Diabetes Forecast

Harvest Chicken Salad

Per Serving

Harvest Chicken Salad

Makes: 8 servings
Serving Size: 2/3 cup
Calories 135
Fat 1.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Carbohydrate 17 g
Fiber 2 g
Sugars 13 g
Cholesterol 35 mg
Sodium 240 mg
Potassium 300 mg
Protein 13 g
Phosphorus 125 mg
Choices: Fruit 1, Lean Meat 2
  • Makes: 8 servings
  • Serving Size: 2/3 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Chilling Time: 30 minutes


1 lb. boneless, skinless chicken breasts (tenderloins removed and saved for another use)
3 cups water to cover
4 peppercorns
1 small Gala apple, unpeeled and diced
1/2 cup halved red seedless grapes
1/2 cup sliced dried apricots
1/4 cup dried cherries
2 celery stalks, diced
1/4 cup minced red onion
1/3 cup nonfat mayonnaise
1/4 cup plain nonfat yogurt
1/2 tsp. honey
1/2 tsp. orange zest
1/4Tsp.freshly ground black pepper


  1. Place the chicken in a large skillet. Cover with the water. Add the peppercorns. Bring to boiling and then lower the heat, cover, and simmer for 9 to 10 minutes. Remove the chicken from the water; set aside on a plate to cool. Discard the water. When cool enough to handle, cut the chicken into cubes or strips.
  2. In a large bowl, combine the chicken with the apple, grapes, dried apricots, dried cherries, celery, and red onion.
  3. For the dressing, combine the ingredients. Add the dressing to the salad, mix well, cover, and refrigerate for 30 minutes for the flavors to meld.

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