Crunchy Chicken Salad Boats

  • Yield: servings


3tablespoons plain Greek nonfat yogurt
1teaspoon apple cider vinegar
1/2teaspoon honey
1/4teaspoon grated gingerroot
3ounces shredded rotisserie chicken breast, skin removed (about 3/4 cup)
1tablespoon + 1 teaspoon chopped walnuts
2tablespoons finely chopped Granny Smith apples
2tablespoons quartered red grapes
2-- Kirby cucumbers, halved lengthwise


  1. Combine the plain Greek nonfat yogurt, vinegar, honey, and gingerroot in a medium bowl.
  2. Add the chicken, walnuts, and apple. Mix well. Gently stir in the grapes until just combined.
  3. Seed and scoop out some of the flesh from the cucumber halves using a rounded teaspoon or melon baller. Divide the chicken salad among the cucumber boats.


Recipes courtesy of Keri Glassman