Fruit of the Coop Chicken Salad

Serves: 
8
Ingredients: 

2 cups skinless cooked chicken breasts, diced

11/2 cups grapes, seedless

1/2 teaspoon dried tarragon 

1/4 cup fresh parsley, chopped (or 1 tablespoon dried)

1 medium apple, cored and sliced

1/3 cup celery, diced

1/2 cup raisins

2-4 tablespoons low-fat mayonnaise

2-4 tablespoons low-fat plain yogurt

sprigs of thyme, optional

Instructions: 
  1. Wash and prepare fruit, celery, and herbs (if using fresh).
  2. Dice cooked chicken.
  3. Combine all ingredients except thyme and mix well. 
  4. Garnish with thyme if desired. 
Tips: 
  • Always thaw meat in the refrigerator and never on the counter.
  • Wash hands and everything that comes in contact with raw meat in hot, soapy water before touching other ingredients, equipment and work places. This avoids cross-contamination.
  • Serve in whole-wheat pita pockets. 
  • Add 1/4 cup walnuts, if desired. 
Nutrition Facts: 

Serving size: about 1/2 cup (using 3 tablespoons of mayonnaise and yogurt) 

Calories: 140

Fruits and Vegetables: 1/2 cup

Fat: 2.5 g

Fiber: 1 g

Sodium: 80 mg

Season: 
Fall
Summer

This material was developed by the UMass Extension Nutrition Education Program.

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