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a plate of easy chicken salad--with a twist

easy chicken salad--with a twist

5 from 1 vote
This recipe uses plain Greek yogurt instead of mayonnaise, and it packs a flavor punch with apples, Dijon mustard, and dried apricots.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pound boneless turkey breast roast
  • 1/2 bunch fresh parsley
  • 4 stalks celery, cleaned and chopped
  • 1/2 bunch green onions, cleaned and chopped
  • 2 apples; cleaned, cored, and chopped
  • 14 dried apricots, chopped
  • 1 c walnuts, chopped
  • 2 cups plain Greek yogurt
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • freshly ground black pepper to taste

Method
 

  1. Roast the turkey breast roast according to the directions on the packaging, about two hours. Set aside to cool.
  2. Clean and chop the parsley, discarding the bottom two to three inches of the stems.
  3. In a large bowl, stir together the celery, green onions, parsley, apples, apricots, and walnuts.
  4. In a small bowl, whisk together the yogurt, mustard, honey, minced garlic, and pepper to make the dressing.
  5. Chop the turkey and add it to the large bowl along with the dressing. Stir everything together and serve on its own or in a pita or croissant.

Notes

  • The unexpected twist is that the recipe calls for turkey rather than chicken. It's so easy to prepare and chop the turkey breast roast, and you really can't tell the difference.
  • I used full-fat Greek yogurt; use non-fat if you prefer.
  • I recommend good-sized honey crisp apples for this recipe. No need to peel.
  • Whole-grain mustard would also work well instead of Dijon.