YIELD: 2-4 servings

Recipe Development and Photography By: Williams-Raines


  • 1 (5 oz) chicken breast, cooked and diced
  • 1 large apple, cored and diced
  • 1/2 cup red seedless grapes, sliced in half
  • 1/4 walnuts, chopped
  • 1/4 cup of celery, diced
  • 2 tablespoon of sunflower seeds
  • 1/2 cup of mayonnaise or non-dairy mayonnaise
  • 1/4 cup non-fat plain yogurt, or non-dairy yogurt
  • Salt and pepper


  1. In a medium bowl, combine the chicken, apples, grapes, walnuts, celery and sunflower seeds.
  2. In a small bowl, mix the mayonnaise and yogurt together until smooth.
  3. Add the mayonnaise mixture to the salad and stir gently until combined.
  4. Taste and add salt and pepper as needed.
  5. Serve immediately or store in the refrigerator in an airtight container for up to 3 days.


  • This salad can be served as a sandwich, wrap, or on greens for a low carb option.
  • For a vegetarian option; omit the chicken, add diced, baked tofu or increase the nuts for additional protein if desired.
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