in half.

   

3. In a large mixing bowl, combine the cooked chunked chicken with all the chopped vegetables and fruits.

   

4. Add the low-fat plain yogurt and stir gently until all ingredients are evenly coated. Serve cold or use as a wrap filling.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.