3cupsdiced cooked chicken breast(about 3 chicken breasts or 1.25 pounds)
1cupdiced celery(about three stalks)
1cuphalved grapes(red or green)
3/4cupchopped walnuts(see note)
1/2cupdried cranberries(raisins or golden raisins are good, too)
Dressing:
1cupplain Greek yogurt
1tablespoonapple cider vinegar
1tablespoonhoney
1teaspooncelery seed(not celery salt)
1/2teaspoonsalt
1/2teaspooncoarsely ground black pepper
Instructions
In a large mixing bowl , combine chicken, celery, grapes, walnuts, and cranberries.
In a small bowl or 2 cup measuring cup, whisk together yogurt, vinegar, honey, celery seed, salt and pepper. Pour over chicken mixture and stir until all ingredients are combined.
Serve on a wrap, sandwich, or on top of lettuce. Store covered in refrigerator for 2-3 days, stirring to recombine before serving.
Video
Notes
Delicious served in a whole wheat wrap or tortilla, or lettuce leaf. You can skip the wrap and eat the chicken salad on a bed of lettuce.
Nutrition information does not include wrap.
If desired, substitute a chopped apple for the grapes.
To toast walnuts, spread them on a microwave safe plate and microwave in one-minute intervals, stirring each time, until fragrant and golden. It will take about 3 minutes.