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Chicken Salad & Greens

Note: Here's a great way to use leftover chicken from last night's dinner. No leftovers? Use a rotisserie chicken from the grocery store. Either way, get a grownup's help with the chopping and cutting.

Prep time: 5–10 minutes

What you need:

  • 1/2 cup plain, nonfat Greek-style yogurt
  • 1/4 cup low-fat mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large celery stalk, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/3 cup grapes, cut in half
  • 2 cups leftover roasted chicken, chopped into ½–inch pieces
  • 4 cups romaine lettuce, coarsely chopped

Equipment and supplies:

  • Mixing bowl
  • Knife for chopping
  • Bowls for serving

What to do:

  1. In a large bowl, combine yogurt, mayonnaise, salt, pepper, celery, red onion, grapes, and chicken.
  2. Mix gently until everything is well coated in dressing.
  3. Divide lettuce between four bowls.
  4. Top each bowl with some chicken salad. Serve cold.

Nutritional analysis (per serving):

  • 220 calories
  • 24g protein
  • 7g fat
  • 1.5g sat. fat
  • 14g carbohydrate
  • 1g fiber
  • 60mg cholesterol
  • 490mg sodium
  • 11g sugars

Serves: 4

Serving size: 1/4 of recipe

Note: Nutritional analysis may vary depending on ingredient brands used.

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Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.

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