Lite Chicken Salad
Servings: 6 ⟩⟩ Serving size: 3/4 cup
You Will Need
- 2 cups cubed cooked chicken
- 1 cup seedless grapes, chopped
- ¼ cup chopped pecans
- 1 cup diced celery
- 2 tablespoons chopped onion
- ¼ cup lemon nonfat yogurt*
- ¼ cup mayonnaise
- ½ teaspoon salt (optional)
- ½ teaspoon ground black pepper (optional)
- Lettuce leaves or other salad greens, washed
- *Nonfat yogurt is used instead of additional mayonnaise to lower calories and fat content.
What To Do
- Combine chicken, grapes, pecans, celery and onion in a large bowl. Mix well.
- Add yogurt and mayonnaise. Toss to mix.
- Add salt and pepper, if desired.
- Serve over lettuce leaves. Garnish with parsley, if desired.
Make My Shopping List
- 2 cups of cubed and cooked chicken
- 1 cup seedless grapes, chopped
- 1/4 cup pecans, chopped
- 1 cup of celery, diced
- 2 tablespoons of onion, chopped
- 1/4 cup of nonfat lemon yogurt
- 1/4 cup of mayonaise
- 1/2 teaspoon of salt (optional)
- 1/2 teaspoon ground black pepper (optional)
- Lettuce leaves or Salad greens, washed
Be food safe
Like other poultry, raw meat or fish, bacteria can be found on raw or undercooked chicken. To prevent illness:
Eat or freeze leftover cooked chicken within three to four days.
Do not rinse or wash chicken because that spreads bacteria. Cooking will kill the bacteria.
Eating Healthy On A Budget
Cook chicken to an internal temperature of 165°F to kill bacteria. Use a meat thermometer to tell when it is done instead of relying on the color.
Freeze raw chicken that you do not plan to cook within one or two days of purchasing it. Freezing doesn’t kill bacteria; bacteria are destroyed by cooking.
Refrigerate leftover cooked chicken right away.
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