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Light Chicken Salad

Chicken salad on a lettuce leaf on a plate

Light Chicken Salad

The Georgia General Assembly declared Georgia the official “Poultry Capital of the World” in 1995, and then-Governor Zell Miller signed the legislation. Broilers are the state’s largest single agricultural commodity. In fact, if Georgia were a country, it would be the sixth largest in broiler production.

Serves six.

Light Chicken Salad

Ingredients

  • 2 large, boneless chicken breasts
  • 1/4 cup Greek yogurt
  • 1/4 cup celery, diced
  • 1/2 medium apple, diced
  • 1/4 cup grapes, halved
  • 1/4 cup toasted sliced almonds

Directions

  1. Poach the chicken breasts by placing the chicken in a medium sauce pan. Cover with cold water and simmer on medium-low heat until cooked through. Remove from water and cool.
  2. Chop the poached chicken breasts into cubes.
  3. Add chicken, yogurt, celery, apple, grapes and almonds in a large bowl and stir until combined. Refrigerate until ready to serve.

Nutrition Facts per serving

  • Calories: 106
  • Carbohydrates: 5 g
  • Protein: 15 g
  • Total Fat: 3 g
  • Saturated Fat: 0.4 g
  • Cholesterol: 33 mg
  • Sodium: 47 mg
  • Fiber: 0.9 g