Smartened Up Chicken Salad

California Walnut Board
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 0 mins

You can vary the flavor by adding apple, pear, or even apricots instead of grapes. A little cumin or curry powder in the dressing adds an international flair.


1/2cup egg-less, vegan, light canola mayonnaise
1/2cup non-fat Greek yogurt
1teaspoon lemon zest
2tablespoons white wine vinegar
2tablespoons lemon juice
1/2teaspoon cayenne pepper
1/2teaspoon kosher salt
1/2teaspoon freshly ground black pepper
4cups shredded chicken
3/4cup walnuts, toasted and coarsely chopped
1cup thinly sliced celery
1cup red grapes, halved
2tablespoons minced green onions
2tablespoons minced fresh tarragon leaves, optional
-- Butter lettuce or radicchio leaves, for serving
-- Fresh tarragon leaves, for garnish


  1. In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.
  2. To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.

Recipe Courtesy of Tina Salter.

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 1.5
  • Fat 13g
  • Saturated Fat 1g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 5g
  • Cholesterol 45mg
  • Sodium 280mg
  • Potassium 270mg
  • Carbohydrate 6g
  • Fiber 1g
  • Sugars 4g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 8%
  • Calcium 4%
  • Iron 6%