Since you can never have enough great takes on chicken salad, why not add a hearty new spin on the classic? Apples and chicken are the headliners of this salad, but the herbs and nuts are the unsung heroes. Hazelnuts add toasty crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer. Rotisserie chicken makes preparation a breeze, but feel free to use any leftover cooked chicken you have on hand. Serve it over a bed of greensor with a side of multigrain crackers for a satisfying lunch or a light dinner on a hot summer night.
1/4 cup canola mayonnaise (such as Hellmann's)
1 1/2 tablespoons chopped fresh tarragon
2 teaspoons water
1/8 teaspoon freshly ground black pepper
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup chopped Granny Smith apple
3 tablespoons chopped toasted hazelnuts
Est. added sugars g
How to Make It
Stir together mayonnaise, tarragon, 2 teaspoons water, and black pepper in a large bowl. Add the chicken, apple, and hazelnuts to dressing; toss gently to combine. Cover and chill until ready to serve.
Cooking That Counts: 1,200- to 1,500-Calorie Meal Plans to Lose Weight Deliciously ($22, Oxmoor House).