Guiltless Chicken Salad with Pears and Craisins

You’ll never miss the mayo in this Greek-yogurt dressed chicken salad. Pack it with the fruit of your choice and serve with greens and a grain for a great lunch or brunch spread.

Prep Time
Cook Time
Total
Servings
Ingredients
  • Chicken Salad:
  • 3 cups chopped pre-cooked chicken (feel free to use any left over chicken or store bought roasted chicken. You can use legs, thighs, or breasts)
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. fat free greek yogurt
  • ¼ tsp. salt.
  • 1 tsp. freshly squeezed lemon juice
  • 1 cup craisins (dried cranberries)
  • ½ Bosc pair, chopped into small cubes
  • Serve With:
  • 2 cups washed greens, any kind you'd like (we used spinach)
  • 1 cup quinoa
  • 1 large avocado, chopped into small cubes
  1. Make the chicken salad: in a medium-sized bowl, combine chopped chicken, mustard, Greek yogurt, lemon juice, and salt. Taste and adjust to preferences by adding more yogurt if too dry or more salt if needed. Add in the craisins and pears.
  2. On a platter, start with a base of quinoa and greens. Top with salad and then avocado.

** Salad can be made and refrigerated 1 day ahead of serving.

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