Ready for SECRET INGREDIENT #2? It’s tarragon! This perennial herb was made to enhance the flavor of chicken. Use fresh leaves, chopped fine, for the most delicate flavor. If using the fresh herb, you will need 3 teaspoons, as dried herbs are more potent, with a stronger flavor.

This salad is exploding with interesting textures and delicious flavors from the chicken, fruits, nuts and celery. But the thing that really pulls it all together, and makes it far tastier than Grandma’s version, is the dressing. SECRET INGREDIENT #3 is Greek yogurt, which gives this salad dressing a slightly tangy taste.

The only difference your family will notice if you use all three secret ingredients? This is the best chicken salad EVER!

 

INGREDIENTS

2 cups diced, cooked, skinless chicken breasts

1 cup halved red grapes (or quartered if the grapes are large)

1 cup diced apple (we prefer crisp, sweet apples in this recipe)

½ cup chopped pecans

½ cup chopped celery

½ cup nonfat plain Greek yogurt

½ tablespoon cider vinegar

1 teaspoon dried tarragon

1 teaspoon sugar

½ teaspoon kosher salt

¼ teaspoon smooth Dijon mustard

For serving:  spinach or other leafy greens and whole grain wraps or toasted bread for sandwiches; greens as a base for a salad plate; or whole grain crackers or endive spears for serving as an appetizer

 

DIRECTIONS

In a medium bowl, combine chicken, grapes, apples, pecans, and celery, stirring gently to combine.

In a small bowl, whisk together Greek yogurt, cider vinegar, tarragon, sugar, kosher salt, and mustard.

Pour yogurt dressing over chicken mixture and gently stir to combine evenly.

Serve as desired – as a wrap, sandwich, salad plate or appetizer.

 

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Quick Tip:  This salad is best if made at least a few hours, or even a full day, ahead. This gives the flavors time to meld. Just keep it refrigerated until you are ready to serve it. If you want to serve this as an appetizer, chop your ingredients a bit smaller to make them easier to eat.

Recipe courtesy of Shelley at twohealthykitchens.com