Creamy Chicken Salad with Grapes and Celery

Ingredients

• 450 gboneless skinless chicken breast, cooked and diced
• 150 gplain 0% Greek yogurt
• 1¼ tbsplight mayonnaise
• 1 tspDijon mustard
• 150 ggrapes, halved
• 2stalks celery
• 30 gpecans
• ¾green onion
• 2 tsplemon juice
• ¼ tspblack pepper
• 90 gmixed salad greens

Method

1. If the chicken is raw, cover with water in a pot, bring to a simmer over medium heat and poach gently for 12 to 15 minutes, until it reaches 74°C (165°F). Cool and dice.

   15 min timer

2. Toast the pecans in a dry skillet over medium heat for 3 minutes until fragrant, then chop.

3. In a bowl, mix the Greek yogurt, mayonnaise, Dijon, lemon juice and pepper.

4. Fold in the chicken, halved grapes, diced celery, pecans and sliced green onion.

5. Serve over the salad greens. Keeps 3 days in the fridge.

Storing and reheating

Keeps 3 days.