2 cups red globe grapes, halved
1/2 cup raw cashews, crushed
1/4 cup celery, chopped
1/4 cup onion, chopped thinly
2 cups chicken, cooked, chopped and shredded
1/3 cup greek yogurt – fage 0% is my recommendation (if you don’t have greek yogurt, you’d probably get away with a clean mayonnaise)
1 tbsp dill weed
1/3 tsp ground mustard
1 tsp lemon zest
2 tbsp parsley
1/4 tsp Worchestershire sauce
Take your grapes, cashews, celery, onion and chicken and toss them all together in a large bowl. Sprinkle your parsley over the top of the mixture and toss, 1 tablespoon at a time. In a small bowl, mix together yogurt, dill weed, mustard, lemon zest and Worchestershire sauce. Toss a third of your dressing onto your mixture and stir. Decide if you need any more, and then add a second third. If you think you need more, add a little more. At this point, toss your salad onto some leaves – or a bun, I guess – and you’re done!
This looks delicious and I will DEFINITELY be trying it!
I made a variation of this receipe last night and it is delicious! I am looking forward to lunch!
What brand of Worcestershire sauce do you use in your recipes? My favorite brand has HFCS. :'(
We tried this recipe and it was a hit! Hubby even asked for it again for this weeks menu 🙂
Hi Erika. I’m trying to log this meal in MFP. What is the serving size. It is absolutely delicious by the way!
You have to decide that yourself – how many calories do you need? Divide the meal by that and see how big your portion will be.
I miss cooking chicken salad. We used to have that in my cooking lesson and would love to do it when hubby arrives.
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