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Chicken & Grape Mixed Green Salad
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Ingredients:
| 1/4 Cup Light Mayonnaise |
| 2 Tbsp Plain Low-Fat or Non-Fat Greek Yogurt |
| 1 Tsp Lemon Zest |
| 3 Tbsp Lemon Juice |
| 3 Tbsp Fresh Parsley, chopped |
| 1/4 Cup Red Onion, finely chopped |
| 1 Tsp Cumin |
| 1/2 Tsp Salt |
| 1/2 Tsp Black Pepper |
| 2 Boneless Skinless Chicken Breasts, cooked and cubed, or use shredded rotisserie chicken |
| 3 Celery Stalks, thinly sliced |
| 2 Cups Red Grapes, sliced in half |
| 6 Cups Mixed Green Lettuce |
Directions:
- Preheat the oven to 350 degrees F. Place the thawed boneless skinless chicken breasts in a baking dish. Add enough water to cover just the bottom of the baking dish. Cover with aluminum foil and bake for 35-40 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven, cool slightly, and slice.
- Add the mayonnaise, yogurt, lemon zest, lemon juice, parsley, onion, cumin, salt, and pepper to a large bowl. Stir to combine.
- Add the chicken, celery, and grapes. Stir to coat.
- Divide the mixed greens among 4 plates. Top evenly with the chicken salad mixture. Serve cold.
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