This refreshing salad has a surprising sweetness from the grapes and orange juice along with a wonderful crunch from the walnuts. For a change, see the variation for Mango Chicken Salad below.
Serving Size: 2 1/4 cups
Volume: 2 1/4 cups
Prep Time: 5 minutes
Total Time: 5 minutes
3 ounces boneless skinlesss chicken breast, poached, cooled and diced
1/8 teaspoon fine sea salt
1/8 teaspoon black pepper (3 good cranks of the pepper grinder)
1/4 cup seedless purple grapes, sliced in half (about 10 grapes)
1 tablespoon chopped walnuts
1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme leaves
1 tablespoon orange juice
1/8-1/4 cup yogurt cheese or approximately 2-3 tablespoons plain low-fat or nonfat yogurt
2 cups baby spinach
Mix the chicken, salt, pepper, grapes, walnuts, thyme, orange juice and yogurt. Blend well.
Serve over baby spinach.
Alternative Preparation Method: For Chicken Salad with Mango, Soy Nuts, Cilantro, and Lime, do not add the grapes, walnuts and thyme. Instead substitute 2 tablespoons roasted soy nuts, 1/4 cup diced mango, 1/2 cup roughly chopped cilantro, and 1 tablespoon fresh lime juice.
Variation — tuna: Substitute 3 ounces of canned, drained low-sodium tuna in spring water for the 3 ounces of cooked chicken.
Why We Love It
Chicken salad with grapes and walnuts is a medley of flavors and textures. For those who do not like grapes, mango with soy nuts adds a whole new sweet-and-crunchy kick that is just as good if not better! This is a low-calorie yet satisfying meal packed with SuperFoods. Mayonnaise will not be missed once you see how great yogurt tastes in its stead. You won’t believe it until you try it, but what’s good for you can actually taste pretty incredible.