Makes 2 Servings
Macros: 323 cal, fats 19g, carbs 22g, protein 17g, fibre 4g
1 cup cooked chicken, diced (pre-made or use store-bought rotisserie chicken)
1 green apple, cored and diced into small cubes (peel on)
½ cup red seedless grapes, halved
½ cup chopped celery
2 heaping tablespoons plain unsweetened coconut yogurt
2 tablespoons real mayonnaise (not whipped dressing)
1 teaspoon dijon mustard
¼ cup chopped raw walnuts
pinch of salt
pinch of pepper
salt and pepper
Dice or pull apart the cooked chicken breast and add to a large bowl.
In a smaller bowl combine the yogurt, mayonnaise, mustard, salt, and pepper and mix well.
Add the grapes, apples, celery, and walnuts to the bowl with the chicken and pour in the yogurt dressing and stir well to combine.
Chill the salad for at least 20 minutes in the fridge.
Serve over bed of mixed greens, in a gluten free tortilla wrap, or with gluten free bread to have as a sandwich.