Greek Yogurt Chicken Salad with Pine Nuts, Grapes, and Fennel

Greek Yogurt Chicken Salad with Pine Nuts, Grapes, and Fennel

A lunchtime favorite with a simple swap

Ingredients

Chicken Salad:

½ cup FAGE Total 5%, 2%, or 0%

1 tbsp fresh lemon juice

1 garlic clove, minced or grated

½ tsp fine sea salt

¼ tsp freshly ground black pepper

2 cups cooked cubed chicken breast

1 cup seedless green grapes, halved

½ medium fennel bulb, very thinly sliced

¼ cup diced red onion

¼ cup roughly chopped parsley

2 tbsp chopped mint

2 tbsp toasted pine nuts

 

To Serve:

1 baguette

    Steps
  1. Chicken Salad: In a large bowl, whisk together FAGE Total, lemon juice, garlic, salt, and pepper. Add chicken, grapes, fennel, onion, parsley, mint, and pine nuts and stir to combine.
  2. To Serve: Cut baguette crosswise into 4 equal pieces, then split each one lengthwise. Lightly toast. Divide chicken mixture between baguette pieces.
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