Chicken Salad Recipe

Creamy Chicken Salad3 C. chopped rotisserie chicken breast, (bone and skin removed)1/2 C. chopped green apple (*I used fuji apples at the activity)1/2 C. seedless red grapes, cut in half1/3 C. sliced raw almonds2 green onions, sliced2 Tb. chopped fresh Tarragon1/4 C. Honey Mustard Salad Dressing (recipe below)8 C. Romaine lettuce -or- whole grain wrap*I also added about 1/2 C. chopped celery (opt)
Combine chicken, apple, grapes, almonds, green onions, tarragon, and honey mustard salad dressing in a large bowl; mix well. Refrigerate, covered, for 2 hours.Serve 1 1/4 C. Cream Chicken Salad over 2 C. Romaine lettuce for each serving. Or use in a wrap with dijon mustard and 2 lettuce leaves.Serves 4 (1 1/4 C. each). Prep time: 15 min.

Nutritional information (per serving): Calories 312, Total Fat: 12g, Saturated Fat: 2g, Cholesterol: 91mg, Sodium: 176g, Carbohydrates: 16g, Fiber: 4g, Sugar: 10g, Protein: 37g

Honey Mustard Salad Dressing1/2 C. Plain greek yogurt (2%)3 Tb. Dijon mustard3 Tb. Raw honey3 Tb. Rice vinegar1/4 C. Extra Virgin Olive OilSea Salt to taste, optional
Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well. (you could also use a food processor or a blender). Slowly add olive oil, whisking (or blending) constantly until well blended; season with salt if desired.Serves 8 (2 Tb. each) Prep time 10 min.

Nutritional info (per serving): Calories 102, Total fat: 7g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 175mg, Carbohydrates 9g, Fiber: 0g, Sugar: 7g, Protein; 1g
These Recipes come from the FIXATE cookbook by Autumn Calabrese