Light Chicken Salad
- Ready In:
5 cups salad
- Chop poached and cooled chicken breasts into small bite-size pieces.
- Add mayonnaise, yogurt, cider vinegar, and mustard, stirring well to combine.
- Mix in green onion, tomato, cucumber, and grapes.
- Refrigerate for at least one hour to develop flavors.
- Serve as desired.
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RECIPE SUBMITTED BY
A native midwesterner, I now call California home. I work as a registered dietitian in long term care, prescribing diets for the residents. I love cooking, eating, reading recipes, and improvising in the kitchen. These are my main hobbies, but I also enjoy working out, needlepoint, and friends. As a new wife, I love cooking for my husband, who is my primary recipe-tester and biggest fan.