Chicken Salad

Chicken Salad

This easy salad recipe with toasted walnuts is perfect for a summer picnic, in a sandwich, or as a light snack in pita bread.


  • 1/2 cup mayonnaise, eggless, vegan, light canola
  • 1/2 cup Greek yogurt, nonfat
  • 1 teaspoon lemon zest
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 4 cups chicken, cooked, shredded
  • 3/4 cup California walnuts, toasted and coarsely chopped
  • 1 cup celery, thinly sliced
  • 1 cup red grapes, halved
  • 2 tablespoons green onions, minced
  • 2 teaspoons tarragon leaves, fresh, minced (optional)
  • Butter lettuce or radicchio leaves, for serving
  • Tarragon leaves, fresh, 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.


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