Fruit of the Coop Chicken Salad


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

  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. 
  • 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


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

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