California Chicken Salad
This creamy, crunchy and sweet California Chicken Salad is the perfect on the go lunch. Serve it with bread, buns, in a salad or even as a dip with your favorite chips or crackers.
Servings: 8 servings
Calories: 218kcal
Ingredients
- 1 rotisserie chicken, pulled from the bone (20 oz.)
- 1 cup (150g) seedless red grades, quartered
- 3 stalks celery, diced
- 1/2 red onion (100g), chopped
- 45 g chopped pecans, toasted
Poppy Seed Dressing
- 1 cup Fage Non Fat 0% Greek Yogurt (210g)
- 2 Tbsp. Dijon Mustard
- 2 Tbsp. lite pancake syrup
- 2 Tbsp. milk
- 1/2 tsp. salt
- 1 tsp. poppy seeds
Instructions
- Pre heat the oven to 400 degrees Fahrenheit and place the pecans on a baking sheet. Toast for 5 minutes while you prep the California Chicken Salad ingredients.
- Remove all the meat from the rotisserie chicken and discard the skin and bones. From a medium sized rotisserie chicken I removed 1 lbs. 4.7 oz. of meat. Shred, chop and place in a large bowl.
- Quarter the red seedless grapes, dice and chop the celery and red onion and add to the chicken.
- In a small bowl mix the poppy seed dressing ingredients together well.
- When the pecans are toasted, chop and add to the chicken.
- Pour in the dressing and mix together well to get everything evenly coated.
- Serve on bread, buns, lettuce cups, in a salad or wrap, or simply eat it by itself. Nutrition facts are for chicken salad only.
Notes
- All nutrition facts are an estimate.
- I used a skinless rotisserie chicken. Choosing a rotisserie chicken with skin on will change the nutritional information.
- Add your chicken salad to wraps, pitas, sandwiches and salads. So many options!
Nutrition
Serving: 150g | Calories: 218kcal | Carbohydrates: 9g | Protein: 16g | Fat: 11g | Sodium: 984mg | Fiber: 0.7g
