Healthy Chicken Salad

  • Yield Serves 6
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  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound (2 small whole breasts) boneless, skinless chicken breasts
  • 3/4 cup plain nonfat yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly chopped tarragon
  • 1 Granny Smith apple
  • Juice of 1/2 lemon
  • 1 cup finely diced fennel
  • 1/2 cup finely diced celery
  • 2 cups red seedless grapes, cut in half
  • 6 slices pumpernickel bread
  • 1 bunch watercress, tough stems removed
  • Olive-oil cooking spray


  1. Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.

  2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.

Recipe Reviews

Reviews (4)

  • JoseyAnn Benavidez 3 Oct, 2012

    Enter your review...

  • Anahata56 18 Aug, 2010

    I'm sure they mean fennel bulb. You're thinking of fennel seed. Chopped fennel bulb would be very good in this...

  • sweetpeainspain 18 Jun, 2010

    My sister made this for my bridal shower and it was fabulous.

  • Ravich 2 Sep, 2008

    Uh.... 1 cup of finely diced fennel? Does that read correctly?