Serves 5
135 cal · 15 min
Crunchy Chicken Salad
Recipe GLPR1f6f243c0c7b22
A fresh, protein-packed salad combining tender chunks of cooked chicken with crisp vegetables, sweet fruit, and a light yogurt base. Packed with crunchy celery, bell pepper, apple, and cucumber, this nutritious salad is perfect for lunch or a light dinner.
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Ingredients
2 cups Cooked chicken, chunked
½ cup Celery, diced
¼ cup Green bell pepper, diced
¼ Yellow onion, minced
½ Cucumber, peeled and diced
½ cup Seedless grapes, halved
1 small Apple, diced with skin on
¼ cup Plain low-fat yogurt
Directions
Wash your hands thoroughly with soap and running water before preparing the salad.
If starting with raw chicken, cook it until it reaches an internal temperature of 165°F (74°C), then allow it to cool and cut into bite-sized chunks. If using leftover cooked chicken, simply cut or chunk as needed to reach 2 cups.
Rinse the celery and green bell pepper under cold water. Cut the celery into small, bite-sized pieces and dice the green pepper into similar-sized chunks.
Peel the outer papery skin from 1/4 of a yellow onion, then finely mince the onion into small pieces.
Peel the cucumber and cut it in half lengthwise, then dice it into bite-sized pieces, discarding the seeds if desired.
Rinse the apple and dice it into bite-sized pieces, keeping the skin intact for added crunch and nutrition.
Rinse the grapes and cut each one in half.
Place the chunked chicken, celery, green pepper, onion, cucumber, grapes, and apple into a large mixing bowl.
Pour the plain low-fat yogurt over the chicken and vegetable mixture.
Gently fold and stir all ingredients together until the yogurt is evenly distributed and coats all the components. Serve immediately or cover and refrigerate until ready to serve.
