Creamy Chicken Salad with Fruits and Nuts



Serving size

about 2 cups
30 minutes
60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.

Creamy Chicken Salad with Fruits and Nuts


2 quart Water
3 tsp. Caper liquid
16 ounces Boneless, skinless chicken breast
1 Tbsp. Reduced fat mayonnaise
1/2 cup Nonfat Greek Yogurt
2 tsp. Dijon mustard
1/4 tsp. Salt
2 Large stalk Celery, raw (diced)
1/4 cup Pecans (chopped)
1 large Apples (cut into 1/4 inch dice)
1 ounces (60 raisins) Raisins
1/4 small White onions (thinly sliced)


Place the water and 1 tablespoon of the vinegar in a large skillet over heat.

When the water is almost boiling adjust the heat so that the water is simmering and add the chicken breast.

Poach the chicken for about 12 to 15 minutes until the temperature is 160°F.

Set aside to cool for about 5 minutes and then chill in the refrigerator.

While the chicken is cooling place the mayonnaise, yogurt and mustard in a mixing bowl and set in the refrigerator to chill.

When the chicken is cold cut into 1/4 inch pieces.

Add the chicken to the bowl with the dressing.

Add the celery, pecans, raisins, apple, and onion.

Fold together gently and serve.

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Special Diet Information

Click on the icon for information.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free.


This is a low sodium recipe.

Recipe Notes

Adding nuts and fruit to your chicken or tuna salad is a great way to add flavor as well as a few extra points toward your Med Diet Score!

"Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor."

Helen Rowland