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On Sale: | All Stores
20
PREP TIME
30
TOTAL TIME
7
INGREDIENTS
3.8 of 5 (7 ratings)

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Ingredients

  • 1 tablespoon Parkay® Original Spread-tub
  • 2 slices turkey bacon, cut into 1/2-inch pieces
  • 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1-1/2 cups chopped unpeeled apple
  • 1 container (6 oz each) plain nonfat yogurt (6 oz = 2/3 cup)
  • 2 green onions, chopped
  • 1 tablespoon Gulden's® Spicy Brown Mustard

Nutrition Information*

Serving Size 4 servings (1 cup each)
Calories 185

View complete nutrition information

Directions

  1. Melt Parkay in large nonstick skillet over medium heat. Add bacon and chicken; sprinkle with salt. Cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally. Remove from skillet; place in shallow dish. Cool in freezer 10 minutes.
  2. Meanwhile, combine apple, yogurt, onions and mustard in medium bowl. Stir in cooled chicken and bacon.

Cook's Tips

Enjoy this chicken salad served on lettuce or spinach leaves with a slice of multigrain bread. Or, place in pita pockets or a wrap to make a sandwich.

Nutrition Information close
Amount per Serving
Calories 185  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 1 g 7%
Cholesterol 58 mg 19%
Sodium 457 mg 19%
Carbohydrate 10 g 3%
Dietary fiber 1 g 5%
Sugars 8 g  
Protein 23 g  
Vitamin A   5%
Vitamin C   6%
Calcium   10%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
7 reviews you can use for Apple-Bacon-Chicken Salad
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User Rating: 4 stars

LOVED this recipe and I wasn't sure that I would; the thought of apples, chicken and mustard didn't sound appetizing but it completely works. The apples, rather than giving a "sweet" component to the dish, provide texture over anything else. It was nice to have that crunch with each bite. I used real bacon as opposed to turkey bacon as that was what I had on hand. The spicy mustard is really subtle when combined with the yogurt and doesn't really make the dish "spicy." I do think, as far as the yogurt goes, that plain greek yogurt would be better since it is thicker. I found the sauce component of this dish too thin and runny. I served this salad as a sandwich, on hearty ciabatta rolls and with mixed spinach/arugula greens. My kids did not enjoy the recipe as much as my husband and I, which is why I gave it a lower rating. One child only ate the apples out of it -- the other child took three bites and refused any more. Can't win 'em all.

Posted by: Following In My Shoes | on 07/07/2011Shared Tastes Panelist
User Rating: 4 stars

Chicken, good. Apples, good. Bacon, very good :) I really enjoyed this bacon chicken salad, as it reminded me of something my mom used to make growing up. I served it up on a mix of arugula and spinach, but did use real bacon instead of turkey bacon. Also, I used plain greek yogurt, not that that makes a huge difference. I could see walnuts or even pecans being a great addition to the salad and may give that a shot next time.

Posted by: Real Men Drive Minivans | on 06/29/2011Shared Tastes Panelist
User Rating: 4 stars

So honestly, I was completely surprised I enjoyed this recipe as much as I did. Not because it didn't look delicious in the photo,or for the paring of ingredients but because chicken salad is one of my favorite all time things. It's something I've worked to perfect for years so I admit, I was a little hesitant going in. But so tasty!! And much easier to make than how I usually prepare it. I liked that the recipe called for yogurt rather than mayonnaise. This made for a different and pleasant flavor than traditional chicken salad recipes. The apples and green onions added a very nice crunchiness to the dish. A nice way to enjoy this salad rather than by itself or on a sandwich is as small hors d'oeuvres. Just cut French into small slices, put a couple arugula leaves on each, and layer a spoonful of the chicken salad on top! Works great! I will certainly make this again! Oh yes. I made one major change. I poached the chicken instead of frying so it was very tender.

Posted by: Yvonne | on 06/27/2011Shared Tastes Panelist
User Rating: 5 stars

I'm a salad eater, but normally I eat it plain. I like the natural flavors of my fruits and veggies, but decided to give this a shot when a few of my girlfriends came over. I added more chicken than called for and used regular bacon, instead of turkey bacon. I served it in whole wheat pita bread. Thankfully, I had doubled the recipe because everyone wanted seconds. As you can imagine, it got rave reviews from everyone!

Posted by: Latina On A Mission | on 06/27/2011Shared Tastes Panelist
User Rating: 3 stars

Hi - I was thrilled to learn last year on Dr. Oz that turkey bacon actually has more salt than regular bacon, so I don't have to give up that flavor and chew on something that usually is not very good. I also don't think margarine is healthy so I would use butter and perhaps part olive oil instead. However, I like the idea of the flavors! Thanks

Posted by: Geri | on 06/16/2011
User Rating: 3 stars

This was very good. I chose this recipe because I thought, "I'm not sure I'm gonna like that..." and I wanted to stretch my taste buds. I don't think I've ever had Turkey Bacon in my entire life, and the idea of mixing the Gulden's spicy brown mustard in with this kind of weirded me out. BUT...it was really good! So I am very glad I tried it. It was a perfect summer eat. I ate it as a sandwich on toasted bread and it was excellent! And turns out, I like Turkey Bacon. The salad was crunchy, creamy, and meaty all at the same time. And very flavorful, and healthy too! I'm glad I tried it.

Posted by: Mommin It Up | on 06/15/2011
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