For the Chicken Salad:

  • 1/4 cup fat-free, plain yogurt
  • 2 Tbsp light mayonnaise
  • 1/4 tsp salt-free, dried Italian spice blend or dried thyme, dried basil or both combined
  • 2 cups skinless, shredded chicken breast of a rotisserie-cooked chicken or 20 oz canned, salt-free white meat chicken (drained)
  • 3 Tbsp chopped, unsalted walnuts
  • 1/2 cup halved, seedless grapes
  • sugar-free dried fruit like prunes or cranberries
  • 1 red (sweeter) or green (more tart) apple, finely chopped

For the Green Salad:

  • 1 head lettuce (green leaf, red leaf or romaine), cut into bite-size pieces
  • 1/2 chopped cucumber (chopped, peeled if desired)
  • 1 large tomato (chopped)
  • 1 Tbsp extra-virgin olive oil or canola oil
  • 1 Tbsp red vinegar, white vinegar, or lemon juice


Chicken Salad:

  1. Combine yogurt, mayonnaise, and spice blend in a large bowl with a fork.
  2. Add chicken, nuts, grapes, and chopped apple. Stir to combine.

Green Salad;

  1. In a bowl, combine chopped lettuce, cucumber, and tomato.
  2. Add oil and vinegar, stirring to combine with salad.
  3. Serve salad greens with chicken salad on top.

Total Time: Only 15 minutes!
Yields: 4 servings
Author: The American Heart Association

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