Wine Country Chicken Salad

Pairs Well With

Serves 4


2 cups of cubed cooked, skinless chicken breast

1 cup halved red grapes

3/4 cup toasted chopped walnuts

3 stalks of celery, thinly sliced

3 green onions, thinly sliced

¼ cup chopped flat leaf parsley

For the dressing:

¼ cup light mayonnaise

¼ cup low fat greek yogurt

1 tablespoon fresh lemon juice

1 tablespoon grated lemon zest

1 teaspoon grainy mustard

1 teaspoon honey

1 teaspoon poppy seeds

¼ teaspoon sea salt 

For serving:

Leafy greens or lettuce cups


Put the chicken, grapes, walnuts, celery, onions, and parsley in a medium bowl and toss gently. 

In a second medium bowl, whisk the mayo, yogurt, lemon juice and zest, mustard, honey, poppy seeds and sea salt until well mixed. Pour over the chicken mixture and toss gently until everything is evenly combined. 

Serve immediately in a sandwich or in lettuce cups or keep well-chilled until ready to serve. Eat within three days. From Discover CA Wines.