- 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
|Serving Size||4 servings (1 cup each)|
- 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.
- Meanwhile, combine apple, yogurt, onions and mustard in medium bowl. Stir in cooled chicken and bacon.
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.
|Amount per Serving|
|% Daily Value*|
|Total fat||5 g||8%|
|Saturated fat||1 g||7%|
|Dietary fiber||1 g||5%|
About our Nutrition Information
You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.
My hubby loves this recipe!! excellent option for two! Awesome!
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.
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.
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.
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!
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