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Apricot Chicken Salad (Low Fat)

 

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture. This recipe is lightened by replacing the typical mayo with yogurt and delivers a cleaner taste on the palate.
16

Yield

6

servings

Prep

10

min

Cook

0

min

Ready

10

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

cup yogurt, non-fat
greek style 0% fat
¼ cup apricot preserves (jam)
or peach preserves
*
1 teaspoon lemon juice
¼ teaspoon cayenne pepper
*
3 cups chicken meat, cooked
shredded(x)
½ cup red grapes
halved
*
½ cup almonds
slivered, toasted(x)
*
2 tablespoons tarragon leaves
fresh chopped
1 x salt and black pepper
to taste
*

Directions

Mix the yogurt, preserves, lemon juice, and cayenne in small bowl until combined.

Toss the chicken, grapes, almonds, and tarragon together in large bowl.

Add mayonnaise mixture and toss until coated.

Season with salt and black pepper to taste.

Will keep refrigerated, covered, for up to 2 days.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 15033% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 68mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 42g
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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