California Chicken Salad

This creamy, crunchy and sweet California Chicken Salad is the perfect on the go lunch. Serve it with bread, buns, in a salad or even as a dip with your favorite chips or crackers.

Ingredients

• 1 rotisserie chicken, pulled from the bone (20 oz.)
• 1 cup (150g) seedless red grades, quartered
• 3 stalks celery, diced
• 1/2 red onion (100g), chopped
• 45 g chopped pecans, toasted
• 1 cup Fage Non Fat 0% Greek Yogurt (210g)
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. lite pancake syrup
• 2 Tbsp. milk
• 1/2 tsp. salt
• 1 tsp. poppy seeds

Instructions

1. Pre heat the oven to 400 degrees Fahrenheit and place the pecans on a baking sheet. Toast for 5 minutes while you prep the California Chicken Salad ingredients.
2. Remove all the meat from the rotisserie chicken and discard the skin and bones. From a medium sized rotisserie chicken I removed 1 lbs. 4.7 oz. of meat. Shred, chop and place in a large bowl.
3. Quarter the red seedless grapes, dice and chop the celery and red onion and add to the chicken.
4. In a small bowl mix the poppy seed dressing ingredients together well.
5. When the pecans are toasted, chop and add to the chicken.
6. Pour in the dressing and mix together well to get everything evenly coated.
7. Serve on bread, buns, lettuce cups, in a salad or wrap, or simply eat it by itself. Nutrition facts are for chicken salad only.