Lunch · American
Chicken, apple and pecan salad
Diced chicken, crisp apple and celery in a tangy yogurt dressing, served on greens with toasted pecans.
- Serves
- 2
- Prep
- 15 min
- Total
- 15 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 bowls- 250 g cooked chicken breast, diced
- 1 medium apple, diced
- 100 g celery, sliced
- 120 g plain nonfat greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 80 g mixed salad greens
- 20 g pecans, chopped
- 1 tbsp dried cranberries
Method
Whisk the yogurt, mustard, lemon juice, salt and pepper in a large bowl.
Fold in the chicken, apple and celery until coated.
Divide the greens between two bowls and spoon the chicken salad on top.
Scatter with pecans and cranberries. Keeps 2 days in the fridge without the greens.