Apple and Tarragon Chicken Salad

Apple and Tarragon Chicken Salad is one of my favorite uses for leftover roast chicken. I roast a chicken every few weeks, it makes a satisfying dinner one night and the leftover breast meat gets tossed into pastas, salads, and enchiladas. Chicken salad makes a excellent lunch option, and even an easy dinner option when the weather gets too warm to cook. Apples, pecans, and fresh tarragon give this chicken salad enough pizzazz to entertain with, but its easy enough to create for lunch any day of the week.

 

Plain, nonfat Greek yogurt creates the binder, so no mayonnaise is needed. Substituting Greek yogurt also adds extra protein (27g per serving) and keeps the fat content low (9g per serving). Most of the fat comes from the pecans, omit them and you bring the fat down to only 2g per serving. Pecans aren't your thing? You can use almonds, walnuts, or omit the nuts completely.