Directions

1. Dice chicken breast into bite-sized pieces. Set aside. Toss apple pieces in lemon juice, then set aside.
2. In a large bowl, combine chicken breast pieces, apple, red onion, celery and red bell pepper.
3. In a smaller bowl, whisk together yogurt, lemon juice, honey, garlic powder, onion powder, dill, Dijon mustard, black pepper and salt. Pour dressing over chicken and vegetables, then stir until well combined.

Per Serving  (1 cup chicken salad, plus 1 cup lettuce leaves or mixed greens): 168 calories (36 from fat), 4 g total fat (1 g saturated fat), 49 mg cholesterol, 542 mg sodium, 12 g carbohydrates, 2 g fiber, 6 g sugar, 21 g protein. 

Exchanges:  2 vegetable, 1 fat, 4 protein

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

Previous Recipes of the Month

Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.